Print

Creamy Turkey Tetrazzini Recipe Best Way to Use Leftover Turkey

creamy turkey tetrazzini - featured image
Print Recipe

A comforting and creamy casserole that transforms leftover turkey into a delicious, crowd-pleasing meal with tender pasta, mushrooms, and a rich sauce.

Ingredients

Scale
  • 3 cups leftover turkey, shredded or chopped (dark meat preferred)
  • 8 ounces spaghetti or linguine, cooked al dente
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup whole milk or 2%
  • ½ cup heavy cream (optional)
  • 8 ounces sliced mushrooms (white button or cremini)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup freshly grated Parmesan cheese (about 100 g)
  • ¼ cup dry white wine (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • ½ cup breadcrumbs (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of spaghetti or linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside. Toss with a little olive oil to prevent sticking.
  2. In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add 1 finely chopped small onion and cook until translucent, about 3-4 minutes. Stir in 2 minced garlic cloves and cook for another minute until fragrant.
  3. Add 8 ounces of sliced mushrooms and sauté until they release moisture and start to brown, about 6-8 minutes. Season lightly with salt and pepper.
  4. Sprinkle 4 tablespoons of all-purpose flour over the mushroom mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in 2 cups chicken broth, followed by 1 cup milk and ½ cup heavy cream (if using). Add ¼ cup white wine if desired. Stir continuously to prevent lumps. Bring to a gentle simmer and cook until sauce thickens, about 5-7 minutes. It should coat the back of a spoon.
  6. Stir in 3 cups shredded leftover turkey and the cooked pasta. Toss gently to coat evenly. Adjust seasoning with salt and pepper.
  7. Preheat oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish. Pour the turkey and pasta mixture into the dish and spread evenly.
  8. Sprinkle 1 cup freshly grated Parmesan cheese evenly over the top. Add ½ cup breadcrumbs if using for a crunchy topping.
  9. Bake for 20-25 minutes until the top is golden brown and bubbly. Tent with foil if breadcrumbs brown too quickly.
  10. Remove from oven and let rest for 5 minutes. Garnish with 2 tablespoons fresh chopped parsley before serving.

Notes

For best sauce texture, stir constantly when making the roux to avoid lumps. Cook pasta al dente to prevent mushiness after baking. Use freshly grated Parmesan for better melting and flavor. If turkey is dry, add it towards the end of sauce simmering to soak up moisture. Breadcrumbs topping is optional but adds a nice crunch.

Nutrition

Keywords: turkey tetrazzini, leftover turkey recipe, creamy casserole, comfort food, holiday leftovers, easy dinner, pasta bake

Find it online: https://magnetmeal.com/creamy-turkey-tetrazzini-recipe-best-way-to-use-leftover-turkey/