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
Scale
- 4 tbsp unsalted butter
- 2 tbsp avocado or olive oil
- 2 shallots, chopped
- 16 oz cremini mushrooms, sliced
- 5 garlic cloves, minced
- 1/2 cup all-purpose flour
- 1/3 cup sherry
- 3 cups chicken or turkey stock
- 1 1/2 cups heavy whipping cream
- 5 cups cooked leftover turkey meat, shredded
- 8 oz Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 lb cooked pasta (spaghetti, fettuccine, or rotini)
- 1 cup peas, frozen or fresh
- 1 cup panko bread crumbs
- 1/2 cup additional grated parmesan
- 3 tbsp melted butter
- 2 tbsp minced parsley
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