Tasty Turkey Tetrazzini with Whole-Wheat Egg Noodles

Tasty Turkey Tetrazzini with Whole-Wheat Egg Noodles: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

Olive oil cooking spray

8 ounces (225 g) whole-wheat egg noodles

2 teaspoons (9 g) butter

2 teaspoons (10 ml) olive oil

1 small yellow or white onion, chopped

8 ounces (225 g) sliced fresh mushrooms (wild mushrooms work well, if available)

2 cloves garlic, minced

2 tablespoons (28 ml) dry white wine

1/4 teaspoon tarragon

2 cups (475 ml) low-sodium chicken broth

3 tablespoons (27 g) powdered arrowroot (or cornstarch)

1 can (12 ounces, or 355 ml) evaporated skim milk

1/2 teaspoon each salt and fresh-ground black pepper

1/2 teaspoon paprika (smoked or sweet)

3 cups (420 g) diced or shredded cooked turkey breast (or chicken)

2 tablespoons (14 g) toasted wheat germ

3 tablespoons (15 g) shredded Parmesan cheese

Cooking Instructions:

Preheat the oven to 350°F (180°C, or gas mark 4). Spray a medium casserole dish lightly with olive oil and set aside.

Cook the noodles until al dente according to package directions.

In a large skillet, heat the butter and oil over medium heat. Add the onion and cook for 3 minutes. Add

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the mushrooms and cook until their juices have evaporated. Add the garlic and cook for 30 seconds. Add the wine and tarragon and cook until the wine is nearly evaporated.

Pour the broth into a medium bowl and whisk in the arrowroot until dissolved. Pour the broth mixture over the onion and mushrooms and bring to a boil. Simmer for about 2 minutes, or until thickened. Reduce the heat to low, stir in the milk, salt, pepper, and paprika, and cook for about 3 minutes.

In a large bowl, combine the hot mixture, turkey, and noodles and mix gently until well combined. Pour the mixture into the prepared baking dish and cover with aluminum foil.

Bake for 20 minutes. Remove the foil and top with the wheat germ and Parmesan. Bake for 5 to 10 minutes more, until hot throughout.