Turkey Tetrazzini




Turkey Tetrazzini

For 2 people you will need:

  • 8 oz ground turkey
  • 4 oz peas
  • 4 oz mushrooms
  • Linguine
  • 1/4 oz thyme
  • 1 oz cream cheese
  • 1 oz parmesan cheese
  • 1 can of chicken stock
  • Fresh sage
  • 2 teaspoons oil
  1. Boil large pot of water with added salt to a boil.
  2. Thinly slice mushrooms.  Pick thyme and sage off their stems and roughly chop the leaves.
  3.  Heat oil in skillet over medium heat.Add the turkey and sage to pan and cook until browned, breaking up large pieces of turkey. Set aside.
  4. Add linguine to boiling water and cook as the box directs, usually 8-10 minutes. Drain and reserve about a cup of the water.
  5. While the linguine is cooking,  heat oil in a skillet (you can use the same pan that the turkey cooked in) and add the mushrooms to cook until brown. Remove pan from heat.
  6. When the linguine is down, add the thyme, stock, peas, and the cup of water you saved. Bring this to a simmer over medium heat until it begins to thicken. Liquid should go down by half.
  7. Reduce heat to low then stir in the cream cheese and half of the parmesan cheese.
  8. Add the linguine and turkey . Toss and combine.
  9. Always season with salt and pepper (except those who should be watching their sodium intact)




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