Turkey Tetrazzini Homemade Recipe | How-To Video

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 375°F (190°C).

Boil a pot of salted water for the linguine.

Melt unsalted butter in a Dutch oven over medium to medium-high heat.

Add sliced mushrooms, diced onion, and Italian seasoning; cook for about 5-6 minutes until mushrooms release liquid and onions are translucent.

Add minced garlic and cook for 1.5 minutes to mellow the flavor.

Deglaze the pan with about 1/4 to 1/3 cup of white wine, allowing it to reduce by half.

Stir in all-purpose flour and cook for a couple of minutes until no white specks remain.

Add chicken stock and stir well to combine, then add whole milk and heavy whipping cream.

Bring the mixture to a boil, then reduce heat to low and let simmer for 10-12 minutes, stirring occasionally.

Cook the linguine in boiling water for 2-3 minutes less than package directions, then drain and rinse under cold water to stop cooking.

Once the sauce has thickened, stir in cream cheese, shredded cheddar, and the blend of cheeses until melted and combined.

Season with salt and pepper to taste, adjusting as needed due to the cheese.

Combine the sauce with the cooked linguine in a large bowl.

Transfer the mixture to a greased baking dish and top with Italian flavored panko bread crumbs.

Bake for 25-30 minutes until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens