Turkey Tetrazzini

Course: Entree

Cuisine: American / Italian

Prep Time: 15

Cook Time: 33

Total Time: 48

Servings:

Calories: 384kcal

Author: Kris Longwell

Turkey Tetrazzini is not only a great way to use up all that leftover holiday turkey, but it's also an amazingly delicious dish that the entire family will love.

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Equipment

9x13" dish, or lasagna pan

Ingredients

8 tablespoon unsalted butter divided
1 cup onion chopped
1 cup celery chopped
16 oz mushrooms sliced
2 tablespoon dry sherry or white wine (optional)
12 oz extra-wide egg noodles
¼ cup all-purpose flour
2 cups chicken broth or turkey
1 cup whole milk
2 teaspoon Kosher salt
1 tsp black pepper
½ teaspoon ground nutmeg
8 oz white cheddar shredded
½ cup Parmesan cheese divided
3 cups turkey cooked and roughly chopped
1 cup sweet peas frozen
1 cup Panko breadcrumbs

Instructions

Get a pot of liberally salted water boiling (for the pasta).
Preheat oven to 350°F.
Melt the butter in a large saucepan/skillet over medium-high heat.
8 tablespoon unsalted butter
Add the onion and celery and cook until soft and translucent, about 5 minutes.
1 cup onion, 1 cup celery
Add the mushrooms and cook until soft and starting to release their liquids.
16 oz mushrooms
Add the sherry and cook for about 2 minutes.
2 tablespoon dry sherry
Add the pasta to the boiling water and cook until al dente, according to package directions.
12 oz extra-wide egg noodles
Sprinkle the flour on the mushroom mixture and stir. Cook for another 2 minutes.
¼ cup all-purpose flour
Stir in the chicken broth and milk. Stir until slightly thickened, about 4 minutes. Stir in the salt, pepper, and nutmeg. Stir in the cheddar cheese and ¼ cup of Parmesan cheese and continue mixing until melted and smooth.
2 cups chicken broth, 1 cup whole milk, 2 teaspoon Kosher salt, 1 teaspoon black pepper, ½ teaspoon ground nutmeg, 8 oz white cheddar, ½ cup Parmesan cheese
Stir in the turkey and peas. Stir to combine.
3 cups turkey, 1 cup sweet peas
Meanwhile, melt the remaining 2 tablespoon butter and add it to the breadcrumbs and the remaining ¼ cup Parmesan in a small bowl.
1 cup Panko breadcrumbs
Spray your baking dish (or lasagna pan) with cooking spray. Transfer the turkey mixture into the pan and even it out with the back of a large spoon. Sprinkle the breadcrumb mixture all over the top.
Bake uncovered for 20 minutes, until bubbly. Place under the broiler for a minute or two if you want the bread crumbs more toasted (keep an eye on them, don't let them burn!). Serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

You can substitute whatever your favorite type of pasta is for the egg noodles.

When reheating, add another couple of tablespoons of milk and broth over all over the top of the casserole. Cover with foil and cook at 350°F for about 20 minutes.

The casserole will freeze nicely for up to 2 months. Leftovers keep in the fridge for up to 5 to 7 days.

Nutrition