Turkey Tetrazzini

Course Main Course

Cuisine American, Italian Inspired

Keyword easy-turkey-tetrazzini, turkey-tetrazzini-recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 622kcal

Ingredients

1 lb linquine snapped in half, cooked to al dente
8 oz sliced baby portabella or cremini mushrooms
1 medium onion diced
1-2 Tbsp olive oil
3 medium cloves garlic minced
1/2 cup unsalted butter, plus 2 Tbsp divided use
1/3 cup all purpose flour
1 tsp salt
1 tsp black pepper
1 tsp dried Italian seasoning or herbes de provence
3 1/2 cups half and half
2 cups chicken stock (or strained turkey drippings)
1 cup grated Parmesan cheese divided use
1 Tbsp fresh thyme
3 cups chopped turkey
2 cups shredded white cheddar or Gruyere cheese divided use
1 cup frozen petite peas
2/3 cup panko breadcrumbs
chopped Italian parsley for garnishing

Instructions

Preheat the oven to 350°F. Spritz a 13 x 9 inch baking dish with cooking spray. Set aside.
Cook the linguine in salted water per the package directions until al dente. Drain well.
On the stove top in a large pot, cook diced onion and mushrooms in 2 Tbsp olive oil over medium high heat. Cook for 5-7 minutes or until the onions have softened and mushrooms have released liquid and beginning to brown. Cook stirring periodically until liquid has evaporated. (Using a large pot doubles as the mixing bowl.)
Add the minced garlic cooking for 1 minute longer. Remove from pot to a platter. Set aside.
Reduce heat to medium. Add 1/2 cup butter to the pot. Whisk in flour until absorbed.
Begin to whisk in half and half and chicken stock. To the sauce add salt, black pepper and Italian seasoning. Continue to cook, stirring continuously over medium heat until the sauce comes to a boil. Lower the heat and simmer gently bubbling for 3-5 minutes.
Remove from the heat and add 1 cup shredded white cheddar or Gruyere cheese 3/4 cup grated Parmesan cheese and fresh thyme. Mix until combined.
To the pot add linguine, cooked mushrooms and onions, chopped turkey and peas. Mix to fully combine, then pour evenly into prepared dish. Top with reserved 1 cup shredded cheese.
Melt reserved 2 Tbsp butter in the microwave in a small bowl. To the bowl add panko and 1/4 cup Parmesan cheese. Sprinkle evenly over cheese on top.
Bake for 30-40 minutes or until bubbly around the edge and breadcrumbs are golden.
Serve immediately garnished with chopped parsley.

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