Name: Skillet Turkey Tetrazzini
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 pound lean ground turkey; 1 small onion, diced; 16 ounce bag of frozen vegetables; 2 teaspoon chicken bouillon powder; 1 1/2 tablespoon cornstarch; 1 cup plus 2 tablespoons water; 2 cup milk; 1/3 cup Parmesan cheese; 2 ounce American cheese; 8 ounce elbow macaroni; Salt and pepper, to taste

Skillet Turkey Tetrazzini

By: Anne Colagioia

Instead of making Hamburger Helper, whip up this quick and easy Skillet Turkey Tetrazzini recipe from Anne Colagioia. This easy tetrazzini features loads of vegetables, making it one of the yummiest dinner recipes for kids.

Notes

Be sure to use gluten free pasta and bouillon if you’re following a gluten free diet. You can easily substitute the classic veggie mix with any frozen veggies of your choice. If you decide to omit the veggies entirely, use 1 pound of pasta instead of 8 ounces.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this turkey tetrazzini recipe, check out this food video tutorial:

Preparation Time5 min

Cooking Time20 min

Cooking MethodSkillet

Ingredients

1 pound lean ground turkey
1 small onion, diced
16 ounces bag of frozen vegetables
2 teaspoons chicken bouillon powder
1 1/2 tablespoon cornstarch
1 cup plus 2 tablespoons water
2 cups milk
1/3 cup Parmesan cheese
2 ounces American cheese
8 ounces elbow macaroni
Salt and pepper, to taste

Instructions

Fill a saucepan with salted water and put it on the heat to boil so that it’s ready to cook the pasta when you are.
In a large skillet over a medium heat, crumble and sauté the ground turkey with some salt and pepper until it is lightly browned. Then, add the diced onion and sauté for 3 minutes. You may need to add little oil with the onion if your turkey is very lean.
Add the bag of frozen veggies and sauté for 5 minutes. Then, make the cornstarch / bouillon slurry by mixing the cornstarch, bouillon powder and 2 tablespoons of water together until smooth and set aside.
Drop the elbows into the boiling pot filled with water.
Add the milk and 1 cup of water to the pan with the turkey and veggies and bring the liquid up to a boil, lower the heat, stir in the cornstarch slurry and simmer for 2 minutes. Stir in the grated cheese then the American cheese until blended and turn off the heat.
When the elbows are done, drain them and add them to the pan with the turkey and veggies. Stir until everything is well combined and let it stand for 5 minutes. Stir it again right before serving.