Turkey Tetrazzini
There’s something magical about sitting down to a warm bowl of Turkey Tetrazzini. Picture this: a bubbling dish, rich with creamy sauce, perfectly cooked pasta, and tender pieces of turkey, all crowned with a golden, crunchy topping. The aroma wafts through your kitchen like a cozy hug, inviting you to dig in. It’s the kind of meal that wraps you in comfort, reminiscent of family gatherings and festive celebrations.
Table of Contents
I still remember the first time I enjoyed Turkey Tetrazzini. It was a chilly evening in November, around the time we’d finish feasting on Thanksgiving leftovers. My mom would gather the scraps of turkey and transform them into this delightful concoction that perfectly paired nostalgia with flavors that sing. It’s now one of my go-to meals for those crisp autumn evenings, bringing the warmth of tradition to our home. I invite you to create your own memories with this Turkey Tetrazzini recipe that celebrates the joys of good food and togetherness!
Why You’ll Love This Recipe
- Simple & Quick: Ready to enjoy in about an hour, perfect for weeknight dinners!
- Irresistible Flavor: The creamy pasta combined with the savory turkey and earthy mushrooms creates a symphony of deliciousness.
- Eye-Catching Appeal: Who wouldn’t love a casserole topped with golden Panko? It’s as beautiful as it is tasty!
- Flexible Serving: Great as a hearty family dinner or a dish for potlucks and gatherings.
- Diet-Friendly Options: Easily adaptable for gluten-free pasta or using a dairy-free cream substitute, so everyone can enjoy!
Ingredients You’ll Need
- Unsalted Butter (4 Tbsp): Adds richness to the sauce and balances flavors; using unsalted allows you to control the saltiness.
- Avocado or Olive Oil (2 Tbsp): Choose avocado for a buttery flavor or olive for its fruity notes; both add healthy fats.
- Shallots (2, sliced): Milder than onions, they sweeten as they cook, creating depth in your sauce.
- Cremini Mushrooms (16 oz, sliced): Their earthy flavor enhances the dish; you can substitute with button mushrooms if needed.
- Garlic Cloves (4-6, pressed): Adds aroma and zest; fresh garlic is always best for peak flavor.
- All Purpose Flour (1/2 cup): Thickens the sauce; cornstarch is an alternative for a gluten-free option.
- Sherry (1/3 cup): A splash adds complexity; if you don’t have sherry, white wine or broth works too.
- Chicken or Turkey Stock (3 cups): Infuses the sauce with flavor; homemade stock will elevate the dish even more.
- Heavy Whipping Cream (1 1/2 cups): Ensures a rich, creamy consistency; you can swap with coconut cream for a dairy-free version.
- Salt & Black Pepper (to taste): Essential for seasoning; adjust to your liking.
- Cooked Leftover Turkey Meat (5-6 cups, chopped): Use any leftover turkey; roast chicken works wonderfully too!
- Monterrey Jack Cheese (8 oz, grated): Melts beautifully, contributing to creaminess; feel free to use cheddar as an alternative.
- Parmesan Cheese (1 cup, shredded or shaved): Adds a salty, nutty flavor; fresh is best but pre-shredded will work.
- Uncooked Spaghetti (1 lb): Perfectly holds sauce; feel free to change it up for fettuccine or rotini.
- Peas (1 cup, frozen or canned): Their sweetness complements the savory flavors; use frozen for convenience.
- Panko Bread Crumbs (1 cup): Light and crispy topping; substitute regular breadcrumbs if desired.
- Grated Parmesan Cheese (1/2 cup): Adds a lovely crunch when baked.
- Butter (3 Tbsp, melted): Coats the breadcrumbs for that golden crisp.
- Minced Parsley (2 Tbsp): Freshens the dish and adds a pop of color.
How to Make Turkey Tetrazzini Recipe
Preheat and Prepare: Start by preheating your oven to 350℉ and greasing a 9×13 deep casserole dish to prevent sticking. Prepare your workspace by having all ingredients measured and chopped. This prep step makes the cooking process smooth and enjoyable.
Cook Pasta: In a large pot, boil salted water and cook the pasta until al dente. Remember, it will continue to cook in the oven, so don’t overdo it! Once it’s finished, strain the pasta and set it aside, letting it cool slightly while you make the sauce.
Cook Aromatics: In a large cooking pan over medium heat, melt the butter and stir in the oil. Add the sliced shallots and sauté until they turn translucent and golden. Toss in the pressed garlic and cook for an additional few seconds, just until fragrant, and then add the sliced mushrooms. Cook the mushrooms until they’re softened and develop a golden color, stirring occasionally.
Thicken the Sauce: Once the mushrooms are ready, sprinkle the flour over the vegetables and stir to coat them evenly. Gradually pour in the sherry while stirring continuously, then slowly add the chicken or turkey stock. Keep stirring until the mixture reaches a gentle simmer for a beautiful, silky consistency.
Incorporate Cream: Reduce the heat to medium-low and gently pour in the heavy whipping cream, stirring well to combine. Season your sauce with salt and pepper to taste. Let it cook for a few minutes, stirring often until everything is heated through and thickened to your liking.
Add Turkey and Peas: Once the sauce is luscious and thick, fold in the chopped turkey and peas. This not only brings the dish together but makes it even heartier and satisfying.
Combine with Pasta: Spread the cooked pasta across the bottom of the prepared casserole dish. Sprinkle in the Monterrey Jack and Parmesan cheeses, then pour the turkey sauce mixture on top. Use tongs or two large forks to mix everything, ensuring each strand of pasta is coated in the rich sauce. Don’t worry if it looks a bit saucy; that’s how we want it!
Prepare the Topping: In a separate bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and minced parsley. Drizzle in the melted butter and toss until every crumb is evenly coated. This mixture will create that delightful crunchy topping!
Bake Until Golden: Spread the Panko topping evenly over the casserole. Place it in the preheated oven and bake for about 40 minutes, or until the edges are bubbling and the top is golden brown. Enjoy the wonderful smell that fills your kitchen as it bakes!
Storing & Reheating
After savoring the deliciousness, you may end up with leftovers! To store, let the casserole cool down before covering it tightly and placing it in the refrigerator. It can last about 3-4 days in the fridge. For longer storage, freeze it in an airtight container for up to 3 months. When you’re ready to enjoy it again, reheat in the oven at 350℉ until warmed through, about 20-30 minutes. Keep in mind that while the flavors will remain delightful, the texture may change slightly; you can refresh it with a drizzle of cream to bring back some of that original creaminess.
Chef’s Helpful Tips
- Be careful not to overcook your pasta, or it can become mushy in the casserole. Aim for al dente!
- Use room temperature ingredients where possible; this helps sauces combine better and achieve a silky consistency.
- When adding the flour, ensure it cooks for a minute or two before adding liquids to eliminate a raw flour taste.
- If you’re making this ahead of time, assemble the casserole without baking and store it covered in the fridge. Just bake right before serving!
- Add an extra layer of flavor by incorporating sautéed bell peppers or a splash of lemon juice for brightness!
There’s nothing quite as comforting as a nourishing dish of Turkey Tetrazzini, brimming with comforting flavors and nostalgic memories. So go ahead, gather your ingredients, and let the aroma fill your home as you create this wonderful meal. You might just find it becomes a family favorite, cherished for years to come!
Recipe FAQs
Can I use chicken instead of turkey?
Absolutely! This Turkey Tetrazzini recipe is versatile, and using leftover chicken works just as well. Shredded or chopped rotisserie chicken is a fantastic option for a quick prep!
How can I make this recipe gluten-free?
To make a gluten-free version, simply swap the regular pasta for gluten-free pasta, and substitute all-purpose flour with a gluten-free flour blend or cornstarch for the sauce.
Can I prepare the casserole in advance?
Yes! You can assemble the casserole, cover it tightly with foil, and store it in the refrigerator for 24 hours. Just remember to remove the foil for the last 10-15 minutes of baking to achieve a crispy topping.
What side dishes go well with Turkey Tetrazzini?
This delightful dish pairs perfectly with a simple side salad, steamed vegetables, or garlic bread. The freshness of a salad complements the creaminess of the casserole beautifully!
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📖 Recipe Card
Turkey Tetrazzini
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Turkey Tetrazzini is a comforting dish featuring tender turkey, creamy pasta, and earthy mushrooms, all baked to perfection with a crunchy topping. It’s a delightful, easy option for weeknight dinners or potlucks.
Ingredients
- 4 Tbsp Unsalted Butter
- 2 Tbsp Avocado or Olive Oil
- 2 Shallots, sliced
- 16 oz Cremini Mushrooms, sliced
- 4–6 Garlic Cloves, pressed
- 1/2 cup All Purpose Flour
- 1/3 cup Sherry
- 3 cups Chicken or Turkey Stock
- 1 1/2 cups Heavy Whipping Cream
- Salt & Black Pepper, to taste
- 5–6 cups Cooked Leftover Turkey Meat, chopped
- 8 oz Monterrey Jack Cheese, grated
- 1 cup Parmesan Cheese, shredded or shaved
- 1 lb Uncooked Spaghetti
- 1 cup Peas, frozen or canned
- 1 cup Panko Bread Crumbs
- 1/2 cup Grated Parmesan Cheese
- 3 Tbsp Butter, melted
- 2 Tbsp Minced Parsley
Instructions
- Preheat oven to 350℉ and grease a 9×13 casserole dish.
- Cook pasta until al dente, strain, and set aside.
- In a large pan, melt butter and oil, sauté shallots, garlic, and mushrooms until softened.
- Sprinkle flour over and gradually add sherry and stock, stirring until simmering.
- Mix in heavy cream, season with salt and pepper, and heat through.
- Add turkey and peas into the sauce mixture.
- Spread cooked pasta in casserole dish, layer with cheeses, and mix with sauce.
- Combine Panko with butter and parsley, then top the casserole.
- Bake for 40 minutes until bubbling and golden brown.
Notes
For a gluten-free version, use gluten-free pasta and cornstarch.
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
When reheating, consider adding a splash of cream to restore creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 120mg
