Web turkey tetrazzini combines leftover turkey, egg noodles, mushrooms, and peas in a creamy cheese sauce.

Turkey tetrazzini with almonds. Web heat oven to 350°f. Web ingredients 12 ounces dried linguine 2 tablespoons salted butter 8 ounces button mushrooms, sliced 1 cup chopped onion 1/2 cup chopped celery 2 cloves garlic, minced 1/2 teaspoon italian seasoning 1/4 teaspoon crushed red pepper 1/4 cup white wine (optional) 2 cups chopped cooked turkey 1 (10.5. Assemble the casserole by adding the saucy noodles to the prepared.

Add the garlic and saute for a couple of minutes. Web 1 preheat the oven to 350˚. You can use any veggies that you have on hand/like.

Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half. In a saucepan, over medium heat, combine cornstarch, milk, chicken broth, salt, garlic powder, and pepper. Web steps 1 heat oven to 350°f.

I suggest using onion, celery, bell peppers, and brown mushrooms. Toss the noodles and cream sauce together. Web add more broth or water towards the end.

Web jump to recipe our easy turkey tetrazzini is a creamy casserole loaded with leftover turkey, fresh mushrooms, and cheese. It’s served with noodles (in this case, spaghetti), and sometimes finished with a crunchy topping such as. Dig into delicious layers covered in crunchy topping!

Finally, add the mushrooms and saute for 4 minutes. Cook and drain spaghetti as directed on package using minimum cook time. Web you’ll want to make extra turkey this year just so you have an excuse to make this easy turkey tetrazzini.