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)

review

Recipe by

Vickie Parks

@Northwestgal

Renton, WA

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.

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(6 ratings)

yield 8 to 10

prep time 15 Min

cook time 45 Min

method Bake

Ingredients For turkey tetrazzini

1 (16-oz) pkg

fettuccine pasta
1/4 cup

unsalted butter
1/2 md

onion, diced
2 stalk

celery, diced
2 clove

garlic, minced
8 oz

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 tsp

salt
1 to 2 tsp

black pepper
1/2 cup

bread crumbs
2 Tbsp

butter, melted

How To Make turkey tetrazzini

1
Preheat oven to 350°F. Butter a 9x13-inch baking dish; set aside.

2
Cook pasta according to package directions, then drain well. Set cooked pasta aside.
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.
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.
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.
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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turkey tetrazzini

Ingredients For turkey tetrazzini

How To Make turkey tetrazzini

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