Turkey Tetrazzini
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
853 kcal
-
Course
Main Course
-
Cuisine
American
Turkey Tetrazzini
Description
This Turkey Tetrazzini recipe begins by sautéing sliced mushrooms in butter until lightly browned, then removing them. Onions and garlic are softened and lightly browned in the same pot before deglazing with dry sherry to capture browned bits and infuse flavor. Wide egg noodles are added to the pot along with turkey stock and cooked just until beginning to soften. Frequent stirring prevents sticking even though the noodles aren’t fully submerged.
Heavy cream and Dijon mustard are stirred in to enrich the sauce, blending creamy tang with savory depth. Cooked turkey and peas are combined to finish the filling. The casserole is covered with a mixture of grated Parmigiano-Reggiano and crunchy panko breadcrumbs tossed with olive oil, creating a golden crust when baked.
Turkey Tetrazzini works well as a way to use leftover poultry, turning it into a dish that is both satisfying and flavorful. The creamy mix with egg noodles and mushroom-onion sauté offers a balanced texture with tender noodles and a crisp topping, suitable for family dinners or holiday leftovers.
The notes include advice to prep vegetables before cooking for efficiency, choose well-salted stock so the noodles carry flavor, and instructions for storing leftovers refrigerated up to three days or freezing the unbaked casserole with toppings kept separate. Reheating can be done on the stovetop with added liquid to loosen the sauce.
Ingredients
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 egg noodles wide
- 4 to 5 cups turkey stock or chicken stock
- salt freshly ground
- black pepper freshly ground
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 ½ cups pea
- 1 ½ pounds turkey coarsely chopped, leftover
For the topping
- 1 cup Parmigiano-Reggiano cheese coarsely grated
- 1 cup panko
- olive oil
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
- Prepare all vegetables before cooking, as the dish comes together quickly.
- Use well-salted stock to ensure the noodles absorb good flavor during cooking.
- Store leftovers in a sealed container in the fridge for up to 3 days and reheat gently with added stock or cream.
- Freeze the casserole unbaked with topping separate for up to 3 months; thaw overnight in the fridge before baking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
