Turkey Tetrazzini
My turkey tetrazzini is super creamy, rich, and just about the most delicious thing you can make with leftover turkey!
Servings 10 servings
Calories
Ingredients
- 8 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 3 cups cooked turkey, cut into cubes
- 2 3/4 teaspoons salt, divided
- 1 1/4 teaspoons black pepper, divided
- 1 pound white mushrooms, sliced
- 1 large yellow onion, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1/2 cup white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, at room temperature
- 1 cup heavy cream, at room temperature
- 1 cup turkey or chicken broth
- 1/8 teaspoon nutmeg
- 1 (8-ounce) block cream cheese, cut into cubes and at room temperature
- 16 ounces linguine
- 3/4 cup frozen petite peas, at room temperature
- 1/4 cup fresh parsley finely chopped
- 2 cups mozzarella cheese shredded
- 1/2 cup panko breadcrumbs
- 2-3 tablespoons parsley chopped
Instructions
- Preheat oven to 400°F (204°C). Butter a 13x9x3-inch baking dish with 1 tablespoon of the butter; set aside.
- In an 8-quart stockpot, add 1 tablespoon of butter and 1 tablespoon of olive oil. Stir in mushrooms (1 pound) and cook over medium-high heat until the mushrooms are golden brown and the liquid has evaporated.
- Stir in the onion (1), garlic (1 tablespoon), and thyme (1 tablespoon) and continue to cook until the onions are translucent about 6-8 minutes. Stir in wine (1/2 cup) and cook until it evaporates about 2 minutes. Transfer the mushroom mixture to the bowl.
- Add 3 more tablespoons of the remaining butter to the same stockpot with the heat on medium-low. Sprinkle the flour (1/3 cup) over melted butter and whisk constantly for 1-2 minutes to remove the flour taste. Remove from heat and slowly whisk in milk (4 cups), heavy cream (1 cup), and broth (1 cup) until smooth.
- Stir in nutmeg (1/8 teaspoon), 2 teaspoons salt, and 3/4 teaspoons black pepper. Turn up the heat to high and bring to a boil. Immediately reduce to a simmer and continue to cook, whisking often, until the sauce thickens, about 9-11 minutes.
- Add the cubes of cream cheese and whisk until it's mostly melted.
- Cook the linguine (12 ounces) according to package instructions, in well-salted water (2 tablespoons salt), until al dente. Drain well.
- Add the cooked turkey (3 cups) and onion mixture and drained linguine to the sauce along with the peas (3/4 cup), and parsley (1/4 cup). Mix well until the sauce coats the pasta and the mixture is well blended.
- Place the baking dish on a rimmed baking sheet. Pour mixture into prepared baking dish. Top with cheese and dot with the remaining 3 tablespoons of butter. Sprinkle top with panko breadcrumbs (1/2 cups) and bake in preheated oven, uncovered, for about 25 minutes or until heated through and golden brown on the top.
- Sprinkle top with parsley (2-3 tablespoons) to garnish and serve.