This is a lightened-up version of traditional turkey tetrazzini that calls for cooked, white-meat turkey and lots of vegetables, including mushrooms, peas, onion and butternut squash.
The sauce, made from the squash, skips the usual butter and cream without sacrificing flavor or a velvety texture. The dish leverages typical Thanksgiving leftovers but can be enjoyed anytime.
Refrigerate for up to 3 days.
The baked casserole may be refrigerated for up to 2 days. For optimum food safety, use a food thermometer to make sure leftovers are reheated to 165 degrees.
From Elaine Gordon, a master of public health professional and a master certified health education specialist, is creator of the healthful recipe site EatingbyElaine.com.
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Ingredients
measuring cupServings: 4-5
Directions
Time Icon Active: 30 mins| Total: 1 hourStep 1
Position a rack in the middle of the oven and preheat to 350 degrees. Grease a medium casserole dish (at least 11-cup capacity) with cooking oil spray.
Step 2
Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt and the pasta; cook until al dente according to the package directions, then drain.
Step 3
Meanwhile, in a large saute pan over medium heat, heat 1 tablespoon of the oil until shimmering. Add the onion, mushrooms, 1/4 teaspoon of the salt and 1/2 teaspoon of the black pepper, stirring to coat. Cook for 10 minutes, stirring occasionally; the onion should be translucent and the mushrooms should have released their juices. Remove from the heat.
Step 4
Combine the garlic, shallot, squash, almond milk, wine, broth and the remaining salt and black pepper in a food processor. Pulse until well incorporated. With the motor running, gradually add the remaining 4 tablespoons of oil to form a smooth, emulsified sauce.
Step 5
Transfer the sauce to the saute pan with the onion-mushroom mixture; add the cooked pasta, peas, turkey and red bell pepper, if using, stirring to incorporate and coat evenly. Spoon into the casserole; sprinkle the cheese on top, if using.
Step 6
Bake for 30 to 35 minutes, until lightly browned, and serve hot.
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Nutritional Facts
Per serving (based on 5)
Calories
380
Fat
17 g
Saturated Fat
3 g
Carbohydrates
34 g
Sodium
80 mg
Cholesterol
40 mg
Protein
22 g
Fiber
3 g
Sugar
5 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Elaine Gordon, a master of public health professional and a master certified health education specialist, is creator of the healthful recipe site EatingbyElaine.com.
Tested by Kendra Nichols.
Published November 25, 2013
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