Low-Fat Turkey Tetrazzini

Serves: 6-8


1/4 cup Manischewitz® Falafel Mix
1/3 cup Manischewitz® Matzo Meal
1/4 cup crushed corn tortilla chips
1 (12 ounce) package Manischewitz® Fine or medium Egg Noodles, cooked
2 tablespoons canola oil
1 large onion, diced
1 teaspoon Kosher Salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons dried oregano
1 pound ground turkey (or 2 cups shredded turkey)
1 cup quartered cherry tomatoes
2 cups roughly chopped, frozen broccoli florets
3 tablespoons honey mustard
1 (14 ounce) can Manischewitz® Turkey Broth
3 tablespoons flour


Pre-heat oven to 375 degrees F.
Grease a 9-by-13-inch baking pan.
For topping: In a small bowl mix together the falafel mix, matzo meal and tortilla chips. Set aside.

Cook the noodles according to package. Drain and set aside. In a large skillet, heat the oil over medium-high heat. Add the diced onions and sauté until they begin to soften, about 3 minutes. Add the salt, pepper, garlic and oregano and stir to evenly coat the onions. Continue to sauté for 45 seconds then add the ground turkey. Using the end of a wooden spoon, break the turkey into small pieces as you continue sauté for about 8 minutes. 
Add the quartered tomatoes and the broccoli. Cook for 3 minutes. Once the vegetables have started to soften, add the honey mustard and turkey broth to the pan. Mix well. Add the flour and stir until it dissolves and the liquid starts to thicken. Bring the liquid to a slow simmer and then remove from heat.
In a large bowl or pot, combine the cooked noodles and the contents of the frying pan. Toss well to combine.
Transfer the noodle mixture to the prepared baking dish. Generously sprinkle with the remaining reserved falafel tortilla topping. Bake until the top is golden-brown and the sauce is bubbling, 35-40 minutes.

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