So thanksgiving has come and gone… but you have a TON of leftover turkey– what do you do with it (besides eat straight turkey for five days straight?!)… you make this delicious creamy Turkey Tetrazzini. Part pasta dish, part casserole… let me tell you, I am not even a casserole lover and I LOVE this turkey tetrazzini (and so does my family!).
In this simple to prepare dish big enough to serve a crowd (or use up lots of leftovers), cooked pasta is combined with leftover turkey, sauteed mushrooms and onions, a creamy parmesan sauce and peas and topped with crispy herbed breadcrumbs for a satisfying, savory bake you’ll want to put on your meal plan post-Thanksgiving every year.
Leftover Turkey Tetrazzini Serves 5-6
12 oz long, thin pasta (spaghetti, fettucini, bucatini) 1 tbsp oil (I like avocado or olive) 3 tbsp butter, divided 1 medium onion, diced 1 10-oz container mushrooms, sliced 2 cloves garlic, minced 1 tsp fresh thyme, chopped or 1/4 tsp dried 2 tbsp (1/4 cup) flour (use gluten-free as needed) 1/4 cup dry white wine 1/2 cup turkey or chicken broth 1 1/2 cups whole milk* 1/2 cup heavy cream* 3/4 cup grated parmesan, divided 1 cup frozen peas 2-3 cups cooked leftover turkey, chopped (or chicken- rotisserie works great!) sea salt, as needed
Herb breadcrumbs (see below)
*Sub 2 cups half and half
Breadcrumbs to top: 3/4 cup plain breadcrumbs 2 tbsp butter 2 tbsp fresh chopped parsley 1/8 tsp garlic powder pinch salt
To prepare, heat butter over medium-low in a saute pan. Stir in breadcrumbs and cook, stirring, until golden. Stir in garlic, salt and parsley.
Preheat oven to 375. Grease a large casserole dish.
Cook pasta in heavily salted water. Drain well (do not rinse).
Heat oil and 3 tbsp butter to medium in a high-sided pan or sauce pot. Add onion and cook until turning translucent. Stir in mushrooms and season. Cook until soft. Stir in garlic and thyme and cook an additional 30 seconds.
Stir in flour to mushroom mixture. Cook 20-30 seconds, stirring.
Add in white wine and turn up heat to bring to a simmer. Simmer until reduced by half.
Slowly pour in broth, stirring until thickened. Slowly whisk in milk, stirring, until thick and creamy. Whisk in cream and cook until hot (DO NOT boil milk and cream!).
Stir in 1/2 cup parmesan. Taste for seasoning (this should taste well-seasoned, as it will season the whole dish).
Combine cream sauce with pasta, turkey and peas. Place in oven-safe dish.
Top with breadcrumbs and additional 1/4 cup parmesan. Bake for 20-25 minutes, until mixture is bubbly.
Breadcrumbs to top: 3/4 cup plain breadcrumbs 2 tbsp butter 2 tbsp fresh chopped parsley 1/8 tsp garlic powder pinch salt
To prepare, heat butter over medium-low in a saute pan. Stir in breadcrumbs and cook, stirring, until golden. Stir in garlic, salt and parsley.
Instructions
Preheat oven to 375. Grease a large casserole dish.
Cook pasta in heavily salted water. Drain well (do not rinse).
Heat oil and 3 tbsp butter to medium in a high-sided pan or sauce pot. Add onion and cook until turning translucent. Stir in mushrooms and season. Cook until soft. Stir in garlic and thyme and cook an additional 30 seconds.
Stir in flour to mushroom mixture. Cook 20-30 seconds, stirring.
Add in white wine and turn up heat to bring to a simmer. Simmer until reduced by half.
Slowly pour in broth, stirring until thickened. Slowly whisk in milk, stirring, until thick and creamy. Whisk in cream and cook until hot (DO NOT boil milk and cream!).
Stir in 1/2 cup parmesan. Taste for seasoning (this should taste well-seasoned, as it will season the whole dish).
Combine cream sauce with pasta, turkey and peas. Place in oven-safe dish.
Top with breadcrumbs and additional 1/4 cup parmesan. Bake for 20-25 minutes, until mixture is bubbly.
