A low-carb alternative to traditional Turkey Tetrazzini. Turkey and Vegetable Tetrazzini is a delicious way to use leftover Thanksgiving Turkey.
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5 from 2 votes

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
Calories: 616kcal
Author: Judy Purcell


  • 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.


Calories: 616kcal | Carbohydrates: 40g | Protein: 30g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 161mg | Sodium: 633mg | Potassium: 670mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1545IU | Vitamin C: 43.1mg | Calcium: 78mg | Iron: 2.3mg