This Turkey Tetrazzini is a great way to use leftover turkey or chicken. It's creamy, cheesy, hearty and oh so comforting.
- 8 ounces (227g) linguine or spaghetti, cooked
- 6 tablespoons butter
- 1 (8 oz) (226g) pkg baby portobello mushrooms, sliced
- 1 small onion, diced
- 4-6 cloves garlic, minced
- 1/3 cup (45g) all purpose flour
- 2 cups (450ml) milk or half and half
- 1 1/2 cups (350ml) chicken broth or stock
- 3/4 cup (180ml) white wine
- 2 cups (190g) shredded monterey jack cheese
- 1/2 cup (60g) grated Parmesan cheese
- 3 cups (420g) shredded cooked turkey or chicken
- 1/3 cup (23g) panko breadcrumbs
- 1/3 cup (55g) grated Parmesan cheese
- 1 tablespoon butter, melted
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Start cooking your pasta. Make breadcrumb topping and set aside.
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Preheat oven to 375 degrees F (190 degrees C).
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In a large oven-going skillet melt the butter over medium to medium-high heat. Add the mushrooms and cook stirring occasionally until lightly browned. Add the onion and cook until tender. Add garlic and cook stirring for 1 minute.
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Stir in the flour and cook for 1 minute. Whisk in the milk, broth, wine, salt, and pepper until smooth. Cook until thickened (about 3 minutes). Whisk in the cheeses until melted. Remove from heat and stir in the turkey and drained pasta. Top with reserved breadcrumb topping. Bake for 20-30 minutes or until bubbly and lightly browned.
- Make ahead: Prepare and assemble dish as directed without the breadcrumb topping. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Top with breadcrumb topping and bake as directed.
- Freezer option: Prepare and assemble dish as directed without the breadcrumb topping. Cover tightly with plastic wrap and/or foil and freeze for up to 2 months. Thaw completely before baking. Top with breadcrumb topping before baking and bake as directed.
- Serving options: serve this with a simple side salad, favorite steamed green vegetable or these Skillet Garlic Green Beans. These Garlic Cheddar Biscuits also pair well.