Turkey Tetrazzini

Cassie *


This is a delicious way of using up that leftover turkey. This dish is also good with chicken..


★★★★★ 2 votes
40 Min


4 tsp
kosher or sea salt, divided
5 Tbsp
salted butter, divided
1 medium
onion, diced
2 clove
garlic, minced
4 c
(10 ounces) sliced button mushrooms
2 small
red bell pepper, seeded and diced
1/2 tsp
freshly grated nutmeg
1/2 tsp
1 lb
egg noodles
3 Tbsp
all purpose flour
2 c
chicken broth
1/2 c
1/3 c
dry sherry
1/4 c
2 1/2 c
shredded cooked turkey or chicken breast
1/2 c
parmesan cheese
chopped fresh parsley for garnish (optional)


1Set a large pot of water over high heat and add 2 teaspoons salt.

In a large (14-inch) skillet, melt 2 tablespoons butter over medium heat.

Add onion, garlic, mushrooms, red pepper, 1 teaspoon salt, nutmeg, and paprika; cook, stirring often, until vegetables soften, 8 to 10 minutes.

Reduce heat to medium-low and continue cooking until golden brown, about 10 more minutes. Using a slotted spoon, transfer vegetables to a bowl and set aside.
2Once water is boiling, add egg noodles. Cook according to package instructions until tender. Drain and set aside, covered
3Meanwhile, melt remaining butter in skillet over medium heat. Add flour and cook, stirring until mixture looks glossy, about 3 minutes. Add broth and sherry in a slow stream, whisking as you go. Bring to a simmer and cook until thickened, about 3 minutes.

Remove from heat and add milk, cream, cheese, and remaining 1 teaspoon salt. Whisk together. Reduce heat to low, return pan to heat, and stir in vegetable mixture and turkey. Serve hot over noodles with a generous sprinkling of parsley.


About this Recipe

Course/Dish: Chicken, Turkey, Pasta
Hashtag: #tetrazzini