Need a new recipe for dinner this week? Well I’ve got you covered! This is a delicious casserole that the whole family will love and anyone can make! It’s something I’ve made from time to time, but I’ve really been craving Italian and Mexican a lot these days. Being halfway through my pregnancy at this point, these cravings were bound to happen sooner or later I suppose. This last week I wanted to do a pasta dish. You’ve heard of Chicken Tetrazzini, right? Well, I decided to turn it into Turkey Tetrazzini and it was yummy! I try to simplify things when I can and I found a Turkey breast in the rotisserie section at my grocery store. So it was perfect! All I needed to do was grab a few other ingredients and get to cooking.
I wish you could smell and taste through the pictures! This bowl was empty in a flash because it was so good! The recipe could easily be converted to Chicken Tetrazzini if you don’t have turkey on hand. If you find it’s a little too thick for your taste once you’ve combined all of the cooked ingredients in the mixing bowl, just add a little pasta water or chicken stock.
If you love pasta and comfort food, this is a definite must! All ya need is some garlic bread and sweet tea and you’ve got yourself a great meal! Hope y’all enjoy! I know we did!
- 12 ounces linguine
- Rotisserie turkey breast
- 11 Tbsp butter, divided
- 1 Tbsp olive oil
- 4-6 cloves of garlic
- 8 oz button mushrooms
- Onion
- 1 ¼ tsp salt
- ½ tsp pepper
- 1 tsp Italian seasoning
- ¼ cup all-purpose flour
- 2 Tbsp Sherry vinegar
- 1 ½ cups chicken stock
- 1 cup milk
- 1 cup heavy cream
- 1 cup frozen peas
- 1 cup grated Parmesan cheese
- 1 sleeve of Ritz crackers
- Preheat oven to 400 degrees
- Bring large pot of water to a boil. Add linguine and olive oil . Cook until tender and drain liquid, reserving ¼ cup of pasta water.
- Pull turkey from the bone and shred. Place in bowl to the side.
- Dice onion and garlic into finely chopped pieces and cut button mushrooms into slices.
- Add 4 Tbsp of butter to pan on medium heat and throw in the onion, garlic and mushrooms. Stir until butter has melted and coated all ingredients. Add ¼- ½ cup chicken stock and stir. Once the liquid has evaporated, the onions are translucent and mushrooms are tender, remove from pan and place with turkey.
- Add 4 Tbsp butter to same pan that is now empty. Once melted, add flour. Whisk on low-medium heat until combined for about 2 minutes (Whisk continually as to be sure it does not burn). Add 1 cup chicken stock, 1 cup heavy cream and 1 cup milk. Continue to whisk constantly until all is combined and there are no lumps.
- Add salt, pepper, Italian seasoning, and sherry vinegar and whisk.
- In a mixing bowl, add pasta, turkey, mushrooms, onion, garlic, peas, and sauce. Gently toss to combine.
- Transfer from the bowl to a greased 9x13 pan.
- In a gallon ziplock, add Ritz crackers and Parmesan cheese. Zip it tight and gently crush crackers using hands or rolling pin.
- Once the mixture is roughly the same consistency and size, sprinkle on top of the tetrazzini dish. Once completely covered, take 3 Tbsp cold butter and dice into small pieces. Place evenly on top of the Ritz cracker mixture.
- Place in oven uncovered for 20-25 until topping is golden brown and pasta is bubbling.
- Serve and enjoy!
Tetrazzini reminds me of meals with my mom! Love this one. I’ll definitely have to give it a try!
Thanks girl! It’s so yummy! And cooking with family is always fun! :) Let me know what you think about it!
Oooh that just looks fabulous! My hubby loves turkey tetrazzini – I’ll have to make this for him!
Thanks girl! It really was yummy! Plus, it will last through the week for leftovers! Let me know what y’all think! :)