Turkey Tetrazzini Recipe
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Calories
1252 kcal
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Course
Main Course
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Cuisine
American
Turkey Tetrazzini Recipe
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Turn your leftover turkey into a comforting, creamy, and cheesy Turkey Tetrazzini with savory mushrooms, tender peas, and a crunchy breadcrumb topping.
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Ingredients
- 1 pound linguine
- 6 tablespoons butter
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 1/4 cup flour
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups leftover roast turkey
- 1 ½ cups Parmesan Cheese shredded
- 1 small onion diced
- 1 cup frozen peas
- ½ cup bread crumbs
- 1/2 cup Parmesan Cheese grated
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Instructions
- Preheat the oven to 350 degrees F.
- Boil your linguine according to box directions, drain it, and set it aside.
- Melt the butter with the onion and garlic in a large skillet for 2 minutes.
- Whisk in the flour.
- Whisk in the chicken stock and heat it until it starts to bubble.
- Whisk in the heavy cream.
- Add the mushrooms, turkey, shredded parmesan cheese and peas. Stir to combine.
- Add in your linguine and toss to coat.
- Sprinkle the top with the breadcrumbs and grated parmesan cheese.
- Bake for 20-25 minutes until golden brown and bubbly.
Notes
- You can easily substitute leftover chicken in this recipe. Use rotisserie chicken for an extra quick and easy meal.
- If you want to make this dish ahead of time, you can assemble it up to the point of baking, then cover it tightly with foil and refrigerate it for up to 24 hours. When you're ready to cook it, just add a few extra minutes to the baking time.
- If you're not a fan of mushrooms, feel free to leave them out or swap them for another veggie, like bell peppers or zucchini.
- You can easily substitute leftover chicken in this recipe. Use rotisserie chicken for an extra quick and easy meal.
- If you want to make this dish ahead of time, you can assemble it up to the point of baking, then cover it tightly with foil and refrigerate it for up to 24 hours. When you're ready to cook it, just add a few extra minutes to the baking time.
- If you're not a fan of mushrooms, feel free to leave them out or swap them for another veggie, like bell peppers or zucchini.
Nutrition Information
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Calories
1252kcal
(63%)
Carbohydrates
116g
(39%)
Protein
69g
(138%)
Fat
57g
(88%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
217mg
(72%)
Sodium
1241mg
(52%)
Potassium
1109mg
(32%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
2099IU
(42%)
Vitamin C
19mg
(21%)
Calcium
724mg
(72%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1252 kcal
% Daily Value*
| Calories | 1252kcal | 63% |
| Carbohydrates | 116g | 39% |
| Protein | 69g | 138% |
| Fat | 57g | 88% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 217mg | 72% |
| Sodium | 1241mg | 52% |
| Potassium | 1109mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 2099IU | 42% |
| Vitamin C | 19mg | 21% |
| Calcium | 724mg | 72% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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