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  5. Turkey & Mushroom Tetrazzini

Turkey & Mushroom Tetrazzini

  • Preparation Time
    Prep
    25 min.
  • Cooking Time
    Cook
    40 min.
  • Serves
    Serves
    8

Turkey & Mushroom Tetrazzini

Ingredients

2 Tbsp olive oil
4 cup diced mushrooms
2 tsp Better Than Bouillon® Mushroom Base
2 tsp minced garlic
2 Tbsp Louisiana Gold Red Pepper Sauce with Tabasco Peppers
1 Tbsp freshly chopped rosemary
8 Tbsp unsalted butter
¼ cup all-purpose flour
3 cup hot water mixed with 1 tbsp Better Than Bouillon® Roasted Chicken Base
1 cup heavy cream
3 cup cooked, diced turkey
1 lb linguine, cooked al dente according to the package
1 cup grated Parmesan cheese, divided

Directions

  • 1

    Preheat the oven to 375°F. Grease a 13x9-inch baking dish.

  • 2

    Add the olive oil to a medium stockpot over medium-high heat.

  • 3

    Add the mushrooms and cook for 3-4 minutes.

  • 4

    Add the Mushroom Base, garlic, Pepper Sauce, and rosemary to the pan and cook for one more minute

  • 5

    Add the butter to the pan and melt.

  • 6

    Add the flour and whisk to combine and cook for 1-2 minutes.

  • 7

    Slowly whisk in the Roasted Chicken Base broth and the heavy cream.

  • 8

    Cook until the sauce has thickened, 4-5 minutes. Do not boil.

  • 9

    Add the turkey, linguini and half the Parmesan cheese to the pan and toss to combine.

  • 10

    Pour the mixture into the baking dish and spread evenly.

  • 11

    Sprinkle the remaining Parmesan cheese over the top.

  • 12

    Place the baking dish directly into the oven and bake for 25 minutes.

  • 13

    Carefully remove the baking dish from the oven and let rest for 10 minutes before serving.

Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base or Vegetarian No Chicken Base.

Recipe tags: Louisiana Gold Pepper Sauce, moderate difficulty, dinner, roast
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