Description
Turkey Tetrazzini is a creamy, comforting casserole featuring tender turkey, mushrooms, peas, and pasta in a rich Parmesan sauce topped with a crunchy breadcrumb crust. This classic dish is perfect for using leftover turkey and makes a satisfying meal for 6 to 8 people.
Ingredients
Scale
For the Tetrazzini
- 6 tablespoons unsalted butter, divided
- 1 pound cremini mushrooms, sliced
- 1 cup chopped shallots or onion
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- ⅓ cup all purpose flour
- 2 cups chicken broth or stock
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 2-3 tablespoons dry sherry
- ⅛ teaspoon ground nutmeg
- ¾ cup grated Parmigiano Reggiano
- ¾ cup frozen peas
- 3 cups shredded cooked turkey breast
- ¼ cup chopped Italian parsley, plus additional for garnish
- 12 ounces dry linguine or spaghetti, snapped in half
- Kosher salt and freshly ground black pepper
For the Breadcrumb Topping
- 1 tablespoon unsalted butter, melted
- ½ cup unseasoned Panko breadcrumbs
- ¼ cup grated Parmigiano Reggiano
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit and butter a 4.8-quart (13×9 inch) casserole dish. Meanwhile, cook the pasta in a pot of salted boiling water until just al dente, then drain well.
- Sauté Mushrooms and Aromatics: Melt 2 tablespoons of butter in a large heavy-bottomed pot over medium-high heat until foaming subsides. Add mushrooms with ½ teaspoon salt and ¼ teaspoon pepper; cook for about 5 minutes until liquids release and mostly evaporate. Add shallots or onions and cook for 3 to 4 minutes until mushrooms begin to brown. Stir in garlic and thyme; cook for 1 minute until fragrant. Remove mixture from pan and set aside.
- Make the Sauce: In the same pot, melt 4 tablespoons of butter. Stir in the flour and cook for 1 to 2 minutes. Gradually whisk in chicken broth, milk, heavy cream, sherry, nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Continue whisking and cooking for about 5 minutes until the sauce is smooth, glossy, and coats the back of a spoon.
- Add Cheese and Combine: Whisk in ¾ cup Parmigiano Reggiano until fully incorporated. Remove from heat and fold in the sautéed mushroom mixture, peas, shredded turkey, and parsley. Taste and adjust salt and pepper as needed.
- Combine with Pasta and Assemble: Stir the cooked pasta into the sauce mixture, then pour everything into the prepared casserole dish.
- Prepare Breadcrumb Topping: In a bowl, mix melted butter, Panko breadcrumbs, ¼ cup grated Parmigiano Reggiano, and ¼ teaspoon black pepper. Evenly sprinkle this topping over the casserole.
- Bake: Place the casserole dish on a baking sheet and bake in the preheated oven for 25 minutes, until the topping is golden and toasted and the sauce is bubbly. Monitor the breadcrumbs around the 15-minute mark and cover with foil if browning too quickly.
- Rest and Serve: Let the Turkey Tetrazzini rest for a few minutes after baking to thicken the sauce. Garnish with additional parsley and serve warm.
Notes
- Salt content varies by stock brand—taste and adjust salt before baking to avoid over- or under-seasoning.
- If using low sodium or homemade stock without salt, you may need to add more kosher salt for balanced flavor.
- To freeze, assemble the casserole without the breadcrumb topping, freeze, then add topping before baking.
- You can substitute turkey with chicken if preferred.
- Dry sherry can be omitted or replaced with white wine for a different flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
