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Buffalo Turkey with Linguine

 Buffalo Turkey with Linguine
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
5 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.

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Buffalo Turkey with Linguine (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.