Stovetop Turkey Tetrazzini with Broccoli
Transform leftover turkey into a whole new meal in this classic dish. A creamy white sauce made lighter with evaporated milk and unsalted chicken stock coats tender turkey, mushrooms, and broccoli. An easy one pot meal.
- 1 pound Cooked Turkey Breast cut into 1-inch chunks
- 1 tablespoons Canola Oil
- 1 cup Onion chopped
- 12 ounces Mushrooms sliced
- 1 teaspoon Dried Thyme
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ¼ cup Dry White Wine or cooking sherry
- 3 cups Unsalted Chicken Stock
- 2 cups Broccoli Crowns cut into florets
- 8 ounces Egg Noodles
- 1 (5-ounce) can Low Fat Evaporated Milk
- 1 cup Parmesan Cheese shredded
- ¼ cup Parsley chopped
- 1 tablespoon Lemon Zest
- Heat oil in large skillet over medium-high heat. Add onion, celery, mushrooms, thyme, salt, and pepper. Cook and stir about 8 minutes, or until vegetables are softened. Add wine and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the broccoli and noodles. Top the noodles with the turkey. Press down on mixture to get as much of the noodles submerged into liquid as possible. Cover and lower heat to low.Simmer covered skillet for about 10 minutes, stirring occasionally. Noodles should be cooked al dente. Remove the lid and stir in the evaporated milk. Simmer uncovered for 5-10 minutes. Sauce will thicken slightly. Remove from heat and stir in Parmesan cheese, parsley, and lemon zest.Divide evenly between 6 plates and serve.
Food Groups ***Meat = 2.5 servings, Starch = 2 servings, Vegetables = 1.5 servings
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