Turkey Tetrazzini

A dish that's flavorful, hearty, and company-worthy using turkey leftovers. 

Turkey Tetrazzini

Cook's Notes:

There's something so satisfying, so comforting, so outrageously delicious about Chicken Tetrazzini – that’s why it’s been popular for so long. Substitute the chicken with turkey and you still get a delicious-tasting and fabulous casserole. This Turkey Tetrazzini is your must-try turkey leftover recipe this year! It is an updated, from-scratch version without any canned soups, just tender chunks of turkey, sautéed mushrooms, petite peas, and pasta smothered in a rich and creamy sauce, topped with cheese and golden bread topping. This recipe is extremely flexible and easy to customize – use different pasta, different proteins (try shredded chicken, pork, or ham), and different veggies. Topping alternatives include using bread crumbs, panko, cornflakes, Ritz crackers, or even potato chips. It’s hearty enough to satisfy a crowd and is make-ahead and freezer friendly, just assemble then pop it in the oven when ready. 

The recipe was adapted from Cook's Country October/November 2015 and serves 6.

Ingredients:
Topping

• 2 slices hearty whole wheat type bread
• 1 tablespoon softened butter
• 1 tablespoon parsley flakes
• 1/2 teaspoon grated lemon zest
• 1 small garlic clove, minced 

Casserole Filling

• 1 tablespoon olive oil or butter
• 7 oz. white mushrooms. cleaned, rinsed, and diced
• 3/4 cup each of diced onions and celery
• 3 cups chicken broth, low sodium
• 1/2 cup heavy cream
• 1/2 teaspoon of each parsley flakes, thyme, and herbes de Provence
• Dash of nutmeg
• 2 cups diced turkey or chicken
• 1/2 cup heavy cream
• 1//3 cup flour
• Salt and pepper to taste
• 3 tablespoons dry white wine
• 1-1/2 cups Gruyere, Swiss or white cheddar cheese, grated
• 3/4 cup of frozen peas
• 4 oz. of dry spaghetti broken into thirds or egg noodles
• Grated Parmesan cheese

Directions:

• In a food processor mix the topping ingredients and place them in a bowl. Refrigerate for 15 minutes.
• In a large frying pan saute in olive oil mushrooms, celery and onions.
• Place sauteed mixture on a paper towel-lined paper plate to remove excess grease. Mix flour with chicken broth.
• In a large fry pan add the onion mixture back into the pan with broth, cream, spices, and dry spaghetti noodles. Cook uncovered on medium-low heat until spaghetti is al dente.
• Stir in chicken or turkey, grated cheese, wine, and peas. Cook on low for 3 minutes until the sauce is thickened. Salt and pepper to taste.
• Preheat oven to 350 degrees.
• Place in greased 2-1/2 qt baking dish. Sprinkle with topping and bake uncovered for 25 minutes or until filling is bubbly.

• Grate Parmesan cheese over each serving.