Easy Turkey Tetrazzini
Turkey Tetrazzini is a quick and easy way to turn leftover turkey into a family favorite.
Ingreadients :
- 12 ounces dried linguine
- 2 tablespoons salted butter
- 8 ounces button mushrooms, sliced
- 1 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1/4 cup white wine (Optional)
- 2 cups chopped cooked turkey
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 3/4 cup reduced-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sliced almonds (Optional)
Step by Step :
- Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
- 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.
- 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.
- Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more.
- 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.
- Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute.
- Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
- Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.
- Serve and enjoy!
