turkey tetrazzini on an ivory plate with a wood-handled fork
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Turkey Tetrazzini

This creamy Tetrazzini recipe with mushrooms and peas is easy to make with leftover turkey or rotisserie chicken. With a rich parmesan bechamel sauce, it's cold weather comfort food at its best!
Course Main Course
Cuisine Italian
Keyword leftover turkey recipe, Thanksgiving leftovers, turkey tetrazzini recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 to 8 servings
Calories 866kcal
Author Amanda Biddle

Ingredients

  • 7 tablespoons unsalted butter , divided
  • 1 pound cremini mushrooms , sliced
  • 1 cup diced shallots or onion
  • 2 cloves garlic , chopped
  • 1 teaspoon fresh thyme
  • 1/3 cup all purpose flour
  • 2 cups whole milk
  • 2 cups chicken stock
  • 1.5 cups heavy cream
  • 2-3 tablespoons dry sherry (depending on how much you want to taste it)
  • 1/8 teaspoon ground nutmeg
  • 1 cup grated Parmigiano Reggiano , divided
  • 3/4 cup frozen peas
  • 3 cups shredded cooked turkey breast (or chicken)
  • 1/4 cup chopped Italian parsley
  • 1/2 cup unseasoned Panko breadcrumbs
  • 12 ounces linguine , snapped in half and cooked until "al dente"
  • kosher salt and freshly ground black pepper

Instructions

  • Preheat oven to 400 degrees F.  Butter a 4.8-qt (13x9) casserole dish. 
  • Melt 2 tablespoons of butter in a large pot over medium-high heat, until foaming subsides. Add mushrooms with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until liquids are released and mostly evaporated, about 5 minutes. 
  • Add shallots and cook for about 3-4 more minutes, until mushrooms are beginning to brown. Stir in garlic and thyme and cook for 1 minute, until fragrant. Remove mixture from pan and set aside.
  • Melt 4 more tablespoons of butter in the empty pan. Stir in flour and cook for 2-3 minutes. Whisk in milk, stock, cream, sherry, nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue cooking, whisking, until the sauce is smooth, glossy, and coats the back of a spoon, about 5 minutes. 
  • Whisk in 3/4 cup Parmigiano Reggiano until smooth. Remove from heat and fold in sautéed mushrooms, peas, shredded turkey, and parsley. Season to taste with salt and pepper.
  • Stir in cooked linguine and pour into the prepared casserole dish.
  • Melt the remaining tablespoon of butter, stir in Panko breadcrumbs, the remaining 1/4 cup of parmesan, and 1/4 teaspoon black pepper. Sprinkle breadcrumb mixture on top of the Tetrazzini.
  • Place dish on a baking sheet and bake for 25 minutes, until bread crumbs are browned and sauce is bubbling. Watch the breadcrumbs, particularly around the 15-minute mark. If they're starting to brown too quickly, shield the top of the dish with a piece of foil.
  • Serve hot. The sauce will thicken further as the tetrazzini stands and cools.

Video

Notes

For freezer instructions, see the section in the blog post above titled, "Making Tetrazzini for Freezer Meals".

Nutrition

Calories: 866kcal | Carbohydrates: 50g | Protein: 80g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 261mg | Sodium: 968mg | Potassium: 1301mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1490IU | Vitamin C: 9mg | Calcium: 325mg | Iron: 3.4mg