Turkey Tetrazzini

Share on YummlyShare on Google+Pin on PinterestShare on StumbleUponTweet about this on TwitterShare on Facebook

This creamy and comforting Turkey Tetrazzini is one of my favorite meals to make with leftover Thanksgiving turkey. It works equally well with leftover chicken and I often buy rotisserie chicken to use.

Turkey (or chicken) Tetrazzini

In my opinion, the mushrooms and peas are essential for a tetrazzini. They’re my favorite part and I’ll admit that whenever I dish myself up, I always dig for a few extra mushrooms. A splash of sherry and a pinch of nutmeg also add wonderful flavor to a tetrazzini.

That being said, Turkey Tetrazzini is very adaptable and forgiving and you can leave any of these ingredients out to suit your taste. Try adding broccoli or even green beans instead of peas or mushrooms.

Turkey (or chicken) Tetrazzini

Because when you have a creamy, cheesey sauce pretty much anything tastes good in it.

Quite a few Turkey Tetrazzini recipes use Condensed Soup to make preparation quick and easy and I make a lot of casseroles using condensed soup, including tetrazzini on occasion. But this one is from scratch with a creamy sauce made from butter, flour, chicken broth, milk, and heavy cream. If you don’t like cooking with canned soup, this is a great recipe to try.

Turkey Tetrazzini - always a family favorite!

Like most casseroles, Turkey Tetrazzini can be made ahead of time. Another reason it’s a family favorite. Just get it all assembled, wrap with plastic wrap and store in the refrigerator for up to 24 hours. Take it out, discard the plastic wrap and add a few minutes to the baking time. You have yourself a hassle free weeknight meal.

Everyone will want seconds of this hot and creamy meal.

Turkey Tetrazzini with peas, mushrooms, and a splash of sherry.

Β 

Turkey Tetrazinni
 
Prep time
Cook time
Total time
 
Turkey (or Chicken) Tetrazzini with peas and mushrooms and a creamy, cheesy sauce is always a family favorite.
Recipe type: Casserole
Serves: 8
Ingredients
  • 12 ounces spaghetti, snapped in half
  • 6 tablespoons butter, divided
  • 8 ounces white mushrooms, sliced
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme
  • ¼ teaspoon pepper
  • ¼ teaspoon nutmeg
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons Sherry
  • 3 cups chopped, cooked turkey or chicken
  • ½ to 1 cup frozen green peas, defrosted
  • ⅔ cup freshly grated Parmesan cheese
Topping
  • ½ cup homemade bread crumbs (or panko crumbs)
  • 2 tablespoons butter, melted
  • 1 tablespoon grated Parmesan cheese
Instructions
  1. Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Cook to al dente and drain, reserving ½ cup cooking liquid.
  2. Preheat oven to 375 degrees.
  3. While water is coming to a boil, add 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and sautΓ© until brown. Remove mushrooms to a bowl and set aside.
  4. Add remaining 4 tablespoons butter to skillet along with flour. Cook over medium-low heat, stirring constantly, for 2 minutes.
  5. Gradually add the chicken stock, milk, and heavy cream, whisking well to avoid lumps. Cook until smooth and bubbly, about 3 minutes, stirring occasionally.
  6. Add salt, thyme, pepper, nutmeg, lemon juice, Sherry, and mushrooms.
  7. Stir in turkey, peas and Parmesan cheese. Check for seasoning and add more salt and pepper if desired.
  8. Add cooked pasta to the skillet, or if not enough room combine both in a large bowl. Stir to combine. Add some of the reserved cooking liquid if mixture is too dry.
  9. Transfer mixture to a greased 9X13-inch baking dish.
  10. In a small bowl combine bread crumbs, melted butter, and 1 tablespoon Parmesan cheese. Scatter on top of casserole. Place in oven and bake for about 30 minutes. If desired, broil briefly to brown top.

Β 

Share on YummlyShare on Google+Pin on PinterestShare on StumbleUponTweet about this on TwitterShare on Facebook

23 thoughts on “Turkey Tetrazzini

  1. Oh WOW! We had this for Supper tonight. I was trying to use leftover turkey and this was delicious! My two-year-old went back for seconds. I didn’t have sherry, but I am sure that adds nicely to the rich flavor.

  2. I’m a little ashamed to admit that I’ve never made tetrazzini at home! Yikes – bad food blogger πŸ™‚ haha This looks wonderful – and such a great way to re-purpose leftover chicken or turkey!

  3. This turkey tetrazzini looks incredible! Quick meals that you can make ahead of time are my favorite! Yup, – I’m with you – the peas and mushrooms are essential in here πŸ™‚

  4. I was just thinking I needed to make chicken tetrazzini soon, and it’s so great with turkey, too! I made it last year with leftover Thanksgiving turkey. My stomach is now growling, and I gotta make this soon!

  5. This is taking me back to childhood! My mom used to make chicken tetrazzini all the time. I loved it of course, probably because it is so fun to say tetrazzini, felt like a big word when I was little. I love that you made your own sauce rather than buying canned. I bet that makes it taste much better.

Leave a Reply

Your email address will not be published. Required fields are marked *