Creamy Turkey Tetrazzini
Total TimePrep: 25 min. Bake: 50 min.
- 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
- 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.
- 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.
Nutrition FactsNutritional Analysis: 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.
Jan 10, 2018
Wonderful, great flavor! I used a store bought rotisserie chicken vs turkey and I didn't have pimentos. I also sauced the mushrooms in the butter just because I hadn't read recipe good enough at first but I will prob do that again cause I like my mushrooms well done. Also, used more like 1/2 c Parmesan vs 1/3. My husband loved it too. I will definitely be making it again!
Jan 22, 2016
I made this recipe exactly as specified, EXCEPT i only had ground turkey, not cubed. It turned out delicious. The sauce isn't a strong overpowering cheesy flavor, like those processed alfredo type of cream sauces. It is a mild creamy flavor with hints of delicious spices. In culinary class we learn that all ingredients should blend harmoniously together, and I think it did just that. If you like an extra kick, just add a bit more cayenne or hot pepper sauce. I added a bit of extra grated parm to my bowl (because i love cheese) and it was perfect! I will be making this a lot!
Nov 30, 2014
This is the first Taste of Home recipe that hasn't "wowed"--it was ok...just very bland. Nobody wanted seconds, so I was left with leftovers of the leftovers. However, the next day I added some bacon, onion, and bell pepper (along with a pepper spice blend) and ended up with an outstanding dish that was delicious!
Oct 28, 2014
Wonderful, creamy, comforting casserole. None of my children noticed the mushrooms mixed in with the meat. I used whole grain pasta and it was still delicious.
May 30, 2014
this was really good, though I made it with chicken. I also didn't add hot sauce or pimento's since I don't care for them but thought it was very tasty. I've made it a few times already.
Dec 1, 2013
I made a half batch and it was great!! I added some green peppers and onion. With chicken broth and cream, how can you go wrong? Thanks for sharing.
Dec 21, 2010
So simple, yet so delicious! I froze half as it made a huge batch - but I've had constant cravings for this recipe and it's a keeper!
Nov 20, 2010
This is the best tetrazzini recipe! It is a favorite for family gatherings. The only changes I make is that I use chicken and mushrooms in a jar.
Feb 8, 2010
This had a great flavor and was filling! I skipped the mushrooms and pimientos. The cayenne pepper was good and I added Red Hot instead of the hot pepper sauce. The husband said it was awesome!
Nov 27, 2009
I make this every year after thanksgiving. it freezes beautifully. I omit the mushrooms-but otherwise leave the rest as is. Can be made easily in two pans and any fun shaped pasta can be subbed.
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