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Ceramy Turkey Tetrazzini

Ceramy Turkey Tetrazzini
This is the traditional main course on our New Year's Eve buffet. It uses up lots of leftover holiday turkey and always gets rave reviews.—Audrey Thibodeau, Gilbert, Arizona
8-10 ServingsPrep: 15 min. Bake: 50 min.

Ingredients

  • 1 package (1 pound) linguine
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 4 cups cubed cooked turkey
  • 1 cup sliced fresh mushrooms
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/4 cup chopped fresh parsley
  • 4 to 5 drops hot pepper sauce
  • 1/3 cup grated Parmesan cheese

Directions

  • Cook pasta according to package directions. In a large saucepan, melt
  • butter over medium heat. Stir in the flour, salt, pepper and cayenne
  • until smooth. Gradually add broth. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Remove from the heat; stir in
  • cream.
  • Drain linguine; add 2 cups sauce and toss to coat. Transfer to a
  • greased 13-in. x 9-in. baking dish. Make a well in center of pasta,
  • making a space about 6 in. x 4 in.
© Taste of Home 2013

2 of 2

Ceramy Turkey Tetrazzini (continued)

Directions (continued)

  • To the remaining sauce, add the turkey, mushrooms, pimientos, parsley
  • and pepper sauce; mix well. Pour into center of dish. Sprinkle with
  • cheese.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 20-30
  • minutes longer or until bubbly and heated through. Yield: 8-10
  • servings.
Nutrition Facts: 1 serving equals 340 calories, 20 g fat (11 g saturated fat), 96 mg cholesterol, 568 mg sodium, 19 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013