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Turkey Tetrazzini
Total Calories per Serving:   407  
Fat Calories per Serving:   149
Percent Fat Calories per Serving:   36.61%

Portion -  2 oz turkey, 1 oz fettucine
Recipe serves four


4 oz roasted turkey white meat, cut into small cubes

4 oz roasted turkey dark meat, cut into small cubes

4 oz of fettuccine or pasta of your choice

2 tbl chopped or minced garlic

2 cups of fresh sliced mushrooms

1 cup of chopped onions

1 cup of 2% milk

2 tbls of cornstarch mixed with 4 tbls of cold water

2 tbls of butter

2 cups of chicken broth

2 tbls of fresh, chopped parseley

1 – 10 oz box of frozen broccoli florets

1/3 cup of shredded carrots

salt and pepper to taste

6 tsp of Reduced Fat Grated Parmesan

2 tbls of dry cooking sherry


In a small saucepan, boil 4 inches of water. Add carrots and cook for five minutes. Add broccoli. Cover and boil for 5 minutes. Remove to a strainer or colander and set aside.

Preheat a medium skillet. Add butter. When butter is at a sizzle add mushrooms and sauté for about 5 minutes. Add onions and garlic. Saute until onions are translucent.

Add milk and cornstarch mixture. Simmer on low until mixture begins to thicken. Add broth, sherry, salt and pepper. Add turkey and continue to simmer on low for 15 to 20 minutes.

Prepare pasta al dente, according to package instructions. Drain and remove to a casserole dish. Sprinkle pasta with parseley.

Add broccoli and carrots to meat and sauce mixture. Simmer for five minutes then remove from heat. Toss meat and sauce mixture with pasta. Sprinkle top with parmesan and serve.

Nutrition Data
Serving Size 2 oz turkey, 1 oz fettucine 
Total Calories 407 
    Calories from Fat 149 
% Daily Value
Total Fat Grams 12  18.97% 
    Saturated Fat Grams 6  
    Trans Fat Grams 0  
    Polyunsaturated Fat Grams 0  
    Monounsaturated Fat Grams 0  
Cholesterol MG 68  
Sodium MG 1115  
Total Carbs 38  12.67% 
    Fiber Grams 2.66  
    Sugar Grams 7  
    Protein Grams 27.31  


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