Details
RECIPE RATING
Turkey Tetrazzini
A comforting baked pasta dish combining turkey, creamy sauce, vegetables, and cheese, often made with holiday leftovers.
Course
Main Course
CUISINE
American-Italian
Estimated Time
55 Minutes
Course
Main Course
CUISINE
American-Italian
Estimated Time
55 Minutes
INSTRUCTIONS
- Boil the Pasta: Cook the spaghetti in a large pot of salted boiling water until just al dente (subtract about 1 minute from the package instructions so it does not turn mushy while baking). Drain well.
- Sauté the Aromatics and Mushrooms: Melt 3 tablespoons of the butter in a large skillet or Dutch oven over medium-high heat. Add the mushrooms and onions, cooking until browned and tender (about 8 minutes). Stir in the garlic and cook for 30 seconds.
- Make the Roux: Sprinkle the flour over the mushroom mixture and stir well to coat for 1 to 2 minutes. Deglaze the pan with dry sherry or white wine, scraping up any browned bits from the bottom.
- Build the Cream Sauce: Slowly whisk in the chicken stock, whole milk, and heavy cream. Bring to a gentle simmer and cook until thickened, then stir in the nutmeg and half of the Parmesan cheese until melted.
SUBSTITUTION – Add the Cream of Mushroom or Cream of Celery soup and slowly add broth or milk until the soup isn’t thick and the pasta is evenly coated. - Combine Everything: Fold the cooked turkey, drained pasta, and frozen peas directly into the creamy sauce until well combined.
- Assemble and Top: Transfer the mixture into a greased 9×13-inch baking dish. In a small bowl, toss the panko breadcrumbs with the remaining melted butter and the rest of the Parmesan, then scatter it evenly across the top.
- Bake: Bake uncovered at 375°F (190°C) for 20 to 25 minutes until golden brown and bubbly. Let rest for 5 minutes before serving.
Equipment
- Large pot
- Colander
- Skillet or saucepan
- Mixing bowl
- Casserole dish
- Oven
Ingredients
- 12 oz spaghetti or linguine
- 6 tablespoons unsalted butter (divided)
- 1 pound sliced mushrooms (fresh or canned)
- 1 chopped yellow onion
- 2 minced garlic cloves
- 1 celery rib (optional)
- ⅓ cup all-purpose flour
- 2 cups chicken broth or stock
- 2 cups whole milk (or half-and-half)
- 1 ½ cups heavy cream
- Healthy pinch of ground nutmeg
- 1 ½ cups grated Parmesan (divided)
- 3 cups shredded or diced cooked turkey breast
- 1 cup Hanover frozen peas
- ¾ cup panko breadcrumbs mixed with 1 tablespoon melted butter OR leftover stuffing, pulsed in a food processor instead of panko
- Salt and generous amount of pepper to taste
*** SUBSTITUTION Two 8 oz or one 16 oz. can of Cream of Mushroom or Cream of Celery Soup instead of making the sauce from scratch. You will still need milk, broth or cream to thin the sauce out.