OH, Forks!™ Turkey Tetrazzini

ohforks
Cuisine
Course
Serves 6-8
Equipment
baking dish
parchment paper
Prep time
30m
Cook Time
40m

Turkey Tetrazzini was always a favorite of mine growing up. Making it healthier using bone broth makes this even more nutritious and filling. Leftovers are just as delicious!

Ingredients

  • 1 Pound
    gluten free linguine or your favorite long-noodle pasta
  • 8 Ounces
    baby portabello or cremini mushrooms, washed, cleaned, and diced
  • 1
    medium onion, diced
  • 2 Tablespoons
    Olive Oil or your favorite oil
  • 1 1/2 Teaspoon
    garlic, minced
  • 1/2 Cup
    plus 2 TBSPs butter
  • 1/3 Cup
    gluten free flour (all purpose or one-to-one flours will work just fine.)
  • 1 Teaspoon
    salt
  • 1 Teaspoon
    black pepper, ground
  • 1 Teaspoon
    Italian seasoning or Herbs De Provence
  • 3 1/2 Cups
    Almond or Cashew Milk (if using full-dairy, half and half would work)
  • 2 Cups
    Turkey or Chicken Bone Broth (or your favorite stock flavor; we use our homemade bone broth)
  • 1 Cup
    Parmesan Cheese, grated; divided for use
  • 1 Tablespoon
    Thyme, fresh, chopped
  • 3 Cups
    Turkey, chopped
  • 2 Cups
    White Cheddar Cheese, shredded; OR Gruyere
  • 1 Cup
    Peas, frozen
  • 2/3 Cups
    gluten free Panko breadcrumbs
  • 2 Teaspoons
    Parsley, chopped, optional topping*

Instructions

  1. Simple Directions:

    1. Pre-heat Oven to 350 degrees. Prepare a 13x9 in baking dish by lining with parchment paper. If not parchment paper, use cooking spray.

    2. Cook the linguine per package directions until al dente- drain well.

    3. On the stove top in large pot, cook diced onion and muchrooms in 2 TBSPs olive oil over medium high heat. Cook for 5-7 minutes or until the onions have softened and mushrooms release liquid to begin to brown. Stir until all liquid has evaporated.

    4. Add minced garlic and cook for one minute longer. Set aside.

    5. Reduce heat to medium. Add 1/2 cup butter, and whisk in flour until all is absorbed.

    6. Begin to whisk in your milk and chicken stock. To this mixture, add salt, black pepper, Italian seasoning. Cook and stir over medium high heat until it comes to a boil. Lower the heat and simmer gently for 3 to 5 minutes.

    7. Remove from heat and add 1 cup shredded white cheddar and 3/4 cup Parmesan cheese. Add in thyme. Mix until combined.

    8. Add the linguine to the pot, cooked mushrooms, onions, chopped turkey, and peas. Mix to fully combine and pour evenly into prepared 13x9 dish. Top with reserved shredded cheese.

    9. Melt reserved butter in small microwaveable bowl and add in 1/4 cup Panko and 1/4 cup Parmesan cheese. Sprinkle evenly over the top of the noodle mixture.

    10. Bake for 40-45 minutes or until bubbly around the edges and golden brown.

    11. Serve immediately with chopped parsley as garnish.

    Cool completely before storing in air-tight container in refrigerator for up to four days.