Tuesday, September 30, 2008

On My Hearth: Turkey Tetrazzini



It's pouring down rain here, a good night to light some candles and enjoy some nice warm comfort food. (I seem to be requiring a lot of that lately, eh?) I tweaked the original recipe a bit to lower the fat & calorie content, it turned out fabulous! I'll be earmarking this to make again next month, a great way to use up that inevitable leftover turkey!



* Exported from MasterCook *

Turkey Tetrazzini

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
10 ounces mushrooms -- sliced
1 small onion -- chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour
6 ounces egg noodles
1 can Chicken Broth Light & Fat Free -- (14.5 ounces)
3/4 cup half and half
9 ounces turkey breast slices -- cooked, such as Perdue Short Cuts
1 box frozen peas -- (10 ounces) thawed

Heat olive oil in a Dutch oven over medium heat. Add mushrooms and onion to pot. Sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring, for 7 minutes or until tender.

Stir in flour and cook 1 minute. Remove mushroom mixture from pot and set aside.

Return pot to medium-high heat and add noodles, broth, light cream and 2-1/4 cups water. Cover and cook, stirring occasionally, for 12 minutes or until tender.

Stir in mushroom mixture, remaining 1/4 teaspoon each salt and pepper, the turkey and peas. Heat through; serve.

Source:
"Family Circle Magazine"
Start to Finish Time:
"0:20"
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Per Serving (excluding unknown items): 266 Calories; 6g Fat (21.9% calories from fat); 18g Protein; 34g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 860mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.





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