Turkey Tetrazzini with Squash "Fideos"

With Crispy Shallot Topping

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

We can’t decide the best part about this dish – could it be the one-panness of it all? That it's low-cal AND low-carb? Or the fact that we make a sauce out of cream cheese, Parmesan, sherry, and mushrooms? Or maybe it’s the "fideos” – noodles made from carrots, zucchini, and squash? In fact, it very well could be the smallest part: fried, crispy shallots. Whatever your favorite part, we guarantee there’s a lot to love about this dish!

In Your Box (serves 2)

  • 1 Yellow Squash
  • 1 Zucchini
  • 4 oz. Button Mushrooms
  • 1 Shallot
  • 14 oz. Ground Turkey
  • 1 fl. oz. Sherry
  • 1 tsp. Gluten Free Minor's Chicken Base
  • Info
    3 oz. Cream Cheese
  • Info
    1 oz. Grated Parmesan Cheese
  • 5 oz. Frozen Peas
  • 5½ oz. Matchstick Carrots
  • Nutrition (per serving)

  • Calories
    384
  • Carbohydrates
    31g
  • Fat
    33g
  • Protein
    55g
  • Sodium
    1248mg
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Cut ends from yellow squash and zucchini. Use a peeler to cut long, flat ribbons from squash and zucchini. Stack ribbons and make thin, lengthwise cuts to form "noodles." (Perfection isn't important here - just make sure they're all roughly the same size.) Slice mushrooms into ¼" slices. Peel shallot, halve, and slice into very thin strips.

  • Step 2 - Make the Crispy Shallots
    2

    Make the Crispy Shallots

    Line a plate with a paper towel. In a medium pan over medium heat, add 2 Tbsp. olive oil and sliced shallots. Bring oil to a very low simmer, stirring shallots often. Continue cooking about 7-8 minutes, or until shallots take on a deep brown color. Shallot slices may color at different rates, so remove slices as they are ready (deep brown but not black) to the towel-lined plate while others catch up. Once all shallots have been removed to plate, sprinkle with a pinch of salt. Drain all but 1 tsp. of delicious, shallot-infused oil and return pan to medium heat, reserving excess oil.

  • Step 3 - Cook the Ground Turkey
    3

    Cook the Ground Turkey

    Add ground turkey to pan and break up into small pieces. Cook 5-6 minutes until browned and no pink remains and a minimum internal temperature of 165 degrees has been reached. Remove turkey to a plate and return pan to heat without cleaning. The flavorful bits of food stuck to the pan, call the fond, will be released and incorporated into the mushroom sauce in the next step.

  • Step 4 - Cook Mushrooms and Make Pan Sauce
    4

    Cook Mushrooms and Make Pan Sauce

    Add 2 tsp. reserved shallot-infused olive oil to the same pan over medium-high heat. Add sliced mushrooms and let brown 2 minutes. Add sherry and reduce 1 minute until mostly evaporated. Add chicken base, ½ cup water, and cream cheese to pan and stir until cream cheese is incorporated and chicken base has dissolved. Add grated Parmesan and cook about 3 more minutes, stirring often.

  • Step 5 - Finish Tetrazzini
    5

    Finish Tetrazzini

    Add ground turkey, peas, carrots, and vegetable "noodles" to pan. Stir gently to combine and cook 3 minutes until vegetables have softened. Taste, and if desired, season with a pinch of salt and pepper. (The chicken base and Parmesan may contain enough salt for your palate.)

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Add a serving of turkey tetrazzini, including sauce, to a shallow bowl. Top with crispy shallots and serve.