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Turkey Tetrazzini

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
We've taken the fuss and the excess fat out of this one-time favorite, a retro supper that still can please a family. Rather than a stuffy casserole, we're revamped it into a quick sauté with a creamy pan-gravy that's sure to be a comforting, cold-weather warmer. Soak up the sauce with whole-wheat egg noodles.
2 tablespoons  extra-virgin olive oil, divided
1 pound  1/4-inch-thick turkey breast cutlets
8 ounces  sliced mushrooms (about 2 1/2 cups)
3 tablespoons  all-purpose flour
1 cup  reduced-sodium chicken broth
1/4 cup  dry sherry (see Note)
1 cup  low-fat milk
2/3 cup  frozen peas, thawed
1/2 cup  chopped jarred roasted red peppers
1/4 cup  shredded parmesan cheese
Freshly ground pepper  to taste

Ingredient Note:  Don't use the "cooking sherry" sold in many supermarkets — it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey and cook until lightly golden, 2 to 3 minutes per side. Transfer to a plate, cover and keep warm.

Heat the remaining 1 tablespoon oil in the pan. Add mushrooms and cook, stirring often, until browned, 4 to 6 minutes. Sprinkle with flour; stir to coat. Stir in broth and sherry; bring to a simmer. Continue simmering, stirring constantly, until the mixture is slightly reduced, 1 to 2 minutes. Add milk, peas and peppers; return to a simmer, stirring often. Cook until thick and slightly reduced, about 2 minutes. Stir in Parmesan and pepper. Return the turkey and any accumulated juices to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 340
Fat. Total: 11g
Protein: 38g
Carbohydrates, Total: 17g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 56mg
Sodium: 530mg
% Cal. from Fat: 29%
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