Creamy turkey tetrazzini, a traditional Italian dish, is pure comfort food that tends to be a hit with kids – if they’re not keen on mushrooms, leave them out, or replace them with another veggie, like chopped zucchini.
2 tbsp (30 ml) olive or canola oil
2 tbsp (30 ml) butter1 onion, finely chopped
1–2 cups (250–500 ml) chopped
zucchini or sliced mushrooms (or both)
2 garlic cloves, crushed
1 tsp (5 ml) fresh thyme
salt and pepper
2 cups (500 ml) chopped leftover
roast turkey (about 300 g)
1/4 cup (60 ml) all-purpose flour
2 cups (625 ml) milk
1 cup (250 ml) half & half cream
spaghetti or egg noodles
freshly grated Parmesan cheese
In a large, heavy skillet, heat the oil and butter over medium-high heat. When the foam subsides, sauté the onion for 3–4 minutes, until soft. Add the mushrooms, garlic and thyme. Sprinkle with salt and pepper and cook for another 4–5 minutes, until the excess liquid has evaporated.
Add the turkey and shake the flour overtop; stir to coat everything well. Pour in the milk and cream and bring to a simmer, stirring until thickened. Cook for at least a minute. Serve warm over noodles, topped with parsley and Parmesan cheese.
Per serving (sauce only):
247 calories, 14.6 g fat (7.2 g saturated fat, 6.3 g monounsaturated fat, 1.1 g polyunsaturated fat), 53 mg cholesterol, 13.8 g carbohydrate, 13.5 g protein, 0.9 g fibre.
Originally published in ParentsCanada magazine, December 2013.