Easy Turkey Tetrazzini Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
1 hr
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Servings
12
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Calories
416 kcal
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Course
Main Course
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Cuisine
American
Easy Turkey Tetrazzini Recipe
Description
This dish begins by sauteing diced onions and a mix of button and baby bella mushrooms in butter until browned and tender. Garlic is added briefly before stirring in flour to create a roux. Sherry is used to deglaze the pan, infusing the sauce with a subtle acidity.
Chicken stock and heavy cream are added to form a rich, thickened cream sauce. The diced cooked turkey and peas are folded in along with Parmesan cheese, salt, and pepper. The sauce is combined with cooked pasta and transferred to a baking dish.
The casserole is topped with breadcrumbs and Parmesan then baked until the topping is golden and crisp. The result is a comforting dish with tender pasta, creamy mushroom sauce, and juicy turkey pieces balanced by the slight crunch of the breadcrumb topping.
Ingredients
- ¼ cup butter unsalted
- 1 yellow onion peeled and small diced
- 2 cups button mushrooms sliced
- 2 cups baby bella mushroom sliced
- 2 garlic finely minced cloves
- 1/3 cup all-purpose flour
- 1/3 cup sherry
- 3 cups chicken stock
- 1 cup heavy whipping cream
- 5 to 6 cups turkey large diced, cooked
- 1 cup Parmesan Cheese grated
- 1 pound spaghetti linguine, fettuccini, or egg noodles
- 1 cup pea
- ½ cup breadcrumbs
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 350°.
- In a large frying pan or cast-iron skillet over medium-high heat add in the butter.
- Once the butter is melted place in the onions and mushrooms and cook for 8-10 minutes while occasionally stirring until browned and tender. All the moisture from the mushrooms will secrete and then go back in.
- Stir in the garlic and cook for 20 to 30 seconds and then sprinkle in the flour and mix until completely mixed in.
- Next, deglaze with the sherry wine which will immediately absorb into the mushrooms and onions.
- Pour in the chicken stock and stir to mix. Bring the mixture to a boil.
- Once boiling it should be very thick and at this point pour in the cream to and mix to form a creamed mushroom sauce.
- Add in the turkey, ½ cup of parmesan cheese, salt and pepper and mix to combine. Set aside and keep warm.
- In a large pot of boiling salted water add in the pasta and cook until al dente or according to the instructions on the package.
- Drain the noodles and add them to the pan with the creamed mushrooms along with the peas and gently thoroughly mix all the ingredients.
- At this point you can leave in the pan or transfer to a 13x9 casserole dish.
- Sprinkle evenly with the breadcrumbs and remaining ½ cup of parmesan cheese over the top.
- Bake at 350° for 40 to 45 minutes or until lightly browned on top and bubbling. Sprinkle on optional chopped fresh parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 306mg | 13% |
| Potassium | 430mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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