Cheesy Turkey Tetrazzini
This cheesy turkey tetrazzini recipe is the perfect way to use up leftover Thanksgiving turkey. It's made with a creamy parmesan mushroom sauce and perfect for serving a crowd.
Prep 20 minutes
Cook 45 minutes
Total 1 hour 5 minutes
Fat 35
Carbs 56
Protein 43
Yield 8
Ingredients
- 1 lb. uncooked linguine
- 2 tablespoons avocado oil
- 8 oz. white mushrooms sliced
- ½ medium yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon Italian seasoning
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 8 oz. cream cheese softened
- 1 tablespoon sherry vinegar
- 1 cup heavy cream
- 5 oz. grated parmesan divided
- 1.5 lbs. cooked turkey breast chopped into small pieces (~3 cups)
- 10 oz. frozen peas
- 4 oz. shredded mozzarella cheese ~1 cup
Instructions
- Preheat the oven to 350℉ and spray a 9x13-inch casserole dish. Set aside.
- Bring a large pot of salted water to boil. Cook the linguine noodles to al dente, for about 9 minutes. Strain and set aside.
- Heat the avocado oil in a large skillet over medium/high heat. Add the mushrooms and onions and cook until the onions are translucent and the mushrooms have cooked down to about half the size. About 5 minutes.
- Add the garlic to the onions and mushrooms and cook for another minute.
- Next, mix in the salt, pepper, and Italian seasoning to the veggie mixture.
- Add the butter and flour to the skillet. Let the butter melt and the flour coat all of the veggies. It should look like a thick paste is coating all of the veggies. Cook for one minute.
- Whisk in the chicken broth making sure to scrape up the sides to mix in all of the flour and butter paste. Add the cream cheese to the skillet. Using a spatula, break it up into large chunks to help it melt into the sauce.
- Next, add the sherry vinegar, heavy cream, and 1 cup of parmesan cheese to the skillet. Stir to combine. Add the chopped-up turkey to the skillet and cook for 5 minutes.
- Remove the skillet from the heat and add the frozen peas and the cooked noodles. Mix to combine.
- Then, transfer the pasta to the casserole dish. Top the noodles with the remaining parmesan cheese and mozzarella. Bake for 30 minutes.
- Allow the tetrazzini to sit for 5 minutes before serving.
Tips & Notes
- Spaghetti or fettuccine noodles could be subbed for the linguini noodles.
- We used the traditional vegetables in this recipe, broccoli or cauliflower could be used in place of the peas. Those should be added in step 3 to ensure they have enough time to cook.
Nutrition Facts
Calories: 713kcal | Carbohydrates: 56g | Protein: 43g | Fat: 35g | Fiber: 5g | Sugar: 7g