Turkey Tetrazzini
User Reviews
5
-
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
Turkey Tetrazzini
Description
Turkey Tetrazzini blends cooked linguine with a savory mushroom and onion mixture that has been sautéed with garlic and thyme. The sauce is a smooth, luxurious combination of chicken broth, milk, heavy cream, and dry sherry thickened with a butter and flour roux, seasoned with nutmeg and Parmesan cheese. Peas add a pop of color and sweetness, while the shredded turkey provides a substantial protein element. Before baking, the dish is topped with a blend of panko breadcrumbs, melted butter, Parmesan, and freshly ground pepper, which bakes to a golden, crispy finish. This recipe calls for cooking the pasta al dente so it does not become mushy during baking. It results in a rich, comforting casserole with a balance of creamy and crunchy textures.
Turkey Tetrazzini is traditionally served as a main dish, suitable for dinner or a holiday gathering where leftover turkey is available. The layered flavors of sautéed mushrooms and fresh herbs enrich the dish, making it feel more special than typical pasta casseroles.
Adjusting the salt level in the sauce is important based on the sodium content of the chicken broth used; tasting the sauce before baking helps prevent blandness or oversalting. The dish can be assembled ahead and baked just before serving to maintain its crunchy topping and creamy interior.
Ingredients
For the Tetrazzini
- 6 tablespoons butter divided, unsalted
- 1 pound cremini mushrooms , sliced
- 1 cup onion or shallots, chopped
- 2 cloves garlic , finely chopped
- 1 teaspoon thyme chopped, fresh leaves
- 1/3 cup all-purpose flour
- 2 cups chicken broth or stock
- 2 cups milk whole
- 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 Parmigiano Reggiano cheese grated
- 3/4 cup peas frozen
- 3 cups turkey breast shredded cooked
- 1/4 cup Italian parsley plus additional for garnish, chopped
- 12 ounces linguine snapped in half, or spaghetti, dry
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
For the Breadcrumb Topping
- 1 tablespoon butter melted, unsalted
- 1/2 cup panko breadcrumbs unseasoned
- 1/4 cup Parmigiano Reggiano cheese grated
- 1/4 teaspoon black pepper freshly-ground
Instructions
Prep
- Preheat oven to 400 degrees F. Butter a 4.8-qt (13x9) casserole dish.
- 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
- 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.
- 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.
- 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.
- 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.*
- Stir in the cooked pasta and pour the mixture into the prepared casserole dish.
Make the Breadcrumb Topping
- 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
- 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.
- 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
- Adjust added salt carefully based on the saltiness of your chicken broth to keep the sauce flavorful without being too salty.
- Cook pasta until just al dente to prevent overcooking during baking.
- The dry sherry adds subtle depth, so adjust the amount based on your preference.
- Stir peas in just before assembling for a fresh pop of color and mild sweetness.
- The breadcrumb topping provides a crunchy contrast; ensure the breadcrumb mixture is spread evenly before baking.
- This casserole is excellent for using leftover cooked turkey breast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 660 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
