The genius trick to this unique turkey tetrazzini is using flavor-packed Cauliflower Salad in the sauce. Pureed, it becomes creamy and luscious. Any leftover turkey, or even rotisserie chicken, will work here.
6 ounces uncooked whole-wheat spaghetti
5 teaspoons olive oil, divided
1 cup chopped yellow onion
1 (8-ounce) package white mushrooms, sliced
2 tablespoons all-purpose flour
1/4 cup white wine
1 3/4 cups unsalted chicken stock, divided
1 cup whole milk
1 tablespoon chopped fresh thyme, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
Cook pasta according to package directions, omitting salt and fat. Drain.
Preheat oven to 375°.
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until softened, stirring occasionally. Add mushrooms; cook 5 minutes or until golden and most of liquid evaporates. Sprinkle flour over vegetables; cook 1 minute, stirring constantly. Stir in wine. Add 1 cup chicken stock. Increase heat to medium-high; cook 2 minutes, stirring until smooth. Add milk; bring to a boil. Cook 4 minutes or until sauce is thickened, stirring almost constantly. Stir in 2 teaspoons thyme, salt, pepper, and 2 ounces Parmesan cheese. Remove from heat.
Place remaining 3/4 cup stock and Cauliflower Salad in a blender; process until smooth. Stir into sauce. Add turkey and pasta; toss to combine. Spoon into a 2-quart glass or ceramic baking dish coated with cooking spray.
Combine remaining 2 teaspoons oil, panko, and remaining 1 teaspoon thyme in a small skillet; cook over medium heat 2 minutes or until lightly toasted. Stir in remaining 1 ounce cheese; sprinkle over pasta mixture. Bake at 375° for 20 minutes or until browned and bubbly.
For the amount of work involved, we prefer Cooking Light's Turkey Tetrazzini from Jan 2013. We did enjoy the Cauliflower Salad and will definitely be making that again. If it matters, I did use roasted chicken breast as the market didn't have roasted turkey today.
Disclamer: I didnt have the cauliflower salad that the recipe called for
As stated, I didn't have the leftover cauliflower salad that the recipe called for, so I don't know if I had used it if it would have tasted better. I just used plain steamed some cauliflower and the dish was very bland, even after adding peas and a bit more cheese. It was a lot of work for it to turn out as bland as it was. If you have the cauliflower salad give it a shot, maybe it would be more flavorful. I am going to add some marsala to my leftovers, in hopes that it gives it a bit more depth.
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