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Turkey & Sage Tetrazzini with Sweet Peas, Mushrooms, and Parmesan Cream Sauce

Turkey & Sage Tetrazzini with Sweet Peas, Mushrooms, and Parmesan Cream Sauce

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First served in 1908, turkey tetrazzini has become a mainstay of American comfort food. The dish is most known for its decadent cream sauce, but our version doesn’t leave you over-stuffed thanks to cream cheese. Earthy sage and thyme bring depth to this savory classic.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Ground Turkey

4 ounce

Peas

4 ounce

Button Mushrooms

6 ounce

Linguine

(ContainsWheat)

¼ ounce

Thyme

1 ounce

Cream Cheese

(ContainsMilk)

1 ounce

Parmesan Cheese

(ContainsMilk)

1 unit

Chicken Stock Concentrate

¼ ounce

Sage

Not included in your delivery

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2912.0640000000003 kJ
Calories696 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate79 g
Sugar8 g
Dietary Fiber8 g
Protein45 g
Sodium470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Cutting Board
Knife
Large Pot
Large Pan
Strainer
Bowl
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of water with a large pinch of salt to a boil. Thinly slice the mushrooms. Pick the thyme off the stems and roughly chop the leaves

2

Heat a drizzle of oil in a large pan over medium high heat. Add the turkey and ½ teaspoon sage (we sent more) to the pan and cook, breaking the meat up into pieces, until browned and cooked through. Set aside

3

Add the linguine to the boiling water and cook 8-10 minutes, until al dente. Drain, reserving 1 cup of pasta water.

4

While the linguine cooks, heat a drizzle of oil in the same pan you cooked the turkey in over medium-high heat. Add the mushrooms to the pan and cook, tossing, for 4-6 minutes, until golden brown. Remove the pan from heat until the linguine is ready.

5

Add the thyme, stock concentrate, peas, and reserved pasta water to the pan. Bring the mixture to a simmer over medium-high heat until the sauce has thickened and reduced by half. Reduce the heat to low, then stir in the cream cheese and half the Parmesan. Add the linguine and turkey to the pan and toss to combine. Season with salt and pepper.

6

Divide the linguine between dishes and sprinkle with remaining Parmesan. Enjoy!