Harvest Fresh Kohlrabi Noodle Turkey Tetrazzini with Cauliflower Rice

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)


Prep. Time 30 mins

Cooking Time


    1 container Harvest Fresh Kohlrabi noodles

    1 container Harvest Fresh Riced Cauliflower

    4 Tbsp Olive oil, divided

    1 Cup Chopped Yellow Onion

    1 package white mushrooms, sliced

    2 Tbsp all-purpose flour

    1/4th cup white wine

    1 1/4th cups unsalted chicken stock, divided

    1 Cup whole milk

    1 Tbsp chopped fresh thyme

    1/2 tsp. kosher salt

    1/2 tsp. freshly ground black pepper

    3/4th cup Parmesan

    12 ounces skinless, boneless roast turkey (breast preferred) cut into 1/2″ cubes

    3/4th cup whole wheat panko

    Preheat oven to 375 degrees Fahrenheit
    Heat 2 Tbsp olive oil in a large saucepan over medium heat. Add onion and cook about 5 minutes or until softened. Add mushrooms and cook another 5-10 mins until golden brown and most of the liquid evaporates.
    Sprinkle flour over vegetables and cook 1 minute, stirring constantly. Mix in wine and chicken stock, stir well.
    Increase heat to medium - high and cook for 2 minutes. Stir until smooth.
    Add milk and bring to a boil. Cook another 4-5 minutes until sauce is thickened, but be sure to stir constantly to prevent burning!
    Stir in 2 tsp.thyme, salt, pepper and 1/2 cup Parmesan cheese. Remove from heat
    Meanwhile, place cauliflower rice into a microwaveable safe bowl and microwave for 5 minutes until softened. Add 1/4th cup chicken stock and blend until smooth. Add to pan with sauce and combine.
    In a small ramekin or buttered cassarole dish, place the Kohlrabi noodles and spread evenly. Top with the Chopped turkey and pour the Sauce Mixture to coat.
    In a small skillet, combine remaining 2 Tbsp oil, panko, and 1 tsp thyme. Cook over medium heat 2 minutes or until lightly toasted. Stir in remaining 1/4th cup cheese and sprinkle over pasta mixture.
    Bake at 375 for 20 minutes or until browned and bubbly!