Turkey Tetrazzini

We had a fantastic turkey yesterday and I was dying to make some Turkey Tetrazzini. It had been years since I’d made any so I refered to a couple of recipes and created my own concoction.

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  1. 8 o.z. linguine or any pasta
  2. 8 o.z. fresh sliced mushrooms
  3. 1 Tbs butter
  4. 1/4 tsp kosher salt
  5. 1/4 tsp black pepper
  6. 1/8 tsp cayenne pepper – optional
  7. 1/4 cup diced red peppers
  8. 2 green onions
  9. 1 cup frozen peas
  10. 2 cups diced cooked turkey
  11. 3 Tbs butter
  12. 3 Tbs flour
  13. 1 1/2 cups chicken stock
  14. 1/2 tsp hot sauce – optional
  15. 1 cup cream
  16. 1/4 cup parmesan cheese

Cook pasta according to package directions.  Meanwhile in skillet melt 1 Tbs butter and add mushrooms, season with salt, pepper, and cayenne.  Add diced peppers and green onions. and cook until mushrooms are desired tenderness.  Stir in peas and turkey; pour into large bowl and set aside.  In same skillet melt remaining butter and add flour.  Cook together over medium heat for 1 – 2 minutes.  Stir in chicken stock and hot sauce until thickened.  Add cream and pour into bowl with turkey and mushroom mixture.  Add cooked pasta and stir together; pour into buttered casserole, top with parmesan cheese and bake for about 30 minutes at 350 degrees until hot and bubbly.

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