6 years ago

This is a wonderful recipe for Homemade Turkey or Chicken Tetrazzini. Click "Show More" for recipe!

Turkey Tetrazzini Recipe

Ingredients

1 lb of Cooked Turkey, chopped or shredded
1 lb of Uncooked Linguine or Spaghetti
1 Onion chopped
1 lb of Baby Bella Mushrooms sliced
4 Cloves of Garlic minced
1 Tbsp of Italian Seasoning
8 Tbsp of Unsalted Butter (divided)
1/2 cup of Pinot Noir (Red) or a White Wine
1/3 cup of All Purpose Flour
32 oz of Chicken Stock
1 Cups of Whole Milk
1/2 cup of Heavy Cream
1 cup of Cream Cheese, softened at room temperature
1.5 cup of Freshly Grated Parmesan Cheese
3/4 cup of Frozen Peas
1.5 cup of Shredded White Cheddar
1/2 cup blend of Shredded Parmesan, Romano, Asiago cheeses
Salt and Pepper to taste

For the Topping:
1/4 cup of Grated Parmesan cheese
1/2 cup of Italian Panko Bread Crumbs
2 Tbsp of Butter

Preparation

1) Preheat the oven to 375 degrees, grease a large casserole dish with a little butter or cooking spray and set aside.

2) Fill a large pot with water, add a generous pinch of salt and bring to a boil. Add the linguine and cook it 2 minutes less than the package instructions indicate. Drain well and rinse under cold water to stop it from cooking further.

3) In a large dutch oven, add 4 Tbsp of butter and allow it to melt over medium high heat, add the mushrooms and onions, season them with some salt and pepper, Italian seasoning, and saute until onions are transluscent, about 6 to 8 minutes. Add the garlic and cook for 1 more minute, deglaze the pan with the wine and allow the wine to reduce by half.

4) Add the flour, making sure to stir it in well and cook for about 2 minutes. Add the stock, milk and cream and simmer for about 8 to 10 minutes or until the mixture has thickened a bit .

5) Stir in the cream cheese, adjust the salt and pepper to taste. Stir in the parmesan and cheddar. Set aside and let cool 5 minutes.

6) Add the cooked linguine, shredded turkey, and thawed peas. Give everything a good stir. Pour mixture in the prepared casserole dish. Sprinkle over the panko bread crumbs and Parmesan and dot the remaining butter evenly over the top.

7) Bake for about 20-25 minutes or until the top is bubbly and golden brown.

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