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


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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)

How to Make Turkey Tetrazzini


  • 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.


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About Turkey Tetrazzini

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

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