Turkey Tetrazzini
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
48 mins
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Servings
8
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Calories
384 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Turkey Tetrazzini
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Turkey Tetrazzini is not only a great way to use up all that leftover holiday turkey, but it's also an amazingly delicious dish that the entire family will love.
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Ingredients
- 8 tablespoon unsalted butter divided
- 1 cup onion chopped
- 1 cup celery chopped
- ¼ cup all-purpose flour
- 16 oz mushrooms sliced
- 2 tablespoon dry sherry or white wine (optional)
- 12 oz extra-wide egg noodles
- 1 cup whole milk
- 2 cups chicken broth or turkey
- 2 teaspoon kosher salt
- 1 tsp black pepper
- ½ teaspoon ground nutmeg
- 8 oz white cheddar shredded
- ½ cup Parmesan Cheese divided
- 3 cups turkey cooked and roughly chopped
- 1 cup sweet peas frozen
- 1 cup panko breadcrumbs
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Instructions
- Get a pot of liberally salted water boiling (for the pasta).
- Preheat oven to 350°F.
- Melt the butter in a large saucepan/skillet over medium-high heat.
- Add the onion and celery and cook until soft and translucent, about 5 minutes.
- Add the mushrooms and cook until soft and starting to release their liquids.
- Add the sherry and cook for about 2 minutes.
- Add the pasta to the boiling water and cook until al dente, according to package directions.
- Sprinkle the flour on the mushroom mixture and stir. Cook for another 2 minutes.
- Stir in the chicken broth and milk. Stir until slightly thickened, about 4 minutes. Stir in the salt, pepper, and nutmeg. Stir in the cheddar cheese and ¼ cup of Parmesan cheese and continue mixing until melted and smooth.
- Stir in the turkey and peas. Stir to combine.
- Meanwhile, melt the remaining 2 tablespoon butter and add with the breadcrumbs and remaining ¼ cup Parmesan in a small bowl.
- Spray your baking dish (or lasagna pan) with cooking spray. Transfer the turkey mixture into the pan and even out with the back of a large spoon. Sprinkle the breadcrumb mixture all over the top.
- Bake uncovered for 20 minutes, until bubbly. Place under the broiler for a minute or two if you want the bread crumbs more toasted (keep an eye on them, don't let them burn!). Serve at once.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- You can substitute whatever your favorite type of pasta for the egg noodles.
- When reheating, add another couple of tablespoons of milk and broth over all over the top of the casserole. Cover with foil and cook at 350°F for about 20 minutes.
- The casserole will freeze nicely for up to 2 months. Leftovers keep in the fridge for up to 5 to 7 days.
Nutrition Information
Show Details
Calories
384kcal
(19%)
Carbohydrates
15g
(5%)
Protein
22g
(44%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
1198mg
(50%)
Potassium
475mg
(14%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
813IU
(16%)
Vitamin C
7mg
(8%)
Calcium
352mg
(35%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 1198mg | 50% |
| Potassium | 475mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 813IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 352mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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