Turkey Tetrazzini This creamy, crowd-pleasing pasta casserole is a delicious way to use up leftover turkey. The original dish was created with chicken over a century ago in honour of the legendary opera singer Luisa Tetrazzini. Preparation Time: 20 minutesCooking Time: 22 minutesBaking Time: 40 minutesServes 6 4 cups (1 L) egg noodles3 tbsp (45 mL) butter1 Ontario Onion, chopped1 pkg (227 g) Ontario Crimini Mushrooms, sliced2 cloves Ontario Garlic, minced1 tsp (5 mL) dried thyme1/2 tsp (2 mL) each salt and pepper3 tbsp (45 mL) all-purpose flour2 cups (500 mL) sodium-reduced chicken broth1/2 cup (125 mL) spreadable herb-and-garlic cream cheese3 cups (750 mL) diced cooked Ontario Turkey1 cup (250 mL) frozen Ontario Peas2 cups (500 mL) shredded Ontario Mozzarella CheeseFreshly ground black pepper and sweet paprika (optional) Bring large pot of salted water to boil. Add egg noodles and cook according to package directions. Drain; set aside. In same pot, over medium heat melt butter. Add onion and mushrooms; cook, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring, 1 minute. Stir in thyme, salt, pepper and flour; cook, stirring, 2 minutes. Gradually whisk in chicken broth, bring to low simmer; cook, whisking, until sauce thickens, 3 to 5 minutes. Stir in cream cheese; cook until melted, 1 to 2 minutes. Stir in turkey, egg noodles, peas and 1 cup (250 mL) of the mozzarella cheese; toss well. Transfer to shallow 8-cup (2 L) casserole dish. Sprinkle with remaining cheese. Cover with foil. Bake in 350°F (180°C) oven for 30 minutes. Remove foil; bake for 10 minutes or until bubbly and cheese melted. Sprinkle with freshly ground black pepper and paprika to taste, if desired. Nutritional Information:1 ServingPROTEIN: 37 gramsFAT: 27 gramsCARBOHYDRATE: 31 gramsCALORIES: 512FIBRE: 2 gramsSODIUM: 710 mg – Printed with permission from Foodland Ontario
Turkey Tetrazzini
