Left Over Turkey Tetrazzini
Prep time
20 mins
Cook time
40 mins
List of Ingredients
2 cups mushrooms, thinly sliced
1/2 sweet yellow onion, finely chopped
2 garlic cloves, minced
8 tablespoons butter
1 tablespoon white wine vinegar
4 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy whipping cream
2-3 cups leftover cooked turkey, chopped
1 box linguine or your choice of pasta
1/3 cup grated Parmesan cheese mixed with 2 tablespoons breadcrumbs
1/2 teaspoon ground thyme
1 tablespoon salt (more/less to taste)
1/2 teaspoon black pepper (more/less to taste)
1/2 sweet yellow onion, finely chopped
2 garlic cloves, minced
8 tablespoons butter
1 tablespoon white wine vinegar
4 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy whipping cream
2-3 cups leftover cooked turkey, chopped
1 box linguine or your choice of pasta
1/3 cup grated Parmesan cheese mixed with 2 tablespoons breadcrumbs
1/2 teaspoon ground thyme
1 tablespoon salt (more/less to taste)
1/2 teaspoon black pepper (more/less to taste)
Cooking Instructions
Cook the box of linguine in salted boiling water per the box directions. Drain, add 2 tablespoons of butter, stir, and set aside.
In a large skillet, melt the remaining butter over medium/high heat. Add the mushrooms and onion. Sauté them until tender and begin to brown.
Once the mushrooms and onions are ready, sprinkle the flour over them. Stir well and cook for an additional minute. Then, stir in the white wine vinegar.
Slowly pour in the chicken broth, stirring continuously. The mixture will thicken as it heats. After a couple of minutes, slowly add the heavy whipping cream and continue stirring.
Add the diced turkey to the sauce, along with the thyme, garlic powder, salt, and pepper. Stir it until everything is well combined and heated through.
Next, add the cooked linguine to the sauce, mixing carefully to ensure every piece is coated. You want the turkey and sauce to coat the pasta completely.
Preheat your oven to 375°F. Transfer the pasta mixture into a greased baking dish.
In a bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle it evenly over the pasta.
Bake the dish in the preheated oven for about 25 to 30 minutes, or until the top is golden brown and crispy. You’ll know it’s done when the edges are bubbling.
In a large skillet, melt the remaining butter over medium/high heat. Add the mushrooms and onion. Sauté them until tender and begin to brown.
Once the mushrooms and onions are ready, sprinkle the flour over them. Stir well and cook for an additional minute. Then, stir in the white wine vinegar.
Slowly pour in the chicken broth, stirring continuously. The mixture will thicken as it heats. After a couple of minutes, slowly add the heavy whipping cream and continue stirring.
Add the diced turkey to the sauce, along with the thyme, garlic powder, salt, and pepper. Stir it until everything is well combined and heated through.
Next, add the cooked linguine to the sauce, mixing carefully to ensure every piece is coated. You want the turkey and sauce to coat the pasta completely.
Preheat your oven to 375°F. Transfer the pasta mixture into a greased baking dish.
In a bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle it evenly over the pasta.
Bake the dish in the preheated oven for about 25 to 30 minutes, or until the top is golden brown and crispy. You’ll know it’s done when the edges are bubbling.
What inspired you to make this dish?
Who doesn’t have a large Tupperware dish or ziplock bag of leftover Thanksgiving turkey? I typically save a few pieces of the white meat for turkey sandwiches, but my guaranteed way to get rid of all leftover turkey is by making this creamy comfort pasta dish!
Any recommended side dishes or pairings that complement your recipe?
Serve your leftover green beans or other vegetables, and pair with your favorite wine!