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turkey tetrazzni


Rate this recipe 4/5 (13 Votes)


  • 4 tbsp (60 mL) Butter, divided
  • ½ cup (125 mL) Breadcrumbs
  • 1 lb (454 g) Dry linguini pasta
  • 1 tbsp (15 mL) Vegetable oil
  • 1 Onion, chopped
  • 2 Cloves garlic, minced
  • 2 cups (500 mL) Sliced cremini mushrooms
  • ½ Red pepper, chopped
  • 1 lb (454 g) Extra Lean Ground Turkey
  • ¼ cup (60 mL) Flour
  • ¼ cup (60 mL) White wine
  • 2 cups (500 mL) Chicken broth
  • ¾ cup (175 mL) Whipping cream (35%)
  • ¼ tsp (2 mL) Nutmeg
  • 1 tsp (5 mL) Chopped fresh thyme
  • 1 cup (250 mL) Frozen peas
  • 1 tbsp (15 mL) Chopped fresh parsley (optional)
  • Salt and pepper
  • 1/3 cup (80 mL) Freshly grated Parmesan cheese


Level of difficulty Average
Cost Average budget


Step 1

MELT 3 tbsp butter in a large skillet over medium heat. Add breadcrumbs. Cook, stirring constantly for 3-4 minutes or until breadcrumbs are golden brown and toasted. Remove from the pan and set aside. COOK pasta in a large pot of salted boiling water according to package directions. Drain and set aside. HEAT remaining butter and oil in a large skillet. Add onions, garlic, mushrooms and red pepper. Cook for 3-4 minutes or until tender. Add turkey and cook, breaking meat apart with a wooden spoon for 8-9 minutes or until browned. Sprinkle flour over the mixture and cook, stirring for 1-2 minutes. Pour in wine and broth. Bring to a boil, reduce heat and stir in cream, nutmeg and thyme. Simmer 2-3 minutes or until thickened. Stir in peas and parsley. Season with salt and pepper to taste. ADD pasta to the sauce and toss to coat. Divide pasta between serving plates or serve on a large platter. Sprinkle with Parmesan cheese and buttered breadcrumbs.

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