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Turkey and Mushroom Tetrazzini

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Turkey and Mushroom Tetrazzini Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
459
Calories from Fat
81
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
54mg
18%
Sodium
580mg
24%
Total Carbohydrates
51g
17%
Dietary Fiber
4g
16%
Sugars
10g
Protein
42g
Calcium
225mg
22%

Number of servings: 4

Calories per serving: 459

Preparation time: 30 min

Total time: 55 min

Ingredients

Nonstick cooking spray

1 tbsp canola oil, divided

1 lb turkey breast cutlets

3 cups sliced mushrooms

1 cup sliced celery

2 cups nonfat or 1% milk

12 cup low-sodium chicken broth

14 cup flour

1 tsp oregano

14 tsp salt

14 cup white cooking wine

6 oz spaghetti pasta, cooked according to directions without salt or fat

14 cup Parmesan cheese

10 Wheat Thins† Reduced-Fat Crackers, crushed in a small plastic bag to make cracker crumbs

Directions

Preheat oven to 350°F.

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add 12 tbsp canola oil.

2. When hot, add the turkey cutlets and cook 5 minutes on each side or until cooked through.

3. Remove turkey cutlets and cut into 1-inch pieces. Set aside.

4. Add remaining 12 tbsp canola oil to the skillet. When hot, add the mushrooms and celery and sauté for 2 to 3 minutes.

5. In a small bowl combine the milk, chicken broth, and flour and mix well.

6. To the skillet add the milk mixture along with the oregano, salt, wine, and cooked turkey pieces. Stir 4 to 5 minutes with a wire whisk until thickened.

7. In a large bowl combine hot cooked pasta with the turkey mixture.

8. Spray a medium-size baking dish with nonstick cooking spray. Pour pasta and turkey mixture into the dish.

9. Top with cheese and cracker crumbs. Bake uncovered for 20 to 25 minutes.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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