Go Back
–+ servings

Leftover Turkey Tetrazzini

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course, Nut Free
Cuisine American
Servings 8
Calories 391.1

Equipment

Veggie Spiralizer

Ingredients
  

  • 2 packages Miracle Noodles Eggwhite Noodles or zucchini "noodles"
  • 3 cups diced leftover turkey
  • 3 cups shredded cabbage
  • 1 large egg beaten
  • 8 ounces cream cheese
  • 1/2 cup chicken broth
  • 1 teaspoon poultry seasoning
  • 2 cups Cheddar cheese freshly grated
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fresh ground pepper

OPTIONAL ADDITIONS:

  • mushrooms, peppers, onions, leeks

Instructions
 

  • Preheat oven to 400 F. Grease a 9×13″ casserole dish. Rinse Miracle Noodles under running water for a few minutes then pat them totally dry. OR Peel and cut zucchini into noodles using a Veggie Spiralizer. Set aside.
  • In a large saucepan heat cream cheese, broth and egg on low. Add 1 1/2 cups Cheddar cheese, Parmesan cheese, poultry seasoning, garlic powder & pepper and stir until melted. Do not boil. Stir in frozen cabbage and turkey. Remove from heat.
  • Meanwhile (if adding), melt butter or coconut oil in a large saucepan over medium heat. Add mushrooms, leeks and bell pepper and saute until tender. Then add to turkey mixture.
  • Place noodles in the casserole dish. Sprinkle with garlic powder and pepper. Pour turkey mixture evenly over noodles and cover with aluminum foil.
  • Bake for 35 minutes or until hot and bubbly. Remove foil the last 10 minutes and sprinkle with remaining 1/2 cup Cheddar cheese. Bake 10 more minutes. Remove from heat and let sit for 10 minutes before serving.

Nutrition

Calories: 391.1 | Fat: 26.1g | Protein: 31.1g | Carbohydrates: 3.6g | Fiber: 0.8g | P:E Ratio: 1.1