Turkey & Sage Tetrazzini
with Sweet Peas, Mushrooms, and Parmesan Cream Sauce
First served in 1908, tetrazzini is most known for its decadent cream sauce, but our version doesn’t leave you overstuffed thanks to a little cream cheese, rather than heavy cream. Paired with a little fresh pasta, our nod to Thanksgiving couldn’t be more delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
113 g
Green Peas
113 g
Cremini Mushrooms
170 g
Fresh Linguine
(Contains: Egg, Wheat)
7 g
Thyme
28 g
Cream Cheese
(Contains: Milk)
28 g
Parmesan Cheese, shredded
(Contains: Milk)
1 unit
Chicken Broth Concentrate
7 g
Sage
Not included in your delivery
unit
Salt*
unit
Pepper*
unit
Oil*
Nutrition Values
Cooking Steps
Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice the mushrooms. Strip 2 tsp thyme leaves (double for 4 people) off the stems. Pick the sage leaves off the stems and roughly chop 2 tsp (double for 4 people.)
Cook the turkey: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the ground turkey and sage. Cook, breaking up the meat into pieces with a wooden spoon, until meat is no longer pink, 2-3 min. Add the mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown, 4-6 min.
Cook the pasta: Meanwhile, add the linguine to the boiling water and cook until the pasta is tender, 2-3 min. Reserve 1/4 cup pasta water (double for 4 people.) Drain.
Make the sauce: When the mushrooms are golden-brown, add the thyme, broth concentrate(s), peas, reserved pasta water, cream cheese and half the Parmesan to the pan. Add the linguine to the pan and toss to combine.
Finish and serve: Divide the linguine between dishes and sprinkle with the remaining Parmesan. Enjoy!
