Turkey Tetrazzini

Turkey Tetrazzini was always my favorite thing my mom made with leftovers after Thanksgiving.  It's got a great, creamy sauce, but isn't too heavy.  And, who doesn't love a crispy Parmesan crust on top!?  When I became a veggie, it was one of the dishes that I really missed, so now when I make this for Jason, I make one for me with just mushrooms.

Turkey Tetrazzini

6 servings

Ingredients:

1/4 cup unsalted butter

1/4 cup flour

1/2 tsp salt

1/2 tsp pepper

1 tbsp (2-3 cloves) garlic, minced

1 cup low fat milk

1 cup low sodium chicken or vegetable broth

2 cups cooked turkey, chopped

3 oz (4 medium) mushrooms, diced

8 oz whole wheat pasta, cooked and drained

Directions:

1.  Preheat oven to 350.  Melt butter in a large pot over medium-high heat.  Add in flour, salt, pepper and garlic and whisk until no lumps remain.  Pour in broth and milk and let cook until it begins to bubble and thicken, whisking occasionally.

2.  Once sauce has thickened, add in mushrooms, turkey and pasta.  Mix well ensuring everything is coated in the sauce.

3.  Pour tetrazzini into a 2 quart baking dish and top with Parmesan.  Bake until bubbly, 20-30 minutes.  Place dish under the broiler for 1-2 minutes to brown the top.  Let cool for 10 minutes, serve and enjoy!

Herbed Turkey Breast

Another quick crock pot meal.  I spent the day shopping with my BFF (tough life, I know), so I wanted dinner to be ready when Jason got home from work.  I marinated the turkey and prepped some of the veggies last night before bed, so this morning I just had to cut the potatoes and throw everything in the crock pot.  Easy peasy!

Herbed Turkey Breast
Serves 6-8

Ingredients:
2 tbsp herb olive oil (I love Wegmans Basting oil) or regular olive oil
1/2 cup veggie, beef, turkey or chicken stock, divided
1 tbsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
2 garlic cloves, minced
Salt and pepper
1 3lb boneless turkey breast, thawed
1 lb baby potatoes, quartered
1 large onion, chopped
4 celery stalks, chopped
8 oz baby carrots

Directions:
1.  In a small bowl combine the olive oil, 1/4 cup stock, rosemary, thyme, sage, garlic, salt and pepper.  Place the turkey breast in a large ziploc bag and pour the marinade over the turkey.  Place the bag in a large bowl and refrigerate for at least 8 hours or overnight.

2.  Remove the turkey breast from the bag and place in a 4-6 quart crock pot skin side down.  Add the potatoes, onion, celery, carrots and additional salt and pepper.  Pour in 1/4 cup of stock.  Cook on low for 7-8 hours.  Remove netting from turkey breast and serve.  Enjoy!