Recipe by National Dairy Council
"An easy turkey dish with a creamy mushroom sauce layered with pasta and cheese. Parmesan and Cheddar cheeses contain a small amount of lactose, making this recipe a friendly option for those who are lactose intolerant."
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whole wheat ziti or penne pasta, cooked according to package directions
fat-free or low-fat lactose-free milk
fat-free chicken broth
dry white wine (or additional chicken broth)
grated Parmesan cheese
sliced white button mushrooms
diced cooked turkey breast (1/2-inch dice)
shredded reduced-fat Cheddar cheese
Made this exactly as stated. Very good and only 14% fat. I'll make again, but add additional seasoning to my flavor choice. If you are like me and shy away from those soooo yummy recipies that are 70% of more fat then try this.
I made this exactly as the recipes says. Turned out okay, but was pretty flavorless. :(
This was an excellent recipe! We will definitely be making again and again. This is a great way to use leftover turkey.
This was a perfect winter dish!!! Very Delicious. My husband and I couldn't stop eating it. It's a great meal to freeze, especially for us, we have a newborn and we don't have much time to cook these days. I added a little bit more chicken broth and cheese only because we like it cheesy and creamy.I also used egg noodles. Didn't have mushrooms on hand, but it was still a Great Dish!!!
I turned this recipe on it's head a little based on availability of various ingredients and what I thought would work better. I think what I did helped, but ultimately this is just kind of a boring dish. Good way to use leftover turkey after TG though.
I nixed the Mushrooms because I don't like them and added red onion, red bell pepper and diced black olives. I also used frozen spinach instead of peas. I used 1/2 cup leftover gravy and 1/2 cup chicken broth. Used about 3/4c parm and 3/4c cheddar. Used 2 3/4c milk. And 3 TBS butter. Also used full fat everything. All of this went well for flavor. I used elbow macaroni which I would not recommend simply because it kind of congealed together too much; I would, however, under cook your pasta because baking will help cook it, and that helps absorb extra moisture.
Also, biggest thing, I added tons of garlic. I don't know why the recipe didn't call for it into he first place, it seems to be screaming for it. Other than these things, I followed everything to the letter, took about 45 min to cook. The dish wasn't bland or runny because of these changes. Mushrooms would be fine in the dish, I personally don't like mushrooms and think they add little flavor anyway.
My husband and I really liked this. I did add garlic powder and onion salt. It was even better the second day!
I read others' reviews before making this (lots of "bland" comments) and tasted it during prep. So I did add a little salt, sage, rosemary, and extra Parmesan cheese. I also chopped up a small onion and tossed that in. It was still lacking something. Mine came out kinda runny, not creamy. I doubt I'll make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Tetrazzini with Cheddar and Parmesan
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 95
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