Turkey Tetrazzini is rich and creamy made with simple ingredients. It is important to use fresh herbs in this dish because they are huge flavor boosters. I love this recipe for leftover turkey or chicken. It feeds a lot of people so invite a few friends!
Turkey Tetrazzini is an old fashioned recipe that I am happy to keep in my recipe book. It is fantastic with roasted vegetables such as carrots, parsnips, onions, peppers, etc.
I first found this recipe in my Taste of Home Light and Tasty 2011 Annual Recipe Cookbook.
Oven
Recipe serves: 12
Serving size: 1 ~ 1/3 cups
Total time: 45 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
If you don’t want to make homemade bread crumbs you can use store bought.
Pantry & Spices
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bay leaves
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butter
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flour
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olive oil
Grocery
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1 garlic bulb
-
1 onion
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1 pound fresh mushrooms
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1 bunch fresh parsley
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1 package fresh thyme
-
1 lemon
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Turkey Leftovers
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1 bag egg noodles
-
1 box chicken broth
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1 small carton eggs
-
1/2 gallon milk
-
parmesan cheese
-
1 loaf fresh bread
Let's prep!
| 6 cups egg noodles |
| 1 onion |
| 2 tablespoons olive oil |
| 1 pound sliced mushrooms |
| 1 tablespoon fresh parsley, minced |
| 1 tablespoon fresh thyme |
| 2 bay leaves |
| 1 garlic clove, minced |
| 1 teaspoon lemon peel |
| 1/4 cup butter |
| 1/4 cup flour |
| 2 cups chicken broth |
| 1 egg yolk |
| 1 cup milk |
| 4 cups cooked turkey, chopped |
| salt |
| pepper |
| 1/3 cup grated parmesan cheese |
| 1 loaf, fresh bread |
- Gather all of your ingredients and measuring tools
- Make bread crumbs:
- Heat oven to 450°
- Cut 5 slices of bread into 1 inch pieces then add the bread to a sheet pan.
- Sprinkle bread with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon of olive oil. Mix well.
- Toast for 2 minutes then stir and continue to stir for 2 minutes until the bread is toasted.
- Place the toasted bread in the food processor and process until granules
- In a small bowl add 1/3 cup of grated parmesan cheese and bread mixture.
- Mince 1 garlic clove then place in a prep container; set aside
- Chop onion, then place in a prep bowl
- In a medium bowl add:
- Chopped mushrooms
- 3 tablespoons fresh parsley, minced
- 1 tablespoon fresh thyme, minced
- 2 bay leaves
- In a small prep bowl add
- 2 teaspoons lemon peel, grated
- In a small bowl add
- 1 cup milk
- 1 egg yolk
Let's cook!
- Complete the prep from the prep tab above.
- Bring a pot of water to boil and and cook pasta to package directions.
- Add two tablespoons of olive oil to a Sauté pan.
- Add onions, 1/2 teaspoon salt, 1/2 teaspoon pepper for 2 minutes then add the mushroom herb mixture.
- Cook until mushrooms are soft then add garlic for 1 minute.
- Remove bay leaves.
- Add mushroom mixture to a mixing bowl then stir in lemon peel and 4 cups of cooked turkey.
- Dain the pasta noodles; set aside.
- Preheat oven to 350°.
- In the pasta pot melt 4 tablespoons of butter then add 2 tablespoons of flour while mixing. Cook until the flour is brown (about 2 minutes).
- Continue stirring while slowly adding 2 cups of broth. Then bring broth to boil for 5 minutes.
- Stir in milk mixture and continue to boil for 2 minutes. Remove the mixture from heat.
- Stir in egg noodles as well as the mushroom and turkey mixture.
- Grease a 9×13 baking dish and spoon in the noodle mixture. Season with salt and pepper.
- Top the noodle mixture with bread crumbs and cheese then bake uncovered for 25 minutes until brown. Enjoy!
This recipe can also be found in Winning Recipes for Turkey Leftovers
