From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
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.
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound turkey breast cutlets, 1/4 inch thick
- 2 1/2 cups sliced mushrooms, (about 8 ounces)
- 3 tablespoons all-purpose flour
- 1 cup reduced-sodium chicken broth
- 1/4 cup dry sherry, (see Tip)
- 1 cup low-fat milk
- 2/3 cup frozen peas, thawed
- 1/2 cup chopped jarred roasted red peppers
- 1/4 cup shredded Parmesan cheese
- Freshly ground pepper, to taste
- 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.
- 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 & Notes
- 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.
Per serving: 330 calories; 10 g fat (2 g sat, 6 g mono); 54 mg cholesterol; 18 g carbohydrates; 38 g protein; 2 g fiber; 452 mg sodium; 234 mg potassium.
Nutrition Bonus: Vitamin A (20% daily value), Calcium (17% dv), Iron (15% dv).
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1 vegetable, 4 lean meat, 1 fat
More From EatingWell
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, poultry
- Ease of Preparation
- Total Time
- 45 minutes or less