Turkey Tetrazzini
Servings: 4 Servings
A creamy, cheesy, and comforting pasta bake made with leftover turkey—perfect for an easy and delicious meal!
Print Recipe
Ingredients
- 1 lb linguine
- 6 tbsp butter
- 2 cloves garlic minced
- 1 small onion diced
- 8 oz sliced mushrooms
- 1/4 cup flour
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups leftover roast turkey shredded
- 1 1/2 cups shredded parmesan cheese
- 1 cup frozen peas
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan cheese
Instructions
- Fill a large pot with water, add salt, and bring to a boil
- Preheat the oven to 350°F (175°C)
- Cook the linguine according to the package directions, then drain and set aside
- Melt the butter in a large skillet over medium heat
- Add the diced onion and garlic and cook for 2 minutes
- Whisk in the flour until combined
- add the chicken broth and whisk until smooth
- Whisk in the heavy cream until smooth
- Stir in the mushrooms, turkey, shredded parmesan cheese, and peas, then turn off the heat
- Add the drained linguine to the skillet and stir until well coated in the sauce
- Sprinkle the top with breadcrumbs and grated parmesan cheese
- Bake for 20-25 minutes until golden brown and bubbly
- Remove from the oven and let cool slightly before serving
