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Buffalo Turkey with Linguine Recipe

Buffalo Turkey with Linguine Recipe

If you're serving this to the kids, simply omit the hot sauce and the blue cheese. It still has wonderful appeal even without the grownup flavors. Simple & Delicious Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min. YIELD:5 servings


  • 8 ounces uncooked linguine
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3/4 cup chopped carrot
  • 1 teaspoon minced garlic
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 4 ounces cream cheese, softened
  • 4 cooked Roasted Turkey Breast Tenderloins, chopped
  • 2 to 3 tablespoons Louisiana-style hot sauce
  • 1/4 cup crumbled blue cheese


  • 1. Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the onion, celery, carrot and garlic in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened.
  • 2. Stir in cream cheese until melted. Add turkey and hot sauce; heat through. Drain linguine; toss with turkey mixture. Sprinkle with blue cheese. Yield: 5 servings.

Nutritional Facts

1-1/2 cups equals 526 calories, 21 g fat (12 g saturated fat), 124 mg cholesterol, 671 mg sodium, 45 g carbohydrate, 3 g fiber, 39 g protein.

Reviews for Buffalo Turkey with Linguine

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Reviewed Sep. 17, 2015

"Heaven in a bowl. Period. Enough said! I will make this again and again!"

Reviewed Feb. 13, 2011

"I have been making this since it came out a couple of years ago. I love buffalo chicken and this is so quick and easy and tasty. I add extra seasoning after I dish up the little kids portions. I usually make with chicken and sometimes substitute flavored cream cheese. I always use reduced fat or whipped cream cheese and no one can tell."

Reviewed Sep. 9, 2010

"This was really good but I had to all a lot more buffalo sauce to it to be detected. The blue cheese was a nice touch and rounds out the flavors. Kind rich to be repeated too often though."

Reviewed May. 29, 2010

"I would leave out the hot sauce and the cheese. Otherwise it was very good"

Reviewed Dec. 17, 2009

"big hit with my husband"

Reviewed Jul. 11, 2009

"yummy! 8)"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.