Turkey Tetrazzini with Orzo and Asparagus

2 01 2014

We’re coming down to the last of our holiday leftovers…it’s hard to believe we still have turkey after using it in several other meals, like soup. But I refuse to let it go to waste! Enter tetrazzini, the classic go-to for using up extra turkey. I didn’t have some of the usual suspects that go into a tetrazzini though, like peas or milk or cream (coincidentally making this a healthier version). So I rolled with what I had in the house, which is the beauty of casseroles! I don’t get tied down by a recipe, or force myself to go to the grocery store when I don’t have too. I just substitute. For instance, peas are a green veggie…so is asparagus. You get the gist 🙂

Turkey Tetrazzini with Orzo and Asparagus

Turkey Tetrazzini with Orzo and Asparagus

The following serves 4 with a side salad (compliments of This Girl’s Gotta Eat):

  • 1 cup dry whole wheat orzo
  • Olive oil
  • Half an onion, chopped
  • Couple cloves of garlic, minced
  • 8 oz baby bella mushrooms, sliced
  • 1 Tbsp fresh thyme, chopped
  • 1/4 cup dry white wine
  • 3 Tbsp whole wheat flour
  • 3 cups reduced-fat, low-sodium chicken stock
  • 1 cup grated parmesan
  • 3 cups cooked turkey, chopped
  • 1 cup asparagus, chopped
  • Seasoned breadcrumbs

Preheat oven to 400.

Cook the orzo according to package directions and drain.

While the orzo cooks, heat a little olive oil in a large skillet and cook onion for a few minutes until soft. Add the garlic, mushrooms and thyme and cook until the mushrooms have started to brown, about 5 minutes. Season with salt to taste, then deglaze the pan with wine and cook another minute until the wine reduces by half. Add the flour and stir to combine. Next whisk in the chicken stock. Add a little grated nutmeg and bring to a simmer. Whisk in 1/2 cup of the parmesan cheese and continue stirring until sauce is thick. Remove from heat.

To the skillet with the sauce, add the chopped turkey, cooked orzo and chopped asparagus. Mix to combine and transfer to a 9 x 13 casserole dish coated lightly with non-stick spray.

Toss the breadcrumbs and rest of the cheese with a little olive oil, add to the top of the casserole.  Bake the casserole for 30-40 minutes, until bubbly and golden on top. Rest for 5 minutes before serving.

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