Turkey Tetrazzini

Turkey Tetrazzini


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For the Turkey lovers.

Shared by
Necedah, WI

Time needed

20+ min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 3 Tbs. butter
  • 8 oz. canned mushrooms, sliced
  • 1 Yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/4 tsp. ground nutmeg
  • 1 Tbs. fresh thyme, minced
  • 1/4 C. flour
  • 2 C. chicken broth
  • 1 C. parmesan cheese, grated
  • 3 Tbs. dry sherry
  • 2 tsp Fresh lemon juice
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 4 C. cooked turkey, cubed
  • 12 oz. linguine, cooked al dente, drained
  • 4 C. broccoli florets, cooked tender-crisp
  • 1/2 C. almonds, sliced and toasted
  • 1/2 C. bread crumbs
  • 2 Tbs. butter, melted
  • 1/4 C Parmesan cheese, grated

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  1. Prepare the topping by combining the bread crumbs, butter and Parmesan cheese. Set aside.

  2. Place the butter in a large saute' pan and melt. Add the mushrooms, onion, garlic, nutmeg, thyme, and saute' for 2 minutes.

  3. Stir the flour into the mushroom mixture and gradually add the chicken broth, stirring with a whisk. Bring to a boil and cook for 5 minutes, or until thickened.

  4. Add the cheese, sherry, lemon juice, salt and pepper and stir again. Remove from the heat. Add the turkey and mix well.

  5. Lightly coat a 9 x 13-inch baking pan with cooking spray. Place one-half of the linguine in the pan.

  6. Cover with half of the broccoli and half of the turkey mixture. Repeat the layers.

  7. Sprinkle with the bread crumb topping and bake at 450 degrees for 15 minutes, or until golden brown.

  8. Garnish with the toasted almonds to serve.

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