Description
Comfort meets elegance in this classic turkey tetrazzini, a creamy pasta dish celebrating leftover holiday turkey with rich parmesan and delicate mushroom notes. Hearty noodles nestled in a velvety sauce promise a satisfying meal that brings warmth to your dinner table.
Ingredients
Scale
Main Ingredients:
- 4 cups chopped cooked turkey (about 1.25 pounds / 567 grams)
- 8 oz (226 grams) dried spaghetti, macaroni, or egg noodles
- 8 oz (226 grams) mushrooms, sliced
Dairy and Liquid Ingredients:
- 8 tablespoons (113 grams) butter
- 1.5 cups (360 milliliters) whole milk or half-and-half
- 2 cups (480 milliliters) chicken stock or broth
- 0.5 cup (50 grams) grated Parmesan
- 0.25 cup (60 milliliters) dry sherry (optional)
Dry Ingredients:
- 0.5 cup (60 grams) all-purpose flour
- 0.5 cup (60 grams) dry bread crumbs
Instructions
- Preheat the oven to 400°F (204°C) and lightly coat a 13 by 9 inches (33 by 23 centimeters) baking dish with cooking spray or butter.
- Fill a large pot with salted water and bring to a rolling boil. Add pasta and cook until al dente, then drain thoroughly. Simultaneously, melt 6 tablespoons (90 milliliters) of unsalted butter in a separate saucepan over medium heat.
- Sauté sliced mushrooms in the melted butter for 4-5 minutes until they release their moisture and become tender. Sprinkle all-purpose flour over the mushrooms and stir continuously to create a smooth roux.
- Gradually pour in chicken stock, whole milk, and dry sherry (if using), whisking constantly to prevent lumps and ensure a silky consistency.
- Reduce heat to low and simmer the sauce for 4-6 minutes, stirring occasionally, until it thickens and coats the back of a spoon. Fold in the chopped cooked turkey, ensuring even distribution.
- Gently mix the drained pasta with the creamy turkey sauce, making sure each pasta strand is well-coated. Transfer the mixture to the prepared baking dish, spreading it evenly.
- In a small mixing bowl, combine breadcrumbs and grated Parmesan cheese. Dot the top of the casserole with remaining 2 tablespoons (30 milliliters) of butter, then sprinkle the breadcrumb mixture over the surface.
- Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping turns a golden, crispy brown.
Notes
- Sautéing garlic and onions together releases deeper, more complex umami notes in the mushroom base.
- Protein flexibility allows swapping turkey with tender cooked chicken or convenient canned tuna without compromising dish integrity.
- Adjusting flour quantities directly impacts sauce consistency, giving you control over thickness and mouthfeel.
- Personalize flavor profiles by experimenting with warming paprika or earthy thyme sprinkles that complement the dish’s fundamental taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 70 mg