Turkey Tetrazzini

Turkey Tetrazzini

Looking for delicious way to use up leftover turkey? Try this incredible turkey tetrazzini recipe. You can either use store-bought egg noodles or you can make your own. If you have leftover roasted chicken, substitute chicken in place of turkey to make a delicious chicken tetrazzini
  • Prep: 30 min
  • Cook: 30 min
  • Total: 1 hour
  • Serves 8 to 10
Turkey Tetrazzini
  • Breadcrumb Topping
  • 5 slices white bread
  • Place bread in a food process and grind into fine crumbs. Pour into a small 8x8 baking dish.
  • 2 tablespoons butter, melted
  • 1/8 teaspoon salt
  • Melt butter and pour over breadcrumbs. Sprinkle with salt and mix well.
  • Bake at 350°F until golden brown and crispy, about 15 minutes. Let cool on a wire rack.
  • ⅓ cup Parmesan cheese
  • Once cool, add cheese to breadcrumbs and mix to combine. Set aside.
  • Filling
  • Increase oven to 450°F.
  • 2 tablespoons butter
  • Melt butter in a large skillet over medium heat.
  • 8 ounces white mushrooms, cleaned and thinly sliced
  • 1 medium white onions, chopped fine
  • Sauté mushrooms and onions in skillet, stirring frequently, until fragrant and liquid from mushrooms has evaporated, about 10 to 15 minutes.
  • ¼ teaspoon salt, or to taste
  • 1/8 teaspoon pepper, or to taste
  • Season with salt and pepper to taste. Transfer to a large bowl and set aside.
  • Pasta
  • 4 quarts water
  • Bring water to a boil in a large stock pot.
  • 1 pound spaghetti or fresh egg pasta
  • 1 teaspoon salt
  • Add salt and pasta to water and cook until al dente, about 10 minutes. Drain and add to bowl with reserved vegetables.
  • Béchamel Sauce
  • 4 tablespoons butter
  • Melt butter in a small saucepan over medium heat.
  • ¼ cup unbleached all-purpose flour
  • Whisk in flour and cook until flour turns golden, about 1 minute.
  • 2 cups turkey stock or chicken stock
  • Slowly add turkey or chicken stock, whisking constantly to combine.
  • Simmer until mixture thickens, about 5 minutes. Remove from heat.
  • ¾ cup Parmesan cheese
  • 3 tablespoons dry sherry
  • 2 teaspoons lemon juice
  • 1 teaspoon dried thyme
  • ¼ teaspoon fresh grated nutmeg
  • Add cheese, sherry, nutmeg, lemon juice, and thyme to béchamel sauce.
  • Assembly and Baking
  • reserved vegetables and pasta
  • reserved béchamel sauce
  • Pour sauce into bowl with the reserved mushrooms, onions, and cooked pasta.
  • 4 cups leftover cooked turkey (or chicken), cut into 1/4-inch pieces
  • 2 cups frozen peas
  • Add turkey and peas to bowl and mix well to combine.
  • 1 tablespoon butter
  • Grease a 13x9 baking dish. Pour filling into prepared baking dish.
  • reserved breadcrumbs
  • Sprinkle breadcrumbs over dish and spread until evenly coated.
  • Bake at 450°F until breadcrumbs have browned and filling is bubbly, about 12 to 15 minutes.
  • Remove from oven and serve.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/turkey-tetrazzini/). Adapted from Cook's Illustrated.
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