turkey tetrazzini

Name: Turkey Tetrazzini
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 (16-oz) package(s) fettuccine pasta; 1/4 cup - unsalted butter; 1/2 medium onion, diced; 2 stalk(s) celery, diced; 2 clove(s) garlic, minced; 8 ounce(s) sliced button mushrooms; 1 cup - green peas (fresh or frozen, both are ok); 1/2 cup - all-purpose flour; 2 cups - chicken broth; 1 1/2 cups - light whipping cream (or milk); 3/4 cup - fresh shredded parmesan cheese (the canned grated parmesan is ok, too); 2 1/2 cups - cooked turkey, diced or shredded (i usually increase it to about 3 cups); 1 to 2 teaspoon(s) salt; 1 to 2 teaspoon(s) black pepper; 1/2 cup - bread crumbs; 2 tablespoon(s) butter, melted

(6 RATINGS)

14 Pinches 5 Photos

Vickie Parks

Renton, WA

Updated on Nov 20, 2017

This is the Tetrazzini recipe I grew up with and crave on chilly fall days when comfort food seems so fitting. It's one of the recipes I keep on hand for using leftover cooked turkey after our annual Thanksgiving dinner. It's pretty versatile, and I sometimes add other vegetables (green bell pepper instead of celery, or maybe carrots instead of peas, etc). Or sometimes I'll switch pasta and use spaghetti or egg noodles (etc.) in place of fettuccine. Add 1 Tbsp each of dried thyme and tarragon for a more savory touch. Or toss in 1/3 cup Swiss cheese & sprinkle nutmeg on top before baking.

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield 8 to 10

Ingredients

1 (16-oz) package fettuccine pasta
1/4 cup - unsalted butter
1/2 medium onion, diced
2 stalks celery, diced
2 cloves garlic, minced
8 ounces sliced button mushrooms
1 cup - green peas (fresh or frozen, both are ok)
1/2 cup - all-purpose flour
2 cups - chicken broth
1 1/2 cups - light whipping cream (or milk)
3/4 cup - fresh shredded parmesan cheese (the canned grated parmesan is ok, too)
2 1/2 cups - cooked turkey, diced or shredded (i usually increase it to about 3 cups)
1 to 2 teaspoons salt
1 to 2 teaspoons black pepper
1/2 cup - bread crumbs
2 tablespoons butter, melted

How To Make turkey tetrazzini

Step 1

Preheat oven to 350°F. Butter a 9x13-inch baking dish; set aside.

Step 2

Cook pasta according to package directions, then drain well. Set cooked pasta aside.
Step 3

While pasta is cooking, prepare the cream sauce by melting the 1/4 cup butter in a large saucepan. Add onion, celery and garlic, and sauté about 5 or 6 minutes, or until onions are soft. Add mushrooms and peas, and cook another 2 minutes, stirring frequently.
Step 4

Add flour, broth and cream (or milk) to saucepan, and stir well. Stir Parmesan cheese, cooked turkey, salt and pepper into the cream sauce.
Step 5

Combine pasta with the cream sauce. Transfer creamy pasta to the baking dish in an even layer. Sprinkle the breadcrumbs on top, then drizzle the 2 Tbsp melted butter on the breadcrumbs.
Step 6

Bake in preheated oven for 45 minutes or until the turkey is heated through and the breadcrumbs are lightly browned.
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