For our healthy take on turkey Tetrazzini, we use low-fat milk and skip the five tablespoons of butter that's often in the sherry-Parmesan sauce. As a result, we slash calories and fat in half, and reduce saturated fat by a whopping 80 percent. Even better, we transformed the dish into a fuss-free sauté that's quick enough to prepare even after a busy day.

EatingWell Test Kitchen

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey and cook until lightly golden, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm.

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  • Heat the remaining 1 tablespoon oil in the pan. Add mushrooms and cook, stirring often, until browned, 4 to 6 minutes. Sprinkle with flour; stir to coat. Stir in broth and sherry; bring to a simmer. Continue simmering, stirring constantly, until the mixture is slightly reduced, 1 to 2 minutes. Add milk, peas and peppers; return to a simmer, stirring often. Cook until thick and slightly reduced, about 2 minutes. Stir in Parmesan and pepper. Return the turkey and any accumulated juices to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes.

Tips

Tip: Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition Facts

336 calories; protein 36.1g 72% DV; carbohydrates 17.4g 6% DV; exchange other carbs 1; dietary fiber 1.8g 7% DV; sugars 5.4g; fat 11.2g 17% DV; saturated fat 2.8g 14% DV; cholesterol 78.3mg 26% DV; vitamin a iu 1064.5IU 21% DV; vitamin c 7mg 12% DV; folate 36.2mcg 9% DV; calcium 164.8mg 17% DV; iron 1.7mg 9% DV; magnesium 52.3mg 19% DV; potassium 600.7mg 17% DV; sodium 536.2mg 21% DV; thiamin 0.2mg 16% DV.