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Turkey Tetrazzini with Butternut Squash Sauce
The Washington Post Wine Club Turkey Tetrazzini with Butternut Squash Sauce

Turkey Tetrazzini with Butternut Squash Sauce

Type
Poultry
Category
Healthy
This is a lightened-up, guilt-free version of traditional turkey tetrazzini that calls for cooked, white-meat turkey and lots of vegetables including mushrooms, peas, onion and butternut squash.
Wine Pairing
Wine Pairing
Ingredients:
Kosher salt
5 ounces dried brown-rice spaghetti or whole-wheat spaghetti
5 tablespoons extra-virgin olive oil
1/2 cup diced sweet onion
6 white button mushrooms, cleaned, stemmed and sliced (a scant 1 cup)
1/2 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 or 2 cloves garlic, coarsely chopped
1 medium shallot, coarsely chopped
1 cup cooked butternut squash pieces
1/4 cup plain unsweetened almond milk (may substitute other dairy milk substitute)
1/4 cup dry white wine (may substitute sherry)
1/4 cup no-salt-added chicken broth
1 cup frozen peas
2 cups cooked, cubed white-meat turkey
1 cup diced red bell pepper (optional)
1/4 cup freshly grated Parmigiano-Reggiano cheese (optional)
Directions:
Preheat the oven to 350 degrees. Grease a medium casserole dish (11-cup volume) with cooking oil spray.

Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of kosher salt and the pasta; cook al dente according to the package directions. Drain.

Meanwhile, heat 1 tablespoon of the oil in a large saute pan over medium heat. Once the oil shimmers, add the onion, mushrooms, half of the sea salt and half of the black pepper, stirring to coat. Cook for 10 minutes, stirring occasionally; the onion should be translucent and the mushrooms should have released their juices. Remove from the heat.

Combine the garlic (to taste), shallot, squash, almond milk, wine, broth and the remaining sea salt and black pepper in a food processor. Pulse until well incorporated. With the motor running, gradually add the remaining 1/4 cup of oil to form a smooth, emulsified sauce.

Transfer the sauce to the saute pan with the onion-mushroom mixture; add the cooked pasta, peas, turkey and red bell pepper, if using, stirring to incorporate and coat evenly. Spoon into the casserole; sprinkle the cheese on top, if using.

Bake for 30 to 35 minutes, until lightly browned.

Serve right away.

From Elaine Gordon, a master of public health professional and a master certified health education specialist, is creator of the healthy recipe site EatingbyElaine.com. Tested by Kendra Nichols.

©2016 The Washington Post and ©2016 Global Wine Company, Inc, San Rafael, CA. The Washington Post, where local law allows, has chosen Global Wine Company and its panel of experts to select the wines and operate the clubs on our behalf. In other jurisdictions, premium local retailers have been selected to provide such services.The Washington Post Wine Club is operated independently of The Washington Post’s newsroom. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages. The cost of all items in an offer is included in the advertised price. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states’ laws applicable to it. Global Wine Co Logo All credit card payments will be facilitated by Global Wine Company, Inc., located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903. Due to state laws, wine can be purchased only by adults 21 years and older. See shipping policy for states served.