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5 from 1 vote

Modern Turkey Tetrazzini

A modern version of the retro day after Thanksgiving classic.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Holiday, Main Course
Cuisine: American
Servings: 8

Ingredients

  • 12 ounces of long pasta, dry (spaghetti, linguine, fettuccine)
  • 16 ounces of cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 6 tablespoons of butter
  • 1/4 cup of all purpose flour
  • 1 1/2 cups of stock (chicken or turkey)
  • 1 quart of half and half
  • 2 teaspoons of dried Italian herbs
  • salt and black pepper
  • a pinch of nutmeg
  • 1 cup of parmesan, finely shredded
  • 1 cup of peas, frozen
  • 4 cups of turkey, cooked and shredded

Parmesan Breadcrumb Topping

  • 2 tablespoons of butter, melted
  • 3/4 cup of panko breadcrumbs
  • 1/2 cup of parmesan, grated

Instructions

  • Preheat your oven to 375 degrees
  • Bring a large pot of salted water to a boil and cook 12 ounces of pasta for 1-2 minutes less than manufacturer’s directions so it is just al dente. Drain, cover with a towel and set aside for now 
  • Add 2 tablespoons of butter into a large skillet over medium heat
  • Add 16 ounces of sliced mushrooms and diced yellow onion and cook until softened 
  • Add 3 cloves of minced garlic and cook for 60 seconds
  • Add 4 tablespoons of butter and once the butter has melted, sprinkle 1/4 cup of all purpose flour over the butter, whisk to combine and cook for about 60 seconds or until the flour slightly deepens in color
  • Add 1 1/2 cups of stock and a quart of half and half and whisk to combine 
  • Add 2 teaspoons of dried Italian herbs, a generous pinch of salt and black pepper and a small pinch of nutmeg and continue cooking until the mixture begins to form small bubbles around the edges of the skillet
  • Remove the skillet from the heat and add 1 cup of finely shredded parmesan, 1 cup of frozen peas, 4 cups of shredded turkey and the cooked pasta and carefully mix until everything is evenly distributed 
  • Note: if baking on a separate dish, transfer the mixture into that dish now
  • In a small bowl, combine 3/4 cup of panko breadcrumbs with 1/2 cup of grated parmesan and add 2 tablespoons of melted butter and evenly spread the mixture over the casserole and cover the dish with foil 
  • Bake in a 375 degree oven for 25 minutes, remove the foil and bake for another 10 minutes or until the breadcrumbs are golden brown 
  • Allow the casserole to rest for a few minutes before serving 
  • Garnish with fresh parsley