Rating: 3 stars
2 Ratings
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  • 3 star values: 2
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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.

Katie Barreira
Recipe by Cooking Light November 2015

Gallery

Credit: Iain Bagwell; Styling: Missie Neville Crawford

Recipe Summary test

hands-on:
28 mins
total:
1 hr 5 mins
Yield:
Serves 6 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain.

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  • 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.

Nutrition Facts

395 calories; fat 13.8g; saturated fat 4.9g; mono fat 6.3g; poly fat 1.3g; protein 33g; carbohydrates 35g; fiber 5g; cholesterol 67mg; iron 3mg; sodium 621mg; calcium 271mg.
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