A great use for Thanksgiving leftovers or simply a good weeknight recipe for the family. This creamy turkey tetrazzini combines the elegance of linguine with vegetables and cheese. After it is baked, it balances the crunchiness with smoothness. It’s flavors everyone in the family can enjoy.

  • 1 16 oz box of linguine
  • 1/2 C butter
  • 3 C button mushrooms
  • 1 C red bell pepper
  • 2 10.5 oz cans cream of mushroom soup
  • 2 C chicken stock
  • 2 C cheddar cheese
  • 10 oz frozen peas, thawed
  • 1/2 C white wine
  • 1 t Worcestershire sauce
  • 1 t salt
  • 1/2 t pepper
  • 4 C pulled turkey
  • 1 C Parmesan cheese
  • 1 C bread crumbs
  • 1/4 t paprika

Step One

Melt butter in a medium saucepan. Sauté mushrooms and bell pepper until soft.

Step Two

Add cream of mushroom soup and chicken stock. Cook over medium heat for 3 to 5 minutes.

Step Three

Stir in turkey, cheddar, peas, wine, Worcestershire, salt and pepper. Cook over low heat for about 15 minutes.

Step Four

Cook pasta according to box directions. Preheat oven to 375 degrees.

Step Five

Mix together pasta and sauce in a large bowl. Transfer to a greased baking sheet.

Step Six

Mix together Parmesan and breadcrumbs. Top pasta with Parmesan-breadcrumb mixture and paprika.

Step Seven

Bake for 25 to 35 minutes until breadcrumbs are golden brown. Let stand for 5 minutes before serving.

Serve with roasted asparagus.

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