Description
This classic Turkey Tetrazzini is a creamy, comforting casserole made with tender turkey, mushrooms, peas, and a rich Parmesan sauce, all baked under a crispy breadcrumb topping. Perfect for using leftover turkey and serving 6 to 8 people.
Ingredients
Scale
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
- ⅓ cup all purpose flour
- 2 cups chicken broth or stock
- 2 cups whole milk
- 1.5 cups heavy cream
- 2-3 tablespoons dry sherry
- ⅛ teaspoon ground nutmeg
- ¾ cup grated Parmigiano Reggiano
- ¾ cup frozen peas
- 3 cups shredded cooked turkey breast
- ¼ cup chopped Italian parsley, plus additional for garnish
- 12 ounces dry linguine or spaghetti, snapped in half
- Kosher salt and freshly ground black pepper, to taste
Breadcrumb Topping
- 1 tablespoon unsalted butter, melted
- ½ cup unseasoned Panko breadcrumbs
- ¼ cup grated Parmigiano Reggiano
- ¼ teaspoon freshly-ground black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees F. Butter a 4.8-quart (13×9) casserole dish and set aside. Cook the pasta in a large pot of salted boiling water just until al dente, then drain well and set aside.
- Sauté Mushrooms and Aromatics: Melt 2 tablespoons of butter in a large, heavy-bottomed pot over medium-high heat until foaming subsides. Add sliced mushrooms with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for about 5 minutes until liquids are released and mostly evaporated. Add chopped shallots or onions and cook for another 3-4 minutes until mushrooms begin to brown. Stir in garlic and thyme, cooking for 1 minute until fragrant. Remove this mixture from the pan and set aside.
- Make the Sauce: In the empty pan, melt 4 tablespoons of butter. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, whole milk, heavy cream, dry sherry, ground nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Continue whisking and cooking until the sauce is smooth, glossy, and thick enough to coat the back of a spoon, about 5 minutes. Stir in ¾ cup grated Parmigiano Reggiano until melted and smooth.
- Combine Ingredients: Remove the sauce from heat and fold in the sautéed mushrooms and shallots, frozen peas, shredded turkey breast, and chopped parsley. Adjust seasoning with salt and pepper to taste. Stir in the cooked pasta ensuring it is well coated. Pour the entire mixture into the prepared casserole dish.
- Prepare Breadcrumb Topping: In a small bowl, combine the melted butter, Panko breadcrumbs, ¼ cup grated Parmigiano Reggiano, and ¼ teaspoon black pepper. Sprinkle this mixture evenly over the top of the casserole.
- Bake the Tetrazzini: Place the casserole dish on a baking sheet to catch any spills. Bake in the preheated oven for 25 minutes until the breadcrumb topping is toasted and the sauce is bubbling. Check around 15 minutes; if breadcrumbs are browning too quickly, cover loosely with foil to prevent burning.
- Serve: Let the Tetrazzini stand for a few minutes after baking to allow the sauce to thicken. Garnish with additional chopped parsley and serve hot for a comforting, creamy meal.
Notes
- Salt content varies by broth brand; taste the sauce before baking and adjust seasoning as needed to avoid blandness or oversalting.
- Dry sherry can be omitted or substituted with white wine for a different flavor profile.
- Leftover cooked turkey breast works perfectly here; turkey can be replaced with cooked chicken if desired.
- Add more vegetables like bell peppers or spinach for added nutrition and color.
- To freeze, assemble the casserole without the breadcrumb topping, freeze in an airtight container, and add the topping before baking when ready to cook.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
