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Home » Recipes » Main Courses » Chicken & Poultry » Turkey & Vegetable Tetrazzini: Healthy, Low-Carb, Leftover Turkey Recipe

Turkey & Vegetable Tetrazzini: Healthy, Low-Carb, Leftover Turkey Recipe

Published November 26, 2012. Last updated November 11, 2018 by Judy Purcell 13 Comments

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A low-carb alternative to traditional Turkey Tetrazzini. Turkey and Vegetable Tetrazzini recipe is a delicious way to use leftover Thanksgiving Turkey.

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.

A Healthy, Low-Carb Turkey Tetrazzini Recipe made with leftover Thanksgiving Turkey.

Inspired by Emeril’s Turkey Tetrazzini

A low-carb alternative to traditional Turkey Tetrazzini. Turkey and Vegetable Tetrazzini is a delicious way to use leftover Thanksgiving Turkey.
Print Recipe

Turkey & Vegetable Tetrazzini

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
Author: Judy Purcell

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 616kcal | Carbohydrates: 40g | Protein: 30g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 161mg | Sodium: 633mg | Potassium: 670mg | Fiber: 3g | Sugar: 5g | Vitamin A: 30.9% | Vitamin C: 52.2% | Calcium: 7.8% | Iron: 12.8%
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This Healthy, Low-Carb, Leftover Turkey Recipe is a satisfying meal you can feel good about. Turkey and Vegetable Tetrazzini is a delicious way to use up leftover holiday turkey.

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

Filed Under: Chicken & Poultry, Gluten Free, Lower Carb Favorites, Recipes Tagged With: food, gluten free, healthier meals, One Dish Meals, recipe, tetrazzini, Thanksgiving Leftovers, Turkey, vegetables

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Comments

  1. April @ The 21st Century Housewife says

    December 9, 2013 at 8:17 am

    Love all the delicious veggies in your Turkey Tetrazzini, Judy! It looks really refreshing and delicious. We have turkey for our Christmas dinner in England so I’ll save this recipe for future reference 🙂 Pinned and shared!

    Reply
  2. LittleOwlCrunchyMomma says

    November 30, 2012 at 4:40 pm

    This sounds amazing. Pinning so I don’t lose it!

    I would be thrilled if you would share at Simple Meals Friday. Every week we have featured posts.

    http://littleowlcrunchymomma.blogspot.com/2012/11/simple-meals-friday-9.html

    Reply
  3. Jed Gray (sportsglutton) says

    November 28, 2012 at 12:09 pm

    My leftovers went into stock and soup this year, but it’s great to have another tasty alternative for next year. Thanks Judy!!

    Reply
  4. Judy says

    November 28, 2012 at 6:30 am

    Raymund, my mom tried to make chopsuey when I was growing up and bless her heart, it just wasn’t that good … yours looks much better, but that isn’t surprising! 🙂

    Reply
  5. Raymund says

    November 27, 2012 at 10:44 pm

    This is really nice and healthy, I love all the vegetables there. I feel its like a Filipino Chopsuey http://angsarap.net/2010/10/03/chopseuy/ in cream sauce

    Reply
  6. Alea Milham says

    November 26, 2012 at 11:11 pm

    Your tetrazzini looks amazing! I love that you added so many veggies to the dish.

    Reply
    • Judy says

      November 28, 2012 at 6:27 am

      Thanks Alea, it is a nice transition back to less carbs after Thanksgiving. 🙂

      Reply
  7. mjskit says

    November 26, 2012 at 9:25 pm

    What a great turkey leftover dish! Yours look delicious!

    Reply
    • Judy says

      November 28, 2012 at 6:25 am

      Thanks MJ, you are so kind!

      Reply
  8. Maureen | Orgasmic Chef says

    November 26, 2012 at 6:12 pm

    This post makes me laugh. The other day David Lebovitz was opining about Thanksgiving leftovers and said there was only one that mattered, turkey tetrazzini. After looking at your photo, I coudln’t agree more!

    Reply
    • Judy says

      November 28, 2012 at 6:25 am

      Hi Maureen, it is quite good and a nice change from turkey pot pie or soup. 🙂

      Reply
  9. kitchenriffs says

    November 26, 2012 at 3:16 pm

    Turkey Tetrazzini is a really popular way to use leftover turkey, but for some reason I’ve never actually made it! I guess I’ve always found other uses for my leftovers. But I do want to make it sometime, and I really like your veggie-heavy version. Looks terrific! Thanks so much.

    Reply
    • Judy says

      November 28, 2012 at 6:24 am

      You are right, it is really popular and we rarely had enough leftover turkey beyond the sandwich making to give it a whirl until last year, when I made this dish. It was a nice follow-up to the sandwiches, for sure. 🙂

      Reply

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