Entree - Low carb turkey tetrazzini recipe

Author: Freddie Mattews  

A creamy white sauce made lighter with evaporated milk and unsalted chicken stock coats tender turkey, mushrooms, and broccoli. This slow cooker low carb version of turkey tetrazzini uses spaghetti squash instead of pasta and a light & healthy homemade sauce.

Low-Carb Turkey or Chicken Tetrazzini

Turkey Tetrazzini is a comfort classic and a great use for leftover turkey or chicken. You can make it with spaghetti squash or shirataki noodles.
Provided by: Team Verywell Fit
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 13

Ingredients:

• 6 cups spaghetti squash , cooked
• 2 tbsp oil
• 1/4 cup onion , chopped
• 8 ounces mushrooms , sliced
• 1/2 teaspoon salt
• Pepper, to taste
• Optional: Flour or another thickener
• 1 1/2 cup unsweetened soy milk
• 1/2 cup cream
• 3 cups chicken (or turkey), cooked and chopped
• 1/4 cup almond meal
• 1/4 cup Parmesan cheese, grated
• Optional: 1/3 cup dry sherry

Nutrition:

• Calories: 226 kcal
• Carbohydrate: 8 g
• Cholesterol: 57 mg
• Fiber: 1 g
• Protein: 21 g
• Saturated Fat: 3 g
• Sodium: 487 mg
• Sugar: 4 g
• Fat: 12 g
• Serving Size: 8 servings
• Unsaturated Fat: 0 g

How to cook:

1. Heat oven to 450F. Prepare a spaghetti squash and fill the bottom of a 9x13 pan.
2. Saute the onions in the oil. Add the mushrooms and cook until they have given up most of their moisture. Add salt and pepper and stir.
3. If using flour for thickener, add it here, and cook for 1 to 2 minutes. Add liquid and other thickeners, and bring to a simmer. Add the sherry, if desired.
4. Add the chicken, and bring back to a simmer. Mix with noodles or squash in casserole pan.
5. Sprinkle almond meal and cheese on top. Bake for about 10 minutes, or until topping begins to brown.

Notes: Low-Carb Poultry or Chicken Tetrazzini Recipe, Turkey Tetrazzini Recipe for Turkey LeftoversVideo taken from the channel: Chef Tips Kitchen Table Productions Low Carb Turkey TetrazziniVideo - All about …

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Slow Cooker Low Carb Turkey Tetrazzini

This slow cooker low carb version of turkey tetrazzini uses spaghetti squash instead of pasta and a light & healthy homemade sauce.
Provided by: Fit SlowCooker Queen
Total time: 190 minutes
Cook time: 180 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 13

Ingredients:

• 1 pound cooked turkey, diced or shredded
• 2 pounds spaghetti squash, cooked
• 2 tablespoons Parmesan cheese
• 1/4 cup onion, diced
• 4 ounces mushrooms, diced
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons butter or ghee
• 1 cup whipping cream
• 1 cup low-sodium chicken broth
• 1 cup mozzarella cheese, shredded
• 1 tsp xantham gum (optional)

How to cook:

1. Using a fork, scrape the sides of the cooked squash into spaghetti-like strands. Spray slow cooker with cooking spray. Add spaghetti squash strands, cooked turkey, onion, mushrooms, garlic, salt, and pepper to the slow cooker. Stir to mix well.
2. In a medium saucepan, melt butter over medium heat. Whisk in broth, heavy cream, and xantham gum (if using). Turn off heat and stir in cheese. Whisk until cheese is melted.
3. Pour sauce over the food in the slow cooker. Top with Parmesan cheese.
4. Cook HIGH 2-3 hours or LOW 4-6.

Notes: Low-Carb Turkey or Chicken Tetrazzini Recipe, Heat oven to 450F. Prepare a spaghetti squash and fill the bottom of a 9x13 pan. Saute the onions in the oil. Add the …

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.
Provided by: Judy Purcell
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 22

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)

Nutrition:

• Calories: 616 kcal
• Carbohydrate: 40 g
• Protein: 30 g
• Fat: 35 g
• Saturated Fat: 17 g
• Cholesterol: 161 mg
• Sodium: 633 mg
• Fiber: 3 g
• Sugar: 5 g
• Serving Size: 1 serving

How to cook:

1. 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.
2. 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.
3. 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.
4. 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.
5. Add turkey, parsley, Parmesan cheese, and reserved vegetables into the mushrrom sauce and stir to combine. Season with salt and pepper, to taste.
6. Serve just as it is, or add a small small sprinkling of pasta or egg noodles as a garnish with additional Parmesan cheese.

Notes: 10 Best Low Fat Turkey Tetrazzini Recipes, chopped parsley, peas, turkey, egg noodles, turkey, cooked turkey and 22 more Turkey Tetrazzini Jo Cooks Parmesan cheese, chicken broth low …

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.
Provided by: Tonia
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 15

Ingredients:

• 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

Nutrition:

• Calories: 387 kcal
• Carbohydrate: 36 g
• Protein: 37 g
• Fat: 10 g
• Saturated Fat: 4 g
• Cholesterol: 91 mg
• Sodium: 436 mg
• Fiber: 5 g
• Sugar: 4 g
• Serving Size: 1 serving

How to cook:

1. 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.

Notes: One Pot Turkey Tetrazzini Recipe, Preheat large Dutch oven on medium heat and add olive oil. Add onion and celery, cook for 2 minutes stirring occasionally. Add bell peppers, …