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Turkey Tetrazzini

December 14, 2011

Deeeeelicious comfort food! Thank you Cooking Light magazine for this tasty (yet not completely fat and calorie-heavy) version of an old favorite. My family loves this recipe! Plan to make it a regular around here.

1 Tablespoon butter
1/2 cup white onion, finely chopped
1/3 cup celery, finely chopped
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 (8 oz) package mushrooms, sliced
1/4 cup dry white wine
1/3 cup all-purpose flour
2 3/4 cups chicken broth
1 1/4 cups fresh parmesan cheese, grated and divided
1/4 cup cream cheese
3 1/2 cups hot cooked vermicelli (about 1/2 pound uncooked pasta)
2 cups cooked turkey (or chicken) breast, chopped
3/4 cup Panko breadcrumbs


  • Preheat oven to 350 degrees F.
  • Melt butter in large saucepan over medium-high heat.
  • Add onion, celery, pepper, salt, and mushrooms.
  • Saute 4 minutes or until mushrooms are tender.
  • Add wine and cook 1 minute.
  • Lightly spoon flour into a measuring cup and level with a knife.
  • Gradually add flour to pan and cook 3 minutes, stirring constantly (mixture will be thick) with a whisk.
  • Gradually add broth, stirring constantly.
  • Bring to a boil.
  • Reduce heat and simmer 5 minutes, stirring frequently.
  • Remove from heat.
  • Add 1 cup parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts.
  • Add hot pasta and turkey (or chicken, if using), and stir until blended.
  • Scoop into baking dish that has been coated with cooking spray.
  • Combine Panko and remaining 1/4 cup parmesan cheese.
  • Sprinkle evenly over pasta mixture.
  • Bake, uncovered, 25- 30 minutes or until lightly browned on top and bubbling on sides.
  • Remove casserole from oven and let stand 15 minutes before serving.
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