Turkey Tetrazzini is a dish traditionally heavy on pasta, which helps bulk-up the dish and stretch leftover turkey even further. We limit the amount of grains we eat, so this Turkey & Vegetable Tetrazzini recipe includes an assortment of vegetables, creating a healthier low-carb alternative. Of course, the luxurious mushroom cream sauce is an essential element to bring it all together.
A Healthy, Low-Carb, Gluten-Free Turkey Tetrazzini Recipe
Broccoli, cauliflower, and zucchini boost the nutritional value of this dish, while tender turkey and creamy sauce make it especially satisfying. Though I don’t think you will miss the pasta, if you really must have it, scatter a few pieces on top as a garnish or spiralize the zucchini instead of slicing it into rounds.
Get the recipe for spiralized zucchini => Fresh Basil Pesto Sauce with Spiralized Zucchini
Beyond the sought-after sandwich on homemade dinner rolls, the remaining bits and pieces gathered for soups or stews like Tetrazzini make Thanksgiving dinner even more rewarding.
Inspired by Emeril’s Turkey TetrazziniPrint
Turkey & Vegetable Tetrazzini
- Yield: Serves 4-6
- 2 tablespoons extra virgin olive oil
- 1 cup broccoli — cut into bite-sized pieces
- 1 cup cauliflower — cut into bite-sized pieces
- 1 cup zucchini — sliced into 1/4″ thick rounds and halved
- 3 tablespoons butter
- 1 small sweet yellow onion — chopped fine
- 2 cloves garlic — minced
- 1/2 large red pepper — sliced 1/4-inch thick
- 2 cups button mushroom — cleaned and sliced
- 2 tablespoons flour or sweet rice flour for GF
- 1/2 teaspoon paprika
- 2 teaspoons fresh thyme leaves — or 1/2 tsp dried thyme
- 1/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 1 1/4 cups heavy cream
- 3-4 cups cooked turkey — cubed or coarsely chopped
- 1 tablespoon fresh parsley — chopped
- 1/2 cup Parmesan cheese + more for garnish — freshly grated
- 8 ounces pasta (optional) — penne, ziti, or fusilli — substitute gluten-free pasta here
- Saute cauliflower, broccoli, and zucchini in olive oil in a large skillet over medium heat, season with salt and pepper, and cook until vegetables are just fork tender and lightly browned in spots. Remove from skillet and reserve on a platter.
- In the same skillet, add butter and cook onions over medium heat until onions begin to brown at the edges, about 8-10 minutes. Add mushrooms, pepper, and garlic to the onions and cook until mushrooms are soft and have released their liquid.
- Sprinkle mushroom, onion, and pepper mixture with flour, paprika, thyme, salt, and pepper; stir to incorporate and cook for 2 minutes. Add the wine and chicken stock to the skillet and cook over medium heat, stirring to loosen any browned bits, until thickened, 2-3 minutes.
- Add cream to the skillet and bring to a low boil, reduce heat and simmer for 10-15 minutes, or until sauce is thickened and coats the back of a spoon.
- Add turkey, parsley, Parmesan cheese, and reserved vegetables into the mushrrom sauce and stir to combine. Season with salt and pepper, to taste.
- Serve just as it is, or add a small small sprinkling of pasta or egg noodles as a garnish with additional Parmesan cheese.
More leftover turkey recipes:
Inside Out Turkey Pot Pie
Turkey Pot Pie with Gluten-Free Crust
Emeril’s Turkey Club Casserole: One-Dish of Delicious
Healthy Cranberry-Avocado Turkey Salad: Make the Most of Leftover Turkey
Helen’s Chicken Soup: A Bowl of Comfort (can be made with turkey)
Shared on the following Blog Hops:
Hearth & Soul Hop