Turkey Mushroom Tetrazzini
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
40
Spice
55
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Butter2 cups
Mushroom (fresh, quartered)1 cup
Green Onion (sliced)1 cup
All-Purpose Flour1 tsp
Black Pepper1.25 cups
Chicken Broth1.25 cups
Heavy Cream2 cups
Turkey (chopped cooked)1 cup
Almond (sliced)2 tbsps
Parsley (chopped fresh optional)Directions:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Grease a 2-quart rectangular baking dish
3
Fill a large pot with lightly salted water and bring to a rolling boil
4
Once the water is boiling, stir in the linguine, and return to a boil
5
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes
6
Drain well in a colander set in the sink
7
Heat butter in a large skillet; cook and stir the mushrooms, green onion, and bell pepper until the onion is translucent and the vegetables are softened, about 5 minutes
8
Stir in the flour, black pepper, and garlic spread seasoning
9
Pour in the chicken broth and cream, whisking the mixture until smooth and thickened, 5 to 8 more minutes
10
Stir in the turkey, half the Parmesan cheese, and the cooked linguine, and lightly stir to coat all ingredients with sauce
11
Spread the mixture into the prepared baking dish, and sprinkle the top with the remaining Parmesan cheese and the almonds
12
Bake in the preheated oven until the mixture is bubbling and the top has begun to brown, about 20 minutes, and sprinkle with parsley before serving