Rachael Ray's Turkey Tetrazzini
Cook time
Total time
Recipe type: main
  • 8 ounces linguine pasta, broken in half
  • ¾ pound skinless, boneless turkey breast cut into ½ inch chunks
  • salt and pepper
  • 6 Tbsp butter
  • 8 ounces mushrooms, sliced
  • ½ Tbsp thyme
  • 3 Tbsp flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1 cup grated parmesan cheese
  • 1 cup frozen peas and carrots
  1. Preheat oven to 400 degrees. Grease a 9x13 pan.
  2. Cook pasta according to package
  3. Season the turkey with salt and pepper. In a large skillet heat 1 Tbsp butter and cook turkey till lightly browned, about 1-2 minutes. Transfer to a bowl
  4. Add Tbsp butter to the skillet and add mushrooms and thyme. Saute till mushrooms start to soften, about 3 minutes. Transfer to bowl with turkey
  5. Melt the remaining 3 Tbsp butter in skillet. Whisk in the flour and cook for 1 minute.
  6. Whisk in the milk and broth and bring to a boil, then simmer for 2-3 minutes to thicken.
  7. Stir in ½ of the parmesan and the peas and carrots. Season with salt and pepper.
  8. Add the turkey, mushrooms and pasta to the sauce and toss.
  9. Place in 9x13 dish and sprinkle with the rest of the parmesan cheese.
  10. (You can also add bread crumbs by melting 2 Tbsp butter and adding 1 cup bread crumbs)
  11. Bake in the oven for 15-20 mins
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/2020/11/rachael-rays-turkey-tetrazzini.html