Turkey Tetrazzini
Turn your leftover turkey into this fabulous turkey tetrazzini. This pasta dish is a classic for good reason, it is a delicious way to turn that extra turkey into a whole new meal.
Servings: 6 Servings
Ingredients
- 1 pound linguine
- 6 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 8 ounces sliced mushrooms
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups leftover roast turkey
- 1½ cups shredded parmesan cheese
- 1 cup frozen peas
- ½ cup bread crumbs
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 350℉.
- Boil your linguine according to box directions, drain and set aside.
- Melt the butter in a large oven safe skillet or sauté pan over medium heat. Add the onions and garlic, cooking until the onions are translucent.
- Add the mushrooms and cook until they start to soften a bit.
- Sprinkle the flour over the mixture. Stir and cook for a minute or two.
- Stir in the chicken stock and bring up to a bubble.
- Mix in the heavy cream.
- Add the turkey, shredded parmesan cheese, peas, and cooked pasta.
- Stir to combine.
- Sprinkle the top with the breadcrumbs and grated parmesan cheese.
- Bake for 20-25 minutes until golden brown and bubbly.
Nutrition
Serving: 1serving | Calories: 886kcal | Carbohydrates: 80g | Protein: 53g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 1038mg | Potassium: 892mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1430IU | Vitamin C: 12mg | Calcium: 392mg | Iron: 3mg
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