Turkey Mushroom Tetrazzini

Turkey Mushroom Tetrazzini

17
Bethe Forcia 1

"A rich and creamy dish that works well with leftover turkey or chicken."
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Ingredients

1 h 5 m servings 515 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart rectangular baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  3. 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. Stir in the flour, black pepper, and garlic spread seasoning. Pour in the chicken broth and cream, whisking the mixture until smooth and thickened, 5 to 8 more minutes. Stir in the turkey, half the Parmesan cheese, and the cooked linguine, and lightly stir to coat all ingredients with sauce.
  4. Spread the mixture into the prepared baking dish, and sprinkle the top with the remaining Parmesan cheese and the almonds. 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.

Reviews

17
  1. 22 Ratings

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Most helpful positive review

This receipe was great! Our entire family loved it. Very simple to make. I had to make a few substitutions such as I only had 1 cup of chicken broth so I also added a 1/2 tsp of the solid "bett...

Most helpful critical review

this was so bland and boring. will not make again.

This receipe was great! Our entire family loved it. Very simple to make. I had to make a few substitutions such as I only had 1 cup of chicken broth so I also added a 1/2 tsp of the solid "bett...

I happened to be out of green onion, I used one medium sized sliced sweet onion in it's place. I also increased the bell pepper to one whole large. Instead of heavy cream, I used equal amount fa...

To the basic recipe I added 1/8c dry sherry, 1/4c of thinly sliced celery, 1 T lemon juice, 1 T chicken bullion and Salt/Pepper. Omitted the almonds because I didn't have any on hand. Pretty go...

this was so bland and boring. will not make again.

I used deli turkey and placed sliced almonds on top. It was pretty good that way. I also used fat free half and half to cut down on the calories. Good!

Great dish and quick. I used a fresh turkey breast instead of turkey leftovers. the meat I marinated with paprika, pepper and cajun mix and seared the meat short. I didn't bake the dish and it w...

The flavor of this dish was very good. I have never heard if the garlic spread listed so I used savory garlic Philly cooking cream. and evaporated milk in place of the cream. It all worked out p...

A great use for leftover Thanksgiving turkey. I used 4 minced garlic cloves because I didn't have any Johnny's seasoning. I added cooking sherry and thawed green peas to the mix as well. Very...

I made this for dinner last night, excellent flavor. I only substituted the turkey with 2 boneless chicken breasts that I cooked in oil with garlic on my cooktop and cut into pieces. I also us...