Baked Turkey Tetrazzini #BakingBloggers

This month, I am joining several other bloggers at Baking Bloggers to share a Baked Pasta dish.

When I was a kid, my mom would make tetrazzini whenever we had leftover poultry or ham after a holiday feast.  The pasta would vary from spaghetti noodles to flat egg noodles, and the sauce was bolstered by condensed cream of something soups.

Those cans are the biggest reason why I rarely thought of it as an adult cooking to my own case, but of course they are not necessary!  The sauce for this version calls for broth and cream, and plenty of cheese to make it just right for cold winter nights.

Baked Turkey Tetrazzini
Serves 6-8
Preheat oven to 400F.

12 oz. linguine, snapped in half and cooked to al dente

6 T. butter
1 onion, minced
3 garlic cloves, finely minced
8 oz. sliced mushrooms
1/4 cup flour
1 cup chicken or turkey broth
1 cup whole milk
1 cup heavy cream
1/2 cup white wine
1 tsp. salt
1 tsp. pepper
1 tsp. thyme
1/4 tsp. nutmeg
1 lb.  leftover cooked turkey, chopped
1 bag frozen peas
handful fresh parsley, chopped
1 cup grated Parmesan
2 cups shredded Mozzarella

Prepare linguine according to package instructions, taking care not  to overcook.

Have a large bowl on hand and put the shredded poultry there.

Melt 3 T. butter in a large skillet.  Add onion and cook until softened.  Add garlic, cooking until fragrant (be careful not to scorch).  Add mushrooms, salt, pepper and thyme and continue to saute until the mushrooms are softened and cooked.

Remove onion and mushroom mixture to the bowl of turkey and set aside.

Add wine to the pan and scrap to get any cooked bits loosened from the bottom. Simmer until nearly evaporated.

Add 3 T. butter to pan and melt at medium low.  Add flour and cook, stirring, for two minutes.   Add milk, cream, broth and nutmeg and raise heat to boil. Cook, stirring, until the sauce begins to thicken, about 10 minutes.

Cook peas in microwave.

Add the turkey and mushroom mixture, the peas and the pasta in the pan, and stir in the Parmesan cheese, mixing to combine all and thoroughly coating the pasta with sauce.

Turn this mixture into a greased baking dish.  Top with shredded mozzarella . Bake, uncovered, at 400F for 30-40 minutes.

Let settle for about 10 minutes after you remove this from the oven.

Check out these other delicious baked pasta dishes!

Baking Bloggers

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• Macarona Bechamel (Egyptian Baked Pasta) by Tara's Multicultural Table
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• Sausage and Spinach Lasagna by Cookaholic Wife
• Spiralized Sweet Potato Macaroni and Cheese by Karen's Kitchen Stories
• Turkey Ham Mac and Cheese by Cindy's Recipes and Writings
• Turkey Tetrazzini by Reviews, Chews & How-Tos
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