Web instructions preheat the oven to 350 degrees f.

Turkey tetrazzini peas. Cook the pasta until al dente. Sprinkle with flour tossing to coat. Keep warm until ready to cook the pasta.

In a large saucepan cook the mushrooms in 4 tablespoons butter over medium heat. In a large bowl mix in turkey, peas, 1/3 cup. I like to roughly shred the turkey instead of cubing it for a more cohesive bite with the pasta strands.

This easy tetrazzini recipe does not use any “cream of” soups! Stir in the garlic and cook until fragrant, about 1 minute. Saute mushrooms and onions for 5 minutes.

Web turkey tetrazzini is a great option for using up leftover turkey because it combines the meat with mushrooms, peas, and a sage cream sauce to create a flavorful pasta dish. By incorporating your leftover turkey, you not only reduce food waste but also add a savory element to the recipe. Sauté the garlic in butter, then whisk in the flour and add the wine.

Web jump to recipe this post may contain affiliate links. Web ingredients you’ll need dry spaghetti or linguine. Drain and reserve a cup of pasta water.

Meanwhile, cook the mushrooms in butter until they release their liquid. In a small bowl combine the bread crumbs with ⅓ cup of the grated parmesan cheese. 2 meanwhile, melt 4 tablespoons butter in a large pot over medium heat.