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Loanding
Turkey Tetrazzini is a quick and easy way to turn leftover turkey into a family favorite.
Ingredients
- ounces dried linguine: 12 piece
- salted butter: 2 Tbsp
- ounces button mushrooms: 8 piece (sliced)
- onion: 1 cup (chopped)
- celery: 0.5 cup (chopped)
- garlic: 2 clove (minced)
- italian seasoning: 0.5 tsp
- red pepper: 0.25 tsp (crushed)
- white wine: 0.25 cup (optional)
- cooked turkey: 2 cups (chopped)
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- sour cream: 1 cup
- reduced-sodium chicken broth: 0.75 cup
- Parmesan cheese: 0.5 cup (grated)
- almonds: 0.5 cup (sliced, optional)
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish. Dotdash Meredith Food Studios
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Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes. Drain pasta and place in prepared baking dish; cover to keep warm. Dotdash Meredith Food Studios
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While the pasta is cooking, melt butter in a large heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook and stir until tender, about 6 to 8 minutes. Dotdash Meredith Food Studios
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Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more. Dotdash Meredith Food Studios
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Add wine, if using, stirring to scrape up any browned bits from bottom of skillet; cook until most of the liquid has evaporated, about 1 minute. Dotdash Meredith Food Studios
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Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute. Dotdash Meredith Food Studios
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Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top. Dotdash Meredith Food Studios
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Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving. Dotdash Meredith Food Studios
