Description
A comforting and creamy Turkey Tetrazzini casserole featuring sautéed mushrooms, tender turkey breast, peas, and a rich Parmesan cream sauce, all topped with a crispy buttery breadcrumb crust. Perfect for leftovers or a hearty dinner.
Ingredients
Scale
For the Tetrazzini
- 6 tablespoons unsalted butter, divided
- 1 pound cremini mushrooms, sliced
- 1 cup chopped shallots or onion
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- ⅓ cup all purpose flour
- 2 cups chicken broth or stock
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 2-3 tablespoons dry sherry
- ⅛ teaspoon ground nutmeg
- 3/4 cup grated Parmigiano Reggiano
- 3/4 cup frozen peas
- 3 cups shredded cooked turkey breast
- 1/4 cup chopped Italian parsley, plus additional for garnish
- 12 ounces dry linguine or spaghetti, snapped in half
- Kosher salt and freshly ground black pepper
For the Breadcrumb Topping
- 1 tablespoon unsalted butter, melted
- 1/2 cup unseasoned Panko breadcrumbs
- 1/4 cup grated Parmigiano Reggiano
- 1/4 teaspoon freshly-ground black pepper
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400 degrees Fahrenheit and butter a 4.8-quart (13×9 inch) casserole dish to prevent sticking.
- Cook Pasta: While making the sauce, bring a separate pot of salted boiling water to a boil. Add the dry linguine or spaghetti snapped in half and cook just until al dente. Drain well to avoid overcooking.
- Sauté Mushrooms and Aromatics: Melt 2 tablespoons of butter in a large heavy-bottomed pot over medium-high heat until the foaming subsides. Add sliced cremini mushrooms with 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Cook for about 5 minutes until the mushrooms release their liquid and it mostly evaporates. Add chopped shallots or onion and cook for another 3 to 4 minutes until mushrooms start browning. Stir in finely chopped garlic and chopped fresh thyme leaves and cook for 1 minute until fragrant. Remove this mixture from the pan and set aside.
- Make the Sauce: In the empty pan, melt the remaining 4 tablespoons of butter. Stir in the all-purpose flour and cook, stirring constantly, for 1 to 2 minutes to make a roux. Slowly whisk in chicken broth, whole milk, heavy cream, dry sherry, ground nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue whisking until the sauce is smooth, glossy, and thick enough to coat the back of a spoon, about 5 minutes. Whisk in 3/4 cup grated Parmigiano Reggiano until melted and combined.
- Combine and Season: Remove sauce from heat. Fold in the sautéed mushroom mixture, frozen peas, shredded cooked turkey breast, and chopped Italian parsley. Taste and adjust the seasoning with salt and pepper as needed.
- Add Pasta and Assemble: Stir the cooked pasta into the sauce mixture until well combined. Pour everything into the prepared casserole dish.
- Prepare Breadcrumb Topping: In a small bowl, mix together melted butter, unseasoned Panko breadcrumbs, 1/4 cup grated Parmigiano Reggiano, and 1/4 teaspoon freshly ground black pepper. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake the Casserole: Place the casserole dish on a baking sheet to catch any spills and bake in the preheated oven for 25 minutes, until the breadcrumb topping is golden brown and toasted, and the sauce is bubbly. Keep an eye on the breadcrumbs around 15 minutes and cover with foil if they brown too fast.
- Rest and Serve: Remove the dish from the oven and let the Tetrazzini rest for a few minutes to allow the sauce to thicken further. Garnish with additional chopped parsley and serve hot for a comforting meal.
Notes
- Salt content in chicken broth or stock varies by brand; taste the sauce before baking and adjust salt accordingly to avoid over- or under-seasoning.
- If using low sodium broth or homemade stock without salt, you may need to add more kosher salt for proper seasoning.
- Any leftover cooked turkey works well in this recipe, making it perfect for using Thanksgiving or other roasted turkey leftovers.
- You can substitute dry white wine or additional broth for dry sherry if unavailable, though the flavor will differ slightly.
- For a vegetarian version, omit turkey and use vegetable broth, and add more mushrooms or other vegetables like asparagus or zucchini.
- Breadcrumb topping can be made with gluten-free breadcrumbs for dietary restrictions.
- The casserole can be assembled ahead of time and refrigerated before baking; just add an extra few minutes to baking time if baking from cold.
- Freezing is possible; cool the cooked casserole completely, cover tightly, and freeze for up to 3 months. Thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
