Give Turkey Leftovers a New Life With This Creamy Turkey Tetrazzini Casserole (2024)

• 12 ounces egg noodles, spaghetti, linguini or other pasta

• 12 ounces mushrooms, sliced (about 4 to 5 cups)

• 8 tablespoons unsalted butter, divided

• 1/4 cup all-purpose flour

• 1 1/2 cups milk

• 1/4 cup heavy cream

• 2 cups chicken broth

• 1/4 cup dry sherry (or vermouth or dry white wine)

• 3 cups coarsely chopped cooked turkey

• 1 cup peas

• 2/3 cup grated Parmesan, divided

• 1/3 cup shredded Swiss cheese

• 2 tablespoons lemon juice

• Kosher salt and freshly ground pepper

• Ground nutmeg (optional)

• 1/3 cup fine fresh breadcrumbs (or panko)

• Freshly chopped parsley for garnish (optional)

1. Preheat the oven to 375°F.

2. Boil the pasta:

   Bring 2 to 3 quarts of water to a boil, adding 1 teaspoon of salt for each quart of water. Cook the pasta according to the package directions until al dente. Drain the pasta and set it aside.

3. Sauté the mushrooms:

   In a large skillet, melt 3 tablespoons of the butter over medium-high heat. Add the mushrooms and cook, stirring, until all of the liquid the mushrooms give off has evaporated, 5 to 7 minutes. Set aside.

   

4. Make a roux:

   In a large, heavy saucepan, melt 4 tablespoons of butter. Stir in the flour and cook the mixture over low heat, stirring, for 3 minutes.

   

5. Make the sauce:

   Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

   

6. Assemble the casserole:

   In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste.

   Note that if you have been using unsalted or low-sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste.

   Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.

   

   

7. Make the topping:

   In a small bowl combine well the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini and dot the top with the remaining 1 tablespoon butter, cut into bits.

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8. Bake:

   Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

   Garnish individual servings with chopped parsley.

   

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.