Description
This Turkey Tetrazzini with Mushrooms recipe is the ultimate solution for savoring that leftover turkey. Succulent turkey chunks, the earthy goodness of mushrooms, and perfectly cooked pasta unite harmoniously beneath a velvety, indulgent sauce, crowned with a generous layer of melted cheese. As it bakes to a golden, bubbling perfection, it transforms into a dish so hearty it can easily appease a hungry crowd and so tantalizing that it rekindles your enthusiasm for leftovers like never before.
Ingredients
1 T. olive oil
3 T. butter
1 onion, diced
2 garlic cloves, minced
8 oz. mushrooms, chopped
1 medium red pepper, diced
1 T. chopped fresh sage
Sea salt and black pepper to taste
2-1/2 c. chicken stock
½ c. dry white wine
1 ½ c. whole milk
½ c. heavy cream
12 oz. dry linguine
1 c. frozen peas
2 c. cooked turkey, cubed
½ c. parmesan cheese, freshly grated
3 T. sour cream
½ c. fresh parsley, chopped
Instructions
-
Add butter and olive oil to a large pot with a lid. Heat over medium heat.
-
When butter has melted, add onion, garlic, mushrooms, red pepper, and sage. Season generously with salt and black pepper to taste. Cook 5-6 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
-
Add chicken stock, wine, milk, and cream. Increase heat to medium-high. Bring to a steady boil.
-
Add linguine, and frozen peas. Season with salt and pepper to taste. Stir to cover the linguine with the liquid. Reduce heat to medium-low and cover with a lid, leaving lid slightly offset so it does not boil over. Cook, stirring occasionally, until the linguine is cooked and has absorbed most of the liquid.
-
Stir in turkey, parmesan cheese, sour cream, and parsley. Taste and adjust the seasoning, if necessary.
-
Remove from heat and let sit 5-10 minutes. Sauce will thicken upon standing. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes