Turkey Mushroom Tetrazzini The Best Recipes

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Turkey Mushroom Tetrazzini

"A rich and creamy dish that works properly with leftover turkey or bird."

Ingredients :

eight oz. Uncooked linguine pasta
2 tablespoons butter
2 cups fresh mushrooms, quartered
1/2 cup sliced green onion
1/four cup chopped red bell pepper
1/4 cup all-motive flour
1/eight teaspoon black pepper
2 tablespoons garlic unfold seasoning (consisting of Johnny's® Great Caesar! Garlic Spread & Seasoning)
1 1/four cups bird broth
1 1/4 cups heavy cream
2 cups chopped cooked turkey
3/4 cup grated Parmesan cheese, divided
1/four cup sliced almonds
2 tablespoons chopped clean parsley (optional)

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H5M

Preheat an oven to 350 levels F (one hundred seventy five stages C). Grease a 2-quart square baking dish.
Fill a huge pot with gently salted water and produce to a rolling boil. Once the water is boiling, stir within the linguine, and go back to a boil. Cook the pasta uncovered, stirring every now and then, till the pasta has cooked through, but is still corporation to the chunk, about 11 mins. Drain properly in a colander set inside the sink.
Heat butter in a huge skillet; cook and stir the mushrooms, inexperienced onion, and bell pepper till the onion is translucent and the veggies are softened, approximately five mins. Stir in the flour, black pepper, and garlic unfold seasoning. Pour in the fowl broth and cream, whisking the mixture until easy and thickened, 5 to eight greater minutes. Stir within the turkey, 1/2 the Parmesan cheese, and the cooked linguine, and gently stir to coat all elements with sauce.
Spread the mixture into the organized baking dish, and sprinkle the top with the remaining Parmesan cheese and the almonds. Bake inside the preheated oven till the mixture is bubbling and the pinnacle has begun to brown, approximately 20 minutes, and sprinkle with parsley before serving.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, prepare dinner it evenly, and make easy-up simpler.

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