Creamy Mushroom and Turkey Tetrazzini

Creamy Mushroom and Turkey Tetrazzini 

I made a tetrazzini recipe a few years ago and when I looked back at it I decided I wanted to make it in a completely different way.  Here I’ve made the ‘cream’ sauce with milk and poached a very lean turkey breast to include in the casserole.  My other recipe was amazing but man, this one rocked!!!

Creamy Mushroom and Turkey Tetrazzini; the perfect recipe for transforming leftover turkey from Thanksgiving!

This is what you’ll need

375 g box whole wheat linguine, cooked  al dente

2 tbsp butter

454 g mushrooms (I used white button mushrooms), sliced

1 large onion, sliced in half moons

5-6 sprigs fresh thyme

3 cloves garlic, crushed

1/4 cup white wine

2 cups milk (I used 2 %)

2 tbsp whole wheat flour

1 cup sodium-reduced stock (I used beef)

1 tsp Dijon mustard

1/2 tsp salt, plus more

1/4 tsp pepper, plus more

2 large tomatoes, chopped

2 cups chopped, cooked turkey breast

1/4 cup plain bread crumbs

This is how you make it

Cook pasta according to package directions.

Once drained (leave the pasta in the colander covered) return  the pot you used to cook the pasta in to medium-high heat and add the butter.

Once the butter has melted, add in the mushrooms, onions and thyme sprigs; season with salt and pepper.

Sauté until the onions are soft and translucent and the mushrooms are browned.

Add in the garlic and sauté for about 30 seconds, careful to not let the garlic burn.

Turn the heat to high and add in the white wine. Carefully scraping the bottom of the pot to release any flavours that may be trapped there (deglazing).

Drop the heat to low after about 30 seconds.

Whisk together the milk and flour and then add it to the pot; turn the heat to medium and let the pot simmer until the sauce has thickened.

Discard the thyme sprigs.

Add in the stock, Dijon mustard, salt and pepper; mix well.

Add in the tomatoes, turkey and the pasta you have in the colander; mix well.

Transfer to a casserole dish and top evenly with the breadcrumbs.

Bake at 400 for 40 minutes, until the breadcrumbs are darkened in some spots.

Notes:

1. To Poach the turkey breast, put the turkey in a pot with a tight-fitting lid and cover the turkey breast with water.   Add in  a pinch  of salt  and pepper and a couple of bay leaves.  Bring the pot to a boil and the drop it to medium-low to simmer (covered) for an hour to an hour and a half.
2. Feel free to use any (whole wheat) pasta of your choosing.
3. Originally posted on 28 July, 2016!

Might I suggest

A fresh salad with my Red Wine Shallot Vinaigrette with Honey

as a side 🙂

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Hearty Chicken & Noodle Casserole

Cheesy Tuna Noodle Casserole

Meatballs and Gravy with Noodles

Recipe card below⬇️⬇️⬇️

Creamy Mushroom and Turkey Tetrazzini

I made a tetrazzini recipe a few years ago and when I looked back at it I decided I wanted to make it in a completely different way. Here I've made the 'cream' sauce with milk and poached a very lean turkey breast to include in the casserole. My other recipe was amazing but man, this one rocked!!!

Servings	Prep Time
8	10 minutes

Cook Time

40 minutes

Servings Prep Time 8 10 minutes

Cook Time 40 minutes

Creamy Mushroom and Turkey Tetrazzini I made a tetrazzini recipe a few years ago and when I looked back at it I decided I wanted to make it in a completely different way. Here I've made the 'cream' sauce with milk and poached a very lean turkey breast to include in the casserole. My other recipe was amazing but man, this one rocked!!! Servings Prep Time 8 10 minutes Cook Time 40 minutes Servings Prep Time 8 10 minutes Cook Time 40 minutes

Ingredients

• 375 g box whole wheat linguine , cooked al dente
• 2 tbsp butter
• 454 g mushrooms (I used white button mushrooms), sliced
• 1 large onion, , sliced in half moons
• 6 sprigs fresh thyme
• 3 cloves garlic , crushed
• 1/4 cup white wine
• 2 cups milk (I used 2 %)
• 2 tbsp whole wheat flour
• 1 cup sodium-reduced stock (I used beef)
• 1 tsp dijon mustard
• 1/2 tsp salt , plus more
• 1/4 tsp pepper , plus more
• 2 large tomatoes , chopped
• 2 cups chopped, cooked turkey breast
• 1/4 cup plain bread crumbs

Servings:

Instructions

1. Cook pasta according to package directions.
2. Once drained (leave the pasta in the colander covered) return the pot you used to cook the pasta in to medium-high heat and add the butter.
3. Once the butter has melted, add in the mushrooms, onions and thyme sprigs; season with salt and pepper.
4. Sauté until the onions are soft and translucent and the mushrooms are browned.
5. Add in the garlic and sauté for about 30 seconds, careful to not let the garlic burn.
6. Turn the heat to high and add in the white wine. Carefully scraping the bottom of the pot to release any flavours that may be trapped there (deglazing).
7. Drop the heat to low after about 30 seconds.
8. Whisk together the milk and flour and then add it to the pot; turn the heat to medium and let the pot simmer until the sauce has thickened.
9. Discard the thyme sprigs.
10. Add in the stock, Dijon mustard, salt and pepper; mix well.
11. Add in the tomatoes, turkey and the pasta you have in the colander; mix well.
12. Transfer to a casserole dish and top evenly with the breadcrumbs.
13. Bake at 400 for 40 minutes, until the breadcrumbs are darkened in some spots.

Recipe Notes

1. To Poach the turkey breast, put the turkey in a pot with a tight-fitting lid and cover the turkey breast with water.   Add in  a pinch  of salt  and pepper and a couple of bay leaves.  Bring the pot to a boil and the drop it to medium-low to simmer (covered) for an hour to an hour and a half.
2. Feel free to use any (whole wheat) pasta of your choosing.

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