Cooking at Home - Turkey Tetrazzini

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Published Wednesday, September 14, 2022

Makes: 8 Servings

This version of Turkey Tetrazzini has 1/2 the sodium and more vegetables than the original version without sacrificing flavor or texture.


  • 8 ounces whole-wheat fettuccine, spaghetti, macaroni, or other noodles
  • 4 tablespoons light butter (unsalted)
  • 2 cups mushrooms, sliced (fresh or canned)
  • 1 teaspoon dried thyme
  • 1/2 cup all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 1 1/2 cups skim milk
  • 4 cups chopped cooked turkey
  • 1/2 cup slivered almonds, toasted
  • 1 cup peas (frozen)
  • 2 tablespoons grated Parmesan cheese


  1. Preheat oven to 400 degF. Lightly grease a 9x9-inch baking dish.
  2. Cook pasta in a large pot of boiling water until tender. (Check cooking time for pasta; remove pasta approximately 2 minutes early.)
  3. While pasta is cooking, melt butter in a saucepan over medium heat. Add the mushrooms and thyme. Stir and cook until mushrooms are softened, about 5 minutes.
  4. Stir in flour until well blended. (Note: Start with 1/3 cup flour and add more, if needed.)
  5. While whisking, slowly add chicken broth and milk. Bring to a boil, reduce heat, and simmer until sauce is thickened and smooth, about 5 minutes.
  6. Add turkey, toasted almonds, frozen peas, and cooked pasta. Gently mix. Pour into the baking dish and sprinkle with Parmesan cheese.
  7. Bake until the sauce is bubbling and the cheese is golden brown, 25-35 minutes. Let cool 15 minutes before serving.

Source: Center for Nutrition Policy and Promotion

Nutrition Information

Serving Size: 1 Portion of Turkey Tetrazzini



Total Calories


Total Fat

11 g

Saturated Fat

4 g


61 mg


420 mg


35 g

Dietary Fiber

6 g

Total Sugars

5 g

Added Sugars included

0 g


31 g

Vitamin D

1 mcg


125 mg


3 mg


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