Meal Kit
Turkey Tetrazzini with Squash "Fideos"
With Crispy Shallot Topping
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
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)
- 14 oz. Ground Turkey
- 1 Yellow Squash
- 1 Zucchini
- 5½ oz. Matchstick Carrots
- 5 oz. Frozen Peas
- 4 oz. Button Mushrooms
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3 oz. Cream Cheese
- 1 Shallot
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1 oz. Grated Parmesan Cheese
- 1 fl. oz. Sherry
- 1 tsp. Gluten Free Minor's Chicken Base
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 9OzM9Mq5
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Calories380
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Carbohydrates36g
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Net Carbs27g
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Fat20g
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Protein16g
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Sodium630mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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 1/4" slices. Peel shallot, halve, and slice into very thin strips.
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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.
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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.
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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, 1/2 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.
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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.)
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6 Plate the Dish
Add a serving of turkey tetrazzini, including sauce, to a shallow bowl. Top with crispy shallots and serve.
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