Turkey Tetrazzini

 

This is a perfect dish for left-over Turkey (or chicken). Traditional tetrazzini recipes use canned soups, lots of cheese, and regular chicken stock. This makes the sodium content add up. My recipe makes 8 heaping servings at 495 mg of sodium per serving. So, you can add this to your "Meals under 500 mg sodium" collection and feel good about eating it.

Ingredients:
6 cups water
8 oz (about 1/2 box) linguine
16 oz mushrooms sliced
1 large bell pepper, diced (I used yellow, here)
1 medium onion, diced
5 cups cooked Turkey, shredded (mine was 394 mg sodium per cup)
1 cup low-sodium chicken stock
1 cup heavy cream
2 TBLS butter
2 TBLS AP flour
6 TBLS shredded Parmesan cheese
1/4 tsp Kosher salt
1 tsp white pepper
2 slices white bread

Directions:

Preheat the oven to 350 degrees. Bring the water to boil in a large pot. Pour in linguine and cook 11 minutes. Drain and set aside.

In a saucepan melt the butter. Sauté bell pepper, onion, and mushrooms until tender.

Sprinkle the flour over the mixture. Stir to combine and cook for 1 minute. Then add in the chicken broth and heavy cream. Add 4 TBLS Parmesan cheese, white pepper, and salt. Stir and simmer until the mixture reduces by half. Be sure to stir the mixture frequently to prevent sticking. It will thicken during this process, which is what you are going for. (If you stick your spoon in and it coats the back, it is ready!)

While this is simmering, tear up the bread slices and place them in a food processer. Add the remaining 2 TBLS of parmesan cheese. Pulse until it resembles bread crumbs.

Pour sauce into linguine. Add turkey and stir until all ingredients are combined. 

Pour into a greased baking dish and spread out evenly.

Cover with the breadcrumbs. 

Bake at 350 degrees for 25 minutes. Then turn the top broiler on and broil for 1-2 minutes until the bread crumbs are nice and brown. Serve immediately!