I’m finding more people turning to comfort food or older recipes to bring to modern times. This recipe is one from years past. Turkey tetrazzini was a way to use up leftover turkey, usually around Thanksgiving, and change it into a different dish using some other ingredients. While it was usually very tasty and satisfying, it was also a dish intended to be made in large quantities (like a casserole) with little preparation time thanks to ingredients like canned soup.
This recipe modernized traditional turkey tetrazzini. First, I did away with the canned soup because, while flavorful, I think it adds too much sodium and other preservatives. Instead, I created the creamy base needed to make a thick sauce using cream and chicken stock only. Next, I use non-fat or reduced fat sour cream, chunks of white meat turkey, and fresh mushrooms. These simple swap outs keep the flavor and add in more nutrition by taking out a lot of unnecessary fat or sodium. This recipe can be doubled to make a large casserole or to have portions to freeze.
Serves 4 to 6
- ½ cup cream
- ½ cup chicken stock
- 1 8-ounce package of egg noodles, cooked per package directions
- 2 tablespoons butter or margarine
- 1 cup sliced fresh mushrooms
- 1 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 2 cups chopped or diced cooked turkey breast
- ½ cup celery
- 1 cup non-fat or reduced fat sour cream
- Non-stick vegetable spray
- ½ cup fresh grated Parmesan cheese
- Combine the cream and the chicken stock and mix to combine. Set aside.
- Preheat the oven to 375F.
- In a large skillet, melt the butter or margarine. Add the mushrooms and sauté until softened, about 2 minutes.
- Add salt and pepper, the turkey, celery, the cream and chicken stock mixture, and sour cream. Stir to combine.
- Place the cooked noodles in a 9×13 baking dish sprayed with non-stick vegetable spray. Pour the turkey mixture over the top and sprinkle with the Parmesan cheese.
- Bake uncovered, 25 to 30 minutes until sauce is bubbling and the top is browned. Remove from the oven and allow to cool, 10 to 15 minutes. Serve in bowls garnished with chopped fresh parsley or additional Parmesan cheese.
Featured photo by Sebastian Coman Photography