Turkey Tetrazzini

Sunday, 28 November 2010

Turkey Tetrazzini
Healthy Turkey Tetrazzini

Gobbling turkey leftovers on Black Friday after a 3am shopping spree at the mall? Leave the sandwich bread in the cupboard and try using the remains of yesterday’s feast in soups and stratas, pastas and pestos.

With some canned and jarred vegetables and a few boxes of noodles, you can make noodle soup, pesto pizza, creamy tetrazzini and a killer white chili that freezes well for upcoming holiday shopping days.

Recipe: Healthy Turkey Tetrazzini

Ingredients

Cooking spray
1 pound uncooked linguine
4 tablespoons olive oil
4 tablespoons unsalted butter
1/2 cup flour
3 cups lowfat chicken broth
2 cups lowfat milk
1 1/2 cups freshly grated Parmesan cheese
4 cups diced cooked turkey

Instructions


Preheat the oven to 350 degrees. Spray a 2-quart casserole dish with cooking spray.

In a large pot of lightly salted, boiling water, cook the linguine until al dente. Drain and transfer to the casserole dish.

Combine olive oil and butter in a medium saucepan and turn heat to medium. Cook for 20 seconds. Stir in the flour and cook for 1 minute, stirring. Whisk in the broth and milk. Cook, stirring, until the sauce boils. Continue to cook until it thickens slightly. Remove from the heat and stir in 1 1/4 cups of the Parmesan cheese.

Toss the cooked linguine with the sauce and the diced turkey. Sprinkle the top of the casserole with the remaining 1/4 cup Parmesan cheese. Bake the casserole, uncovered, for 45 to 50 minutes, or until the topping is golden brown.

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