Turkey Mushroom Tetrazzini Recipe - Allrecipes.com
Turkey Mushroom Tetrazzini Recipe
  • READY IN ABOUT hrs

Turkey Mushroom Tetrazzini

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2009

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 "better than boullion" in the jar to make up for the 1/4 c of broth. To make it less fat I combined both 1/2 & 1/2 and the heavy cream. Also, I did not have the garlic spread, so I mixed in 3 cloves of garlic to the green onions and chopped them up together. I will be making this again.

 
Most Helpful Critical Review
May 03, 2010

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

 
May 04, 2012

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 fat free evaporated milk which gave the dish that same creamy feel but for less fat and I used whole wheat linguine. This was a very simple dish that my family enjoyed. I'm always looking for a way to use Johnny's Great Caesar Garlic Spread and Seasoning--this dish was perfect for it. Next time, I'm going to try this with BLSL chicken breasts. I bet it would be just as good.

 
Nov 27, 2011

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 good recipe, my husband had two servings.

 
Mar 17, 2011

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!

 
Mar 09, 2011

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 was a great and tasty sauce.

 
May 28, 2012

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 perfectly. It was a hit with my family. I think i would have preferred a crumb topping with the parm and almonds added to it though. Next time I will try that.

 
Nov 30, 2012

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 easy recipe to make, which is important to me! Very Very rich with the heavy cream, which I might use part milk next time.

 

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Nutrition

  • Calories
  • 515 kcal
  • 26%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 676 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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