Turkey Tetrazzini
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | cup | Onions ,fine chopped |
| 3.00 | floz | Olive oil |
| 1.00 | lb | Mushrooms, domestic sliced |
| 1.00 | qt | LEGOUT ® Cream Soup Base 6 x 28 OZ ,prepared |
| 4.00 | oz | Knorr Ultimate Turkey Base 6 x 1 Lb ,prepared |
| 1.00 | floz | Sherry wine |
| 0.50 | lb | Swiss shredded |
| 4.00 | oz | Pimento |
| 1.00 | lb | Turkey cooked, diced |
| 2.00 | tbsp | Parsley chopped |
| 1.00 | lb | Linguine ,cooked al dente |
| 1.00 | cup | Parmesan ,grated |
| 1.00 | cup | Breadcrumbs, plain |
| 4.00 | oz | Butter ,melted |
Preparation
1) Preheat oven to 325 degrees. In large mixing bowl, combine turkey, pimiento and parsley.
2) Saute onions and mushrooms in olive oil. Add prepared turkey base,prepared cream soup base,and sherry wine, mix well. Stir in Swiss cheese gradually until melted. Add mixture to cooked turkey, pimiento and parsley, mix in cooked linguine.
In a seperate small bowl, mix parmesan cheese, breadcrumbs and melted butter. Mix well to combine.
3) Place linguine/turkey mixture in a buttered half pan, top with buttered breadcrumbs and grated Parmesan cheese. Bake uncovered at 325°F for 35-40 minutes or until thoroughly heated.
Note: Can be done 1 day ahead of time
Use Italian breadcrumbs and cheddar cheese for added flavor and color.
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