Description
Turkey Tetrazzini is a comforting casserole dish that combines tender cooked turkey, sautéed mushrooms, egg noodles, and sweet peas in a rich, creamy sauce made from butter, flour, milk, cream, chicken broth, and sherry. Topped with Parmesan, Swiss cheese, and breadcrumbs, then baked to golden perfection, this hearty meal is an excellent way to use up leftover turkey and enjoy a satisfying family dinner.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces egg noodles, spaghetti, linguini or other pasta
- 12 ounces mushrooms, sliced (about 4 to 5 cups)
- 1 cup peas
Butter and Sauce
- 8 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/4 cup heavy cream
- 2 cups chicken broth
- 1/4 cup dry sherry (or vermouth or dry white wine)
Protein and Cheese
- 3 cups coarsely chopped cooked turkey
- 2/3 cup freshly grated Parmesan, divided
- 1/3 cup shredded Swiss cheese
Additional Seasonings and Toppings
- 2 tablespoons lemon juice
- Kosher salt and freshly ground pepper, to taste
- Ground nutmeg (optional)
- 1/3 cup fine fresh bread crumbs (or panko)
- Freshly chopped parsley for garnish (optional)
Instructions
- Cook Pasta: Bring 2 to 3 quarts of water to a boil, adding 1 teaspoon of salt for each quart. Cook the pasta according to package directions until al dente, then drain and set aside.
- Sauté Mushrooms: In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook, stirring, until all liquid has evaporated, about 5 to 7 minutes. Remove from heat and set aside.
- Make Roux: In a large, heavy saucepan, melt 4 tablespoons of butter over low heat. Stir in the flour and cook while stirring constantly for 3 minutes to form a roux.
- Prepare Sauce: Slowly whisk in the milk, heavy cream, chicken broth, and dry sherry into the roux. Bring to a simmer over medium-low heat and cook, stirring constantly, until slightly thickened, about 5 to 8 minutes.
- Combine Ingredients: In a large bowl, combine the cooked pasta, sauce, sautéed mushrooms, chopped turkey, and peas. Stir in 1/3 cup of Parmesan cheese, the Swiss cheese, and lemon juice. Season with salt, pepper, and a pinch of nutmeg if desired. Mix well.
- Assemble Casserole: Transfer the mixture to a buttered 3-quart casserole dish.
- Prepare Topping: In a small bowl, combine the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle evenly over the casserole. Dot the top with remaining 1 tablespoon of butter cut into small pieces.
- Bake: Place the casserole on the middle rack of a preheated oven and bake at 350°F (175°C) for 30 to 40 minutes, until bubbling and the top is golden brown.
- Garnish and Serve: Garnish individual servings with freshly chopped parsley if desired. Serve hot.
Notes
- Use up leftover cooked turkey to make this hearty and flavorful casserole.
- You can substitute the mushrooms with other vegetables if preferred.
- If you don’t have dry sherry, vermouth or dry white wine can be great alternatives.
- Be sure to adjust salt according to the saltiness of your chicken broth.
- For a crunchier topping, use panko breadcrumbs instead of regular fine bread crumbs.
- Leftover Turkey Tetrazzini keeps well refrigerated and can be reheated in the oven for best texture.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 559 kcal
- Sugar: 7 g
- Sodium: 737 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 164 mg
