Low Carb Turkey Tetrazzini | Large Family Holiday Leftover Meal Ideas
When you have leftover turkey to use this Thanksgiving, make sure you give this Low Carb Turkey Tetrazzini a try!
Ingredients
- 4 12 ounce bags zucchini noodles, thawed and well-drained
- 4 tablespoons butter
- 1 onion diced
- 2 8 ounce package baby bella mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 clove garlic minced
- 6 cups cooked turkey cut into bite-size pieces
- 3 cups heavy cream
- 2 cup shredded mozzarella cheese divided
Instructions
- Preheat the oven to 400 degrees. Prepare two 9 x 13 casserole dish with nonstick cooking spray.
- In a large skillet over medium heat, melt the butter. Add the onion, mushrooms, salt, pepper, and garlic to the saucepan. Cook until the onions are softened, stirring often. Then, add the turkey to the skillet and heat through.
- Add the heavy cream to the saucepan, stirring to combine. Bring the sauce to a boil.
- Reduce the heat and simmer for an additional two minutes before stirring in ¾ cup of the cheese. Remove from heat.
- Toss the sauce together with the zucchini noodles and place in the prepared casserole dish. Top with the remaining cheese and bake for 40 minutes.