Homemade Turkey Tetrazzini
This comforting classic pasta dish is made with chunks of turkey, mushrooms, a homemade cream sauce, and a crispy bread crumb topping.
Servings: 12
Ingredients
For the Turkey Tetrazzini
- 8 ounces spaghetti noodles
- 4 tablespoons unsalted butter
- 8 ounces button mushrooms sliced
- 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme leaves (not ground thyme)
- 2 teaspoons minced garlic
- ⅓ cup all-purpose flour
- ⅓ cup dry sherry or dry white wine or chicken stock
- 2 cups low-sodium chicken stock
- 2 cups milk
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon grated nutmeg
- ½ cup grated parmesan cheese
- 2 cups cooked turkey cubed
For the Topping
- 1 cup panko bread crumbs
- ¼ cup grated parmesan cheese
- 3 tablespoons unsalted butter melted
- ½ teaspoon thyme leaves optional
Instructions
- Preheat oven to 375℉/190℃ and butter a 9x13 inch baking dish or 4-quart casserole dish.
- While you are preparing the sauce, cook 8 ounces spaghetti noodles in heavily salted boiling water for 1 minute less than the package directions state. Drain noodles, reserving ¼ cup of cooking liquid.
- Mel t4 tablespoons unsalted butterin a large saucepan over medium-high heat. Add in 8 ounces button mushrooms (sliced) and cook until brown and most of the liquid evaporates. Add in 2 teaspoons fresh thyme leaves and 2 teaspoons minced garlic, and cook for 1 minute longer.
- Sprinkle the mushrooms with ⅓ cup all-purpose flour and cook for 1 minute to get rid of any raw flour taste.
- Add in ⅓ cup dry sherry (or equal amounts for dry white wine or chicken stock) and cook until the liquid evaporates.
- Slowly whisk in 2 cups low-sodium chicken stock until incorporated.. Add in 2 cups milk, ¼ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon grated nutmeg, and bring the sauce to a simmer. Simmer for 5 minutes. Whisk in ½ cup grated parmesan cheese and turn off the heat.
- Add 2 cups cooked turkey and the cooked noodles to the cream sauce and stir to combine. If the mixture seems too thick, add in the reserved pasta cooking liquid.
- Pour the turkey and pasta mixture into the prepared casserole dish.
- Prepare bread crumb topping by mixing together the 1 cup panko bread crumbs, ¼ cup grated parmesan cheese, 3 tablespoons unsalted butter (melted) and ½ teaspoon thyme leaves together. Sprinkle that mixture evenly over the turkey casserole.
- Bake the turkey tetrazzini until bubbly and golden, for 20-25 minutes, or until warmed through and golden.
Video
Notes
Noodles: Use regular or whole wheat spaghetti, rotini, or elbow noodles.
Sherry: Use dry sherry for best results. If you don't have sherry use dry white wine, dry marsala, or additional chicken stock in place of the sherry.
Bread Crumbs: I recommend panko bread crumbs for the crispiest of toppings, but traditional bread crumbs can be used.
Thyme: Do not use ground thyme, as it is way too overpowering. But dried thyme leaves will work.
Turkey: Keep in mind that leftover turkey is only safe to consume for up to 4 days after baking unless frozen. It is best to prepare and consume Turkey Tetrazzini within 4 days of preparing turkey OR use defrosted frozen, cooked turkey. Feel free to use ham or chicken in place of the turkey.
Leftovers: Leftover turkey tetrazzini should be stored in an airtight container in the refrigerator. It is best to consume Turkey Tetrazzini within 4 days of preparing turkey OR use defrosted frozen, cooked turkey.
Nutrition
Calories: 356kcal | Carbohydrates: 25g | Protein: 37g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 588mg | Potassium: 545mg | Fiber: 1g | Sugar: 4g | Vitamin A: 378IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 2mg
