Description

This classic Turkey Tetrazzini is a comforting and creamy casserole that makes perfect use of leftover turkey. Featuring tender egg noodles, sautéed mushrooms, and a rich, velvety sauce made with milk, cream, chicken broth, and sherry, it’s topped with a crispy Parmesan breadcrumb crust and baked to golden perfection. A hearty meal that’s ideal for family dinners or holiday leftovers.

Ingredients

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Pasta

12 ounces egg noodles, spaghetti, linguini or other pasta

Mushrooms and Butter

12 ounces mushrooms, sliced (about 4 to 5 cups)
8 tablespoons unsalted butter, divided

Sauce

1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
2 cups chicken broth
1/4 cup dry sherry (or vermouth or dry white wine)

Main Ingredients

3 cups coarsely chopped cooked turkey
1 cup peas
2/3 cup freshly grated Parmesan, divided
1/3 cup shredded Swiss cheese
2 tablespoons lemon juice

Seasonings and Topping

Kosher salt and freshly ground pepper, to taste
Ground nutmeg (optional, to taste)
1/3 cup fine fresh bread crumbs (or panko)
Freshly chopped parsley for garnish (optional)

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Instructions

Cook the Pasta: Bring 2 to 3 quarts of water to a boil, adding 1 teaspoon of salt per quart. Cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Mushrooms: In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook, stirring, until their liquid evaporates, about 5 to 7 minutes. Remove from heat and set aside.
Make the Roux: In a large heavy saucepan, melt 4 tablespoons of butter over low heat. Stir in the flour and cook while stirring constantly for 3 minutes to form a roux.
Prepare the Sauce: Gradually whisk in the milk, heavy cream, chicken broth, and sherry. Bring the mixture to a simmer over medium-low heat and cook, stirring constantly, for 5 to 8 minutes until thickened.
Combine Ingredients: In a large bowl, mix the cooked pasta, creamy sauce, sautéed mushrooms, chopped turkey, and peas. Stir in 1/3 cup Parmesan and the Swiss cheese, followed by lemon juice. Season generously with salt, pepper, and nutmeg if desired. Transfer the mixture into a buttered 3-quart casserole dish.
Add Topping: In a small bowl, combine the remaining 1/3 cup Parmesan with the breadcrumbs. Evenly sprinkle over the casserole, then dot with 1 tablespoon butter cut into small bits.
Bake the Casserole: Place the casserole on the middle rack of a preheated oven and bake at 350°F (175°C) for 30 to 40 minutes until bubbly and golden on top.
Garnish and Serve: Let the casserole cool slightly, then garnish individual servings with freshly chopped parsley if desired. Serve warm.

Notes

This recipe is a great way to use up leftover turkey in a delicious, comforting casserole.
You can substitute other pasta types such as spaghetti or linguini if egg noodles aren’t available.
Adjust salt to taste depending on the sodium content of your broth.
This dish freezes well; store leftovers in an airtight container and reheat thoroughly before serving.
Optional nutmeg adds warmth and depth to the creamy sauce; adjust according to preference.

Nutrition

Serving Size: 1 serving (approximately 1/6 of the recipe)
Calories: 559 kcal
Sugar: 7 g
Sodium: 737 mg
Fat: 32 g
Saturated Fat: 17 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 33 g
Cholesterol: 164 mg