turkey tetrazzini recipe

This easy Turkey Tetrazzini recipe is classic comfort food that&#39;s irresistibly creamy, cheesy, and delicious! It&#39;s a great make-ahead meal and freezer-friendly. Also pretty much the most perfect use for leftover Thanksgiving Turkey.

Turkey Tetrazzini

sour cream

butter (, melted)

chicken broth

dry sherry

salt

pepper

garlic powder

peas and carrots ((does not need to be thawed))

turkey

spaghetti (, cooked al dente)

mozzarella cheese

cheddar cheese

Parmesan cheese

parsley (, for garnish)

Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick cooking spray, set aside.

In large bowl whisk together both soups, sour cream, butter, chicken broth, sherry, salt, pepper, and garlic powder until combined.

Stir in the peas and carrots, turkey, and cooked spaghetti; toss to combine until fully coated.

Pour mixture into the prepared baking dish and sprinkle with the cheeses.

Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.

Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.

Serve and enjoy!

https://embed.mediavine.com/videos/pmzlpgocuelhbamw85lm

This easy Turkey Tetrazzini recipe is classic comfort food that's irresistibly creamy, cheesy, and delicious! It's a great make-ahead meal and freezer-friendly. Also pretty much the most perfect use for leftover Thanksgiving Turkey.

This creamy Tetrazzini recipe with mushrooms and peas is easy to make with leftover turkey after Thanksgiving or rotisserie chicken. With a rich parmesan cream sauce, this casserole is cold weather comfort food at its best!

unsalted butter (, divided)

cremini mushrooms (, sliced)

shallots

garlic (, finely chopped)

thyme leaves (, chopped)

all purpose flour

milk

heavy cream

nutmeg

Parmigiano Reggiano

peas

turkey breast

parsley

dry linguine

kosher salt and black pepper

unsalted butter (, melted)

breadcrumbs

black pepper

Preheat oven to 400 degrees F.  Butter a 4.8-qt (13x9) casserole dish. 

While making the Tetrazzini sauce (instructions follow), cook the pasta in a separate pot of salted boiling water just until al-dente. Drain well.

Prep

Melt 2 tablespoons of butter in a large, heavy-bottomed pot over medium-high heat, until foaming subsides. Add mushrooms with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until liquids are released and mostly evaporated, about 5 minutes. 

Add onions or shallots and cook for about 3-4 more minutes, until mushrooms are beginning to brown. Stir in garlic and thyme and cook for 1 minute, until fragrant. Remove mixture from pan and set aside.

Melt 4 more tablespoons of butter in the empty pan. Stir in flour and cook for 1-2 minutes. Whisk in broth/stock, milk, cream, sherry, nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue cooking, whisking, until the sauce is smooth, glossy, and coats the back of a spoon, about 5 minutes. 

Whisk in 3/4 cup Parmigiano Reggiano until smooth. Remove from heat and fold in sautéed mushrooms, peas, shredded turkey, and parsley. Season to taste with salt and pepper.*

Stir in the cooked pasta and pour the mixture into the prepared casserole dish.

Make the Sauce and Assemble the Casserole

In a bowl, stir together the melted butter, Panko breadcrumbs, parmesan, and 1/4 teaspoon black pepper. Sprinkle breadcrumb mixture evenly across the Tetrazzini.

Make the Breadcrumb Topping

Place casserole dish on a baking sheet and bake for 25 minutes, until the topping is toasted and sauce is bubbling. Watch the breadcrumbs, particularly around the 15-minute mark. If they&#39;re starting to brown too quickly, shield the top of the dish with a piece of foil.

Let the Tetrazzini stand for a few minutes after baking. Garnish with parsley and serve hot. The sauce will thicken significantly as it cools.

Bake and Serve the Tetrazzini

https://mediavine-res.cloudinary.com/video/upload/t_original/v1575621958/stapn8z7r4tbq6brre1p.mp4

This from-scratch Tetrazzini recipe is an easy way to turn leftover turkey or chicken into a cozy comfort food dinner. Great after a holiday dinner, and you can even make it a freezer meal for later!

Tetrazzini

Simple turkey tetrazzini is a flavorful pasta casserole dish. It&#039;s perfect for using leftover holiday turkey, but tasty year round!

Turkey Tetrazzini Recipe

linguine, cooked

butter (softened)

(10.5-ounce) cans cream of celery ((or cream of chicken))

garlic salt (with parsley flakes)

Mozzarella cheese

bread crumbs ((optional))

Preheat oven to 350°F. Grease a 9-x-13-inch baking dish and set aside.

Cook linguine according to package directions. Drain and set aside.

Meanwhile, in a large bowl, combine chopped turkey, butter, soup, sour cream, salt, pepper, and chicken broth in a medium bowl. Stir in noodles until well combined.

Pour into prepared baking dish. Sprinkle both cheeses on top and bread crumbs (if desired) and bake for 36–42  minutes, until cheeses are melted and bubbling.

https://content.jwplatform.com/videos/ehDr1Afr.mp4

This Creamy Turkey Tetrazzini Is A Simple And Flavorful Pasta Casserole Dish. It’s Perfect For Using Leftover Holiday Turkey, But Makes For A Crowd Favorite Year Round!

Turkey Tettrazzini

This easy Turkey Tetrazzini Recipe is a creamy, comforting, crowd-pleasing pasta casserole and a delicious way to use up leftover turkey. Made with chunks of leftover turkey and spaghetti noodles in a creamy sauce made with mushrooms and heavy cream.

turkey (shredded)

(16 ounces) dry spaghetti noodles

olive oil

butter (divided)

onion

crimini mushrooms (sliced)

garlic (minced)

dry white wine

all-purpose flour

chicken stock (or homemade turkey stock)

thyme (minced)

white cheddar cheese (shredded)

lemon juice (for serving)

Preheat oven - Preheat oven to 350 degrees F. and spray a large casserole dish with nonstick cooking spray. Set aside.

Shred the turkey - gather approximately 5 cups of cooked turkey and shred into small, bite-sized pieces (see notes).

Boil the spaghetti - Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until just under al dente. Drain, rinse, and set aside.

Sauté the vegetables - Heat the olive oil and one tablespoon of butter in a large, heavy-bottomed Dutch oven over medium-high heat. Add the onion and cook for 2-3 minutes or until starting to soften. Add the mushrooms and cook for 3-4 minutes or until tender. Stir in the minced garlic and cook for 1 minute. Add the white wine and bring to a simmer. Cook until the liquid is reduced by half.

Prepare the roux - Over medium heat, melt the remaining butter with the onions and mushrooms. Sprinkle with flour, whisking continuously to combine the flour with the melted butter, forming a thick paste covering the onions and mushrooms (this is your roux).

Make the sauce - Whisking continuously to prevent clumping, slowly add the chicken broth. Once the chicken or turkey stock has been incorporated, add in the heavy cream - season with salt, black pepper, and fresh thyme. Bring to a low simmer, then reduce heat to low.

Return the turkey - Add the turkey, frozen peas, and half of the cheese to the sauce and simmer for 2-3 minutes - season with additional salt and pepper to taste.

Assemble - Mix in the spaghetti noodles and mix before transferring everything to your prepared casserole baking dish. Sprinkle with additional thyme, if desired, and top with the remaining shredded cheddar cheese.

Bake - Transfer to the oven and tent with foil. Bake for 30 minutes covered, then remove the foil tent and continue to bake for an additional 15 minutes.

Serve - Allow the baking dish to rest for 5 minutes before serving. Enjoy!

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Turkey Tetrazzini Recipe

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