Turkey & Mushroom Tetrazzini
-
Prep
25 min. -
Cook
40 min. -
Serves
8
| 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 |
Preheat the oven to 375°F. Grease a 13x9-inch baking dish.
Add the olive oil to a medium stockpot over medium-high heat.
Add the mushrooms and cook for 3-4 minutes.
Add the Mushroom Base, garlic, Pepper Sauce, and rosemary to the pan and cook for one more minute
Add the butter to the pan and melt.
Add the flour and whisk to combine and cook for 1-2 minutes.
Slowly whisk in the Roasted Chicken Base broth and the heavy cream.
Cook until the sauce has thickened, 4-5 minutes. Do not boil.
Add the turkey, linguini and half the Parmesan cheese to the pan and toss to combine.
Pour the mixture into the baking dish and spread evenly.
Sprinkle the remaining Parmesan cheese over the top.
Place the baking dish directly into the oven and bake for 25 minutes.
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
