Served at the 2016 Holiday Fare Wine Trail

1 (16 oz) package linguini

1/2 cup all-purpose flour

1 cup milk

1/2 cup sliced mushrooms

1 cup chopped onion

3/4 cup Italian Bread Crumbs

1 2/3 cup Parmesan cheese

4 cups chopped cooked turkey

1/2 cup butter

3 cups chicken broth

1 can cream of celery soup

2 teaspoons minced garlic

8 ounces chopped broccoli

 
Cook linguini noodles al dente. Drain, place in lightly greased 9×12 baking pan. Melt butter over medium heat. Add onions, cook till clear. Stir in flour. Mix in chicken broth and milk. Cook and stir till boiling. Stir in mushrooms, cream of celery soup, garlic and 1 1/3 cup Parmesan Cheese, stir until ingredients are smooth and blended. Remove from heat. Stir in turkey and linguini. Top with remaining Parmesan Cheese and bread crumbs.

Bake 30-40 minutes at 350° until top is lightly browned.

Pair this tasty dish with Bias Winery’s Spiced Holiday Wine made with Chardonel for an easy meal for your holiday leftovers.

Turkey Tetrazzini Bias Winery

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