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Turkey Tetrazzini

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
48 mins
Servings: 8
Calories: 384 kcal
Course: Main Course
Cuisine: Italian-American Fussion

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

Instructions

    Cup of Yum
  1. Get a pot of liberally salted water boiling (for the pasta).
  2. Preheat oven to 350°F.
  3. Melt the butter in a large saucepan/skillet over medium-high heat.
  4. Add the onion and celery and cook until soft and translucent, about 5 minutes.
  5. Add the mushrooms and cook until soft and starting to release their liquids.
  6. Add the sherry and cook for about 2 minutes.
  7. Add the pasta to the boiling water and cook until al dente, according to package directions.
  8. Sprinkle the flour on the mushroom mixture and stir. Cook for another 2 minutes.
  9. 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.
  10. Stir in the turkey and peas. Stir to combine.
  11. Meanwhile, melt the remaining 2 tablespoon butter and add with the breadcrumbs and remaining ¼ cup Parmesan in a small bowl.
  12. 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.
  13. 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

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

% 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.