Turkey Tetrazzini
With a rich and velvety cream sauce, a variety of veggies, chunks of turkey, wiggly noodles, and a buttery crisp topping, this hearty casserole is a delicious way to enjoy turkey leftovers.
Equipment
- large saucepan (6 qt or larger; I use an oven-safe saucepan)
- medium saucepan (for noodles)
- cutting board
- chef's knife
- serrated knife
- measuring cups
- measuring spoons
- cheese grater
- small, microwave-safe mixing bowl
- 13x9 casserole dish, well greased (transfer mixture to this before topping with breadcrumbs if you don't have a large, oven-safe saucepan)
As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!
Ingredients
- 1 cup celery chopped
- 1 cup mushrooms sliced
- 2 cups peas defrost from frozen before adding
- ¼ cup white onion diced
- 3 tablespoon butter
- 2-4 tablespoon flour* see recipe notes
- 1 cup low sodium chicken broth
- 1 (12 oz) can evaporated milk
- ½ cup cooking sherry* see recipe notes
- 3 cups leftover turkey diced
- 4 oz spaghetti, cooked to al dente measurement is for dry spaghetti
- 1 cup Italian breadcrumbs may use plain
- ¼ cup butter melted
- ¼ cup Parmesan cheese freshly grated
Instructions
- Preheat oven to 375℉.
- In a large saucepan, sauté celery, mushrooms, peas, and onions in 3 T. butter for 5 minutes over medium heat.
- Add 2 T. flour to create a roux, or thick paste.
- Slowly add broth and sherry (if using); stir until mixture begins to bubble.
- Slowly add evaporated milk; continue to stir until mixture thickens. *Optional to add additional 2 T flour in this step for a thicker sauce; see recipe notes.
- Stir in cooked noodles and leftover turkey.
- If not using oven-safe saucepan, transfer mixture to well greased 13x9 casserole dish.
- Melt the ¼ cup butter in small microwave-safe bowl; stir in breadcrumbs and parmesan. Spoon breadcrumbs mixture over casserole; evenly cover.
- Bake uncovered for 20-25 minutes or until casserole is bubbling. Let stand 5 minutes before serving.
Notes
*Add only half of the flour (2 tbsp) at first. If the sauce isn't thick enough, add the rest when you add the milk. If you choose to omit the cooking sherry, only use 2 tablespoons flour total for the recipe since there won't be as much liquid.
Store Turkey Tetrazzini in an airtight container; refrigerate for up to 3 days.
Leftovers can also be frozen in proper packaging; defrost overnight in the fridge.
Reheat leftovers, covered, in a 325°F oven for 20 minutes, or until heated through. You may find it helpful to add a little bit of milk to thin the sauce.
Nutrition
Calories: 363kcalCarbohydrates: 28gProtein: 23gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 86mgSodium: 407mgPotassium: 401mgFiber: 4gSugar: 4gVitamin A: 717IUVitamin C: 16mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was!