Turkey Tetrazzini

Name: Turkey Tetrazzini
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoons (1 oz) butter; 10 ounces white mushrooms; 1 large (7 oz) yellow onion; 2 cloves garlic; ½ cup dry sherry; 12 ounces wide egg noodles; 4 to 5 cups turkey or chicken stock; Salt and freshly ground black pepper; 1 cup heavy cream; 2 tablespoons Dijon mustard; 1 ½ cups peas; 1 ½ pounds leftover turkey; 1 cup coarsely grated Parmigiano-Reggiano; 1 cup panko; olive oil

User Reviews

5.0

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 servings
Calories
853 kcal
Course
Main Course
Cuisine
American

Turkey Tetrazzini

Iris Warren

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This turkey tetrazzini casserole is made with cooked turkey, creamy mushroom sauce, egg noodles, and a crispy panko-Parmesan topping. It's easy to prepare, uses only one pan, and is a great way to use up your Thanksgiving leftovers.

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Ingredients

Servings

For the tetrazzini

2 tablespoons (1 oz) butter plus more if needed
10 ounces white mushrooms sliced
1 large (7 oz) yellow onion diced
2 cloves garlic minced
½ cup dry sherry
12 ounces wide egg noodles
4 to 5 cups turkey or chicken stock
Salt and freshly ground black pepper
1 cup heavy cream
2 tablespoons Dijon mustard
1 ½ cups peas
1 ½ pounds leftover turkey coarsely chopped

For the topping

1 cup coarsely grated Parmigiano-Reggiano
1 cup panko
olive oil

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Instructions

Make the tetrazzini

Crank the oven up to 400°F (204°C).
Melt the butter in a Dutch oven over medium-high heat. Add the mushrooms and cook until lightly browned, 4 to 5 minutes. Scoop them from the pot and into a bowl.
Reduce the heat to medium. If the Dutch oven is dry, add another tablespoon or two of butter. Dump in the onions and sauté, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Add the garlic and cook for 1 more minute. Transfer the onions and garlic to the bowl of mushrooms.
Splash in the sherry and scrape up any stuck-on bits with a wood spoon. Let the booze boil for 1 minute.
Add the noodles and 4 cups of the stock, turn the heat to high, and bring to a boil. ☞ TESTER TIP: The noodles won't be fully covered, but fear not. All will be fine. Stir frequently to prevent the noodles from sticking and cook until the noodles begin to soften and the stock begins to thicken slightly, 5 to 9 minutes.
Pour in the cream and continue stirring until the noodles are al dente, 2 to 4 minutes more. If the mixture is too thick, stir in the last cup of stock, 1/4 cup at a time, until the desired consistency is reached.
Stir in the mustard and season with salt and pepper and taste.

Make the topping

Mix the cheese and panko In a small bowl. Season with salt and pepper and drizzle in enough olive oil to moisten the panko. Toss. Taste and season more, if needed.
Add the mushroom-onion mixture back to the Dutch oven along with the peas and turkey. Stir well, being mindful not to tear the noodles. Top with the panko mixture.
Slide the pot into the oven and bake until the sauce is hot and bubbly, about 15 minutes. Heat the broiler and brown the top for 3 to 5 minutes, if needed. Serve directly from the Dutch oven.

Notes

Prep first--This dish comes together quickly, so I recommend doing all of your vegetable prep work before beginning to cook.
Stock--Because the noodles are cooked in the stock, and pasta water is always well-salted, don't use low- or no-sodium stock. You want the pasta itself to have flavor.
Storage and reheating--Leftover turkey tetrazzini can be stored in the fridge in a sealed container for up to 3 days. To reheat, warm it on the stovetop over low heat, adding extra stock and/or cream to loosen the sauce.
Freezing--To freeze the casserole, prepare the filling and topping, but do not bake. Let the filling mixture cool completely, then wrap your casserole dish tightly in plastic and store it in the freezer for up to 3 months. Keep the topping separate. Thaw in the refrigerator overnight before baking.

Nutrition Information

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Serving 1portion Calories 853kcal (43%) Carbohydrates 65g (22%) Protein 57g (114%) Fat 39g (60%) Saturated Fat 18g (90%) Monounsaturated Fat 12g Trans Fat 0.3g Cholesterol 242mg (81%) Sodium 757mg (32%) Fiber 5g (20%) Sugar 10g (20%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 853 kcal

% Daily Value*

Serving	1portion
Calories	853kcal	43%
Carbohydrates	65g	22%
Protein	57g	114%
Fat	39g	60%
Saturated Fat	18g	90%
Monounsaturated Fat	12g	60%
Trans Fat	0.3g	15%
Cholesterol	242mg	81%
Sodium	757mg	32%
Fiber	5g	20%
Sugar	10g	20%