Tacchino alla Tetrazinni -- Turkey Tetrazinni

Name: Tacchino alla Tetrazinni -- Turkey Tetrazinni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 md. onion, chopped; 1/2 lg. green pepper, chopped; 7 tablespoons, butter; 1 tsp. garlic, minced; 1 lb. white mushrooms, sliced; 1-1/2 tsp. Essence (see below in comments); 1/2 tsp. thyme; 1/4 cup all purpose flour; 1/4 cup dry white wine; 2 cups chicken broth; 1-1/4 cup heavy cream; 12 oz. Penne Pasta, cooked; 1 lb. cooked turkey, skinless, boneless and cubed; 1 tbsp. Italian Parsley, chopped fine; 1-1/4 tsp. salt; 1/4 tsp. fresly ground black pepper; 1/3 cup Parmesan Cheese, grated

Servings: persons

1 md. onion, chopped
1/2 lg. green pepper, chopped
7 tablespoons, butter
1 tsp. garlic, minced
1 lb. white mushrooms, sliced
1-1/2 tsp. Essence (see below in comments)
1/2 tsp. thyme
1/4 cup all purpose flour
1/4 cup dry white wine
2 cups chicken broth
1-1/4 cup heavy cream
12 oz. Penne Pasta, cooked
1 lb. cooked turkey, skinless, boneless and cubed
1 tbsp. Italian Parsley, chopped fine
1-1/4 tsp. salt
1/4 tsp. fresly ground black pepper
1/3 cup Parmesan Cheese, grated

1
Preheat oven to 375 degrees.
2
In a large skillet, saute the onion and bell pepper in 6 tablespoons of the butter until soft, about 3-4 minutes.
3
Add the garlic and cook for one more minute.
4
Add the mushrooms and essence and thyme.
5
Cook, stirring occasionally until the mushrooms are soft.
6
Sprinkle with flour and cook for another minute.
7
Add the wine and chicken broth and stirring until smooth and thick.
8
Add the heavy cream and bring to a boil.
9
Reduce heat to medcium and simmer until sauce is thick enough to coat the back of a spoon and very flavorful, about 15 minutes.
10
When the sauce has thickened, add the Penne Pasta, cooked turkey, parsley, salt, black peppr and parmesan cheese.
11
Mix well to combine all intredients.
12
Butter a 9x13 inch casserole dish with the remaining 1 tablespoon of butter.
13
Transfer the mixture in the skillet to the buttered casserole dish.
14
Bake in the 375 degree oven, uncovered, until the mixture is bubbly and nicely browned on top, about 30-35 minutes.
15
Serve hot.

1096

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 md. onion, chopped, 1/2 lg. green pepper, chopped, 7 tablespoons, butter, 1 tsp. garlic, minced, and more.

Yes, Tacchino alla Tetrazinni -- Turkey Tetrazinni falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!