Use presliced mushrooms to shave prep time. Instead of using a high-sodium canned white sauce, our recipe employs a simple homemade, flour-thickened, creamy one. Try Edam or Gruyère in place of the fontina.

Jennifer Martinkus
Recipe by Cooking Light November 2006

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Yield:
8 servings (serving size: about 1 1/2 cups)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and shallots; sauté 5 minutes or until onion and shallots are lightly golden. Stir in 1/4 cup wine, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook 1 minute or until liquid has evaporated, scraping pan to loosen browned bits. Set aside.

  • Melt butter in a large saucepan over medium-high heat. Add flour; cook 30 seconds, stirring constantly with a whisk. Add remaining 1/2 cup wine, broth, and milk; bring to a boil, stirring constantly. Reduce heat, and cook 5 minutes or until slightly thick, stirring constantly. Remove pan from heat, and stir in fontina and 1/4 cup Parmigiano-Reggiano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in mushroom mixture, pasta, and turkey; toss gently to combine. Place in a 13 x 9-inch baking dish coated with cooking spray; sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 12 minutes or until lightly browned. Let stand 10 minutes before serving.

Nutrition Facts

458 calories; calories from fat 24%; fat 12.2g; saturated fat 6.6g; mono fat 3.6g; poly fat 0.8g; protein 41.9g; carbohydrates 44.7g; fiber 2.4g; cholesterol 102mg; iron 3.6mg; sodium 634mg; calcium 257mg.
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