Turkey Tetrazzini
A take on the classic, this turkey tetrazzini is a great way to use those leftovers. Creamy sauce, sautéed mushrooms, and juicy turkey makes this comforting casserole a new favorite family meal.
Servings: 8 servings
Calories: 600kcal
Equipment
- 1 casserole dish
Ingredients
- 12 ounces linguine or any type of pasta shape you like
- 4 cups cooked turkey diced
- 8 Tablespoons butter divided in half
- 2 Tablespoons olive oil
- 12 ounces mushrooms I like crimini, sliced
- 1 medium onion diced
- 4 large garlic gloves minced
- ¼ cup cooking sherry or white wine
- 1 cup shredded mozzarella plus more for the topping
- ¼ cup parmesan cheese plus more for the topping
- ¼ cup bread crumbs optional
- ⅓ cup flour
- 3 cups chicken broth
- 2 cups heavy whipping cream
- 1 Tablespoon lemon juice
- 2 teaspoons salt
- 1 ½ teaspoons pepper
- ¼ cup parsley chopped
Instructions
- Preheat the oven to 350ºF.
- Dice your onions, mince your garlic, and slice the mushrooms.
- Bring a large pot of salted water to a boil and cook the pasta until it's al dente (usually about 1 minute less than the instructions say to cook it).
- Drain the pasta, reserving some of the pasta water, and set it aside.
- In a large pan over medium-high heat, sauté the fresh mushrooms with the garlic and olive oil with a pinch of sea salt for a couple of minutes until softened and lightly golden.
- Add in the diced onions and continue sauteeing until they are transparent.
- Deglaze the pan with the dry sherry or wine and allow it to cook off until it's almost all gone.
- Reduce the heat to medium, and add the butter.
- Sprinkle in flour, and cook to form a nice roux, stirring constantly so it doesn’t brown.
- Add in the garlic and saute for about 30 seconds.
- Slowly whisk in the chicken broth and allow it to simmer for 2 minutes.
- Then whisk in the heavy cream until you have a smooth, creamy sauce.
- Mix in a squeeze of fresh lemon juice.
- Stir in the Parmesan cheese and stir until smooth.
- Add the cooked turkey and pasta to the sauce, stirring gently to coat. Use pasta water if needed to loosen the turkey mixture.
- Transfer everything to a greased casserole dish and spread evenly. Fold in the mozzarella.
- Sprinkle more cheese and the breadcrumbs (optional) over the top, then cover the casserole loosely with foil.
- Bake until hot and bubbly, then uncover and bake until the top is golden brown.
- Finish with fresh parsley before serving.
Notes
You don't have to bake this in a casserole; you can serve it straight from the pan
Feel free to add in any other type of vegetables that you like in addition to or in place of the mushrooms.
Nutrition
Serving: 1serving | Calories: 600kcal | Carbohydrates: 44g | Protein: 15g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 1183mg | Potassium: 369mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1506IU | Vitamin C: 5mg | Calcium: 179mg | Iron: 2mg
