Turkey Tetrazinni
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 359.5
- Total Fat: 14.7 g
- Cholesterol: 38.4 mg
- Sodium: 948.2 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 7.1 g
- Protein: 17.7 g
View full nutritional breakdown of Turkey Tetrazinni calories by ingredient
Introduction
a great way to use leftover turkey a great way to use leftover turkeyNumber of Servings: 5
Ingredients
-
3 cloves garlic
2 Tbs. Extra Virgin Olive Oil
1 cup chopped onion
1 1/2 cups chopped carrot
1 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup orange or yellow bell pepper
2 cups sliced mushrooms
3 Tbs. salted butter
3 Tbs. flour
1/4 tsp. white pepper
1 can chicken broth
8 oz. cooked turkey breast meat, cut into bite-sized pieces
1/2 package dry egg noodles (about 4 1/2 cups)
Directions
1. Saute garlic in EVOO until slightly browned.
2. Add onion, carrot, celery, bell peppers, and mushrooms and saute until tender.
3. While the veggies are cooking, melt butter in a small saucepan.
4. Add flour and white pepper to butter and cook until mixture holds together.
5. Pour in 1 can chicken broth and bring to a slight boil, stirring constantly. Lower heat slightly and cook, stirring ocassionally, until thickened as in gravy.
6. Pour the chicken gravy mixture into the skillet, add turkey, and mix in with veggies. Simmer while you cook the egg noodles as directed on package.
7. Serve approx. 1 1/2 cups of mixture on top of 1 1/2 cups cooked egg noodles.
Number of Servings: 5
Recipe submitted by SparkPeople user MSMITH51.
2. Add onion, carrot, celery, bell peppers, and mushrooms and saute until tender.
3. While the veggies are cooking, melt butter in a small saucepan.
4. Add flour and white pepper to butter and cook until mixture holds together.
5. Pour in 1 can chicken broth and bring to a slight boil, stirring constantly. Lower heat slightly and cook, stirring ocassionally, until thickened as in gravy.
6. Pour the chicken gravy mixture into the skillet, add turkey, and mix in with veggies. Simmer while you cook the egg noodles as directed on package.
7. Serve approx. 1 1/2 cups of mixture on top of 1 1/2 cups cooked egg noodles.
Number of Servings: 5
Recipe submitted by SparkPeople user MSMITH51.
