One Pot Turkey Tetrazzini with Mushrooms, Peas, and Sage Cream Sauce
Tetrazzini is an American classic comfort food believed to be named after the famous opera star Luisa Tetrazzini in California in the early 1900’s. This dish is often baked casserole-style. This version; however, is made on top of the stove in one large pot making it an easy choice for a weeknight dinner.
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Ingredients
- 1 tbsp olive oil
- 3 tbsps butter
- 1 onion diced
- 2 cloves garlic minced
- 8 oz. mushrooms chopped
- 1 medium red bell pepper diced
- 1 tbsp sage fresh, chopped
- Sea salt to taste
- black pepper to taste
- 2-1/2 cups chicken stock
- ½ cup dry white wine
- 1 ½ cups whole milk
- ½ cup heavy cream
- 12 oz. linguine dry
- 1 cup green peas frozen
- 2 cups turkey cooked, cubed
- ½ cup parmesan cheese freshly grated
- 3 tbsps sour cream
- ½ cup parsley fresh, chopped
Instructions
- Add butter and olive oil to a large pot with a lid. Heat over medium heat.
- When butter has melted, add onion, garlic, mushrooms, red pepper, and sage. Season generously with salt and black pepper to taste. Cook 5-6 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
- Add chicken stock, wine, milk, and cream. Increase heat to medium-high. Bring to a steady boil.
- Add linguine, and frozen peas. Season with salt and pepper to taste. Stir to cover the linguine with the liquid. Reduce heat to medium-low and cover with a lid, leaving lid slightly offset so it does not boil over. Cook, stirring occasionally, until the linguine is cooked and has absorbed most of the liquid.
- Stir in turkey, parmesan cheese, sour cream, and parsley. Taste and adjust the seasoning, if necessary.
- Remove from heat and let sit 5-10 minutes. Sauce will thicken upon standing. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 757kcal (38%)Carbohydrates: 84g (28%)Protein: 37g (74%)Fat: 28g (43%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 98mg (33%)Sodium: 416mg (18%)Potassium: 951mg (27%)Fiber: 6g (25%)Sugar: 14g (16%)Vitamin A: 1718IU (34%)Vitamin C: 29mg (35%)Calcium: 370mg (37%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
