Description
This Turkey Tetrazzini showcases creamy flavors and tender noodles, using leftover turkey, peas, and a crispy topping, making it an ideal crowd-pleaser that’s quick to prepare.
Ingredients
- Unsalted butter (4 tbsp)​
- Avocado or olive oil (2 tbsp)​
- Shallots (2)​
- Cremini mushrooms (16 oz)​
- Garlic cloves (4–6)​
- All-purpose flour (1/2 cup)​
- Sherry (1/3 cup)​
- Chicken or turkey stock (3 cups)​
- Heavy whipping cream (1 1/2 cups)​
- Cooked leftover turkey meat (5–6 cups)​
- Monterey Jack cheese (8 oz)​
- Parmesan cheese (1 cup)​
- Cooked pasta (spaghetti, fettuccine, or rotini) (1 lb)​
- Peas (1 cup)​
- Panko bread crumbs (1 cup)​
- Additional grated parmesan and melted butter (1/2 cup parmesan + 3 tbsp butter, melted)​
- Minced parsley (2 tbsp)
Instructions
- Preheat your oven to 350℉ and grease a 9×13 casserole dish.
- Cook pasta in salted water until al dente, then drain and set aside.
- In a skillet, melt butter and oil, sauté shallots until golden.
- Add garlic, then toss in sliced mushrooms and cook until browned.
- Dust mushrooms with flour and cook for a minute.
- Stir in sherry and chicken stock, then simmer until thickened.
- Mix in cream, season, and combine with turkey and peas.
- Spread cooked pasta in the baking dish, layer with cheeses, and pour sauce over.
- Top with Panko bread crumbs mixed with parmesan and melted butter.
- Bake for about 40 minutes until golden and bubbly.
Notes
Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.
Reheat in a 350℉ oven for 20-25 minutes if frozen.
Avoid overcooking pasta to ensure it holds its texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg