- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 229.0
- Total Fat: 6.8 g
- Cholesterol: 37.5 mg
- Sodium: 944.8 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 1.2 g
- Protein: 16.4 g
Wildwoods Turkey TetrazziniSubmitted by: MWATTS3
IntroductionAdopted from Chicken Tetrazzini recipe in Eating Well's 500 Calorie Dinners, pg 111. Adopted from Chicken Tetrazzini recipe in Eating Well's 500 Calorie Dinners, pg 111.
6 ounces whole-wheat fettucine
2 T olive oil
onions, leeks, or shallots - small quantity chopped for flavor
6 ounces mushrooms, chopped
1/4 cup minced garlic
1 Tablespoon Rosemary (divided)
3 T flour
3 cups low sodium chicken broth
1/2 cup low fat milk
2 cups cubed cooked poultry (we love turkey tenderloin)
salt to taste
1/3 cup freshly grated parmesan cheese
1/3 cup panko
The baking step can be postponed, if you want to prepare this dish early, and bake and serve later (within 2 days)
On another burner in large frypan, sweat the onions (shallots) in olive oil, add chopped mushrooms, garlic and rosemary, and cook until softened. Add flour and stir. Stir in Broth and milk. Bring to a boil and reduce, until slightly thickened. Remove from heat and stir in cooked and cubed poultry.
Oil or butter a 3 qt baking dish (lasagna pan) and add the cooked and drained pasta.
Top with frypan mixture.
Mix parmesan, breadcrumbs, and rosemary in small bowl. mix, and sprinkle over top of prepared dish.
Bake at 425 for 20 minutes until casserole is bubbling.
Let stand for 5 minutes before serving.
Serving Size: Serves approximately 8 servings per pan
Number of Servings: 8
Recipe submitted by SparkPeople user MWATTS3.