Leftover Turkey Tetrazzini

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by sauteing 8 ounces of sliced baby portobello mushrooms in a skillet with 1.5 tablespoons of butter until they soften and release their water.

Once the mushrooms are softened and starting to brown, add salt to season them.

Add 1/4 cup of flour to the skillet and stir for about 1-1.5 minutes to cook the flour down.

Pour in 1.5 cups of milk and either 2/3 cup of white wine or chicken broth, along with 1 cup of chicken broth; stir continuously until the mixture thickens.

To check if the sauce is ready, put a little sauce on the back of a spoon and run your finger through it; it should hold a line without dripping.

Add sea salt and black pepper to taste, then stir in fresh thyme leaves, or a poultry blend if thyme is unavailable.

Turn off the heat and mix in 1.5 cups of good quality fresh parmesan cheese until it melts.

Stir in about 2 cups of leftover turkey and 3/4 cup of peas into the sauce mixture.

Cook 1/2 pound of linguine until al dente, then mix it into the sauce, ensuring everything is well combined.

If desired, sprinkle breadcrumbs and extra parmesan on top before broiling.

Broil the mixture for 3-4 minutes until the top is golden brown and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens