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5.0 from 102 votes

Turkey Tetrazzini

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!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 to 8 servings
Calories: 660 kcal
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

For the Tetrazzini
  • 6 tablespoons unsalted butter , divided
  • 1 pound cremini mushrooms , sliced
  • 1 cup chopped shallots or onion
  • 2 cloves garlic , finely chopped
  • 1 teaspoon fresh thyme leaves , chopped
  • 1/3 cup all purpose flour
  • 2 cups chicken broth or stock *
  • 2 cups whole milk
  • 1-1/2 cups heavy cream
  • 2-3 tablespoons dry sherry (depending on how much you want to taste it)
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup grated parmigiano reggiano
  • 3/4 cup frozen peas
  • 3 cups shredded cooked turkey breast
  • 1/4 cup chopped Italian parsley , plus additional for garnish
  • 12 ounces dry linguine or spaghetti , snapped in half
  • Kosher salt and freshly ground black pepper
For the Breadcrumb Topping
  • 1 tablespoon unsalted butter , melted
  • 1/2 cup unseasoned Panko breadcrumbs
  • 1/4 cup grated parmigiano reggiano
  • 1/4 teaspoon freshly-ground black pepper

Instructions

Prep
    Cup of Yum
  1. Preheat oven to 400 degrees F.  Butter a 4.8-qt (13x9) casserole dish. 
  2. While making the Tetrazzini sauce (instructions follow), cook the pasta in a separate pot of salted boiling water just until al-dente. Drain well.
Make the Sauce and Assemble the Casserole
  1. 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. 
  2. 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.
  3. 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. 
  4. 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.*
  5. Stir in the cooked pasta and pour the mixture into the prepared casserole dish.
Make the Breadcrumb Topping
  1. In a bowl, stir together the melted butter, Panko breadcrumbs, parmesan, and 1/4 teaspoon black pepper. Sprinkle breadcrumb mixture evenly across the Tetrazzini.
Bake and Serve the Tetrazzini
  1. 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're starting to brown too quickly, shield the top of the dish with a piece of foil.
  2. Let the Tetrazzini stand for a few minutes after baking. Garnish with parsley and serve hot. The sauce will thicken significantly as it cools.

Notes

  • *Salt content can vary by brand of store bought broth/stock. Readers using brands of stock that are on the saltier side will only need to add an extra pinch or two of kosher salt before baking. Those who use low sodium varieties (or a homemade recipe that doesn’t contain salt), will likely need to use a heavier hand so the sauce isn't bland. Taste the Tetrazzini before baking and adjust as needed.
  • For ingredient substitutions and freezer instructions, see the FAQ's in the blog post above.

Nutrition Information

Serving 0.125recipe Calories 660kcal (33%) Carbohydrates 53g (18%) Protein 37g (74%) Fat 34g (52%) Saturated Fat 20g (100%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.4g Cholesterol 142mg (47%) Sodium 677mg (28%) Potassium 886mg (25%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 1453IU (29%) Vitamin C 11mg (12%) Calcium 317mg (32%) Iron 3mg (17%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 660

% Daily Value*

Serving 0.125recipe
Calories 660kcal 33%
Carbohydrates 53g 18%
Protein 37g 74%
Fat 34g 52%
Saturated Fat 20g 100%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.4g 20%
Cholesterol 142mg 47%
Sodium 677mg 28%
Potassium 886mg 19%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 1453IU 29%
Vitamin C 11mg 12%
Calcium 317mg 32%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.