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Turkey Tetrazzini

Turkey and Chicken work equally well in this delicious, versatile pasta recipe.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people

Ingredients

  • 4 Tablespoons Butter
  • 1 large Yellow or Sweet Onion chopped
  • 4 cloves Fresh Garlic minced
  • 1 pound Baby Bella or White Button Mushrooms cleaned and sliced
  • 1.5 Tablespoons dried Leaf Thyme
  • 1 teaspoon Nutmeg
  • 1-2 pinches Red Pepper Flakes
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Sea Salt plus salt for pasta water
  • 2 Tablespoons Flour
  • 2 cups Turkey or Chicken Broth
  • 2 cups Whole Milk or Half and Half
  • 3 cups Cooked Turkey or Chicken rough chopped to bite sized
  • 1 pound Linguine or Spaghetti cooked, al dente
  • 1 6 ounce bag Baby Leaf Spinach
  • 4 cups Grated Parmesan Cheese good quality
  • 2 cups Crispy Fried Onions (I use Trader Joe's, but French's is good as well)

Instructions

  1. Preheat oven to 425 degrees. Gather and prep your ingredients.
  4. In a heavy skillet, add the butter, onions, red pepper flakes. Saute till translucent and beginning to caramelize. Bring a pot of salted water to boil for pasta.
  5. Add garlic, mushrooms, nutmeg, thyme, salt, and black pepper. Saute until mushrooms are soft.
  6. Alongside the skillet, at the same time, cook pasta to al dente and strain. Set aside.
  7. Stir in flour, and cook until lightly browned. Add turkey to skillet and stir in.
  8. Add broth and milk. Simmer and stir until thickened
  9. Fold in fresh spinach one handful at a time.
  12. Fold in 2-3 handfuls of parmesan cheese.
  14. Gently toss in al dente pasta until well combined,
  16. Top with remaining parmesan cheese.
  17. Top again with crispy fried onions. Place in oven and bake about 25 minutes until onions are browned and sauce is bubbly
  18. Enjoy!