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Turkey Tetrazzini Recipe

This fabulous way to use fettuccine make a perfect dinner dish.

Editor's Note: Learn how to make a classic pasta dish when you whip up this simple and easy turkey tetrazzini recipe. Using plenty of fresh ingredients and fettuccine noodles, this makes the perfect entree for a family dinner. Topped with tasty bread crumbs and cooked up with cooking sherry, this recipe offers a complex and impressive flavor palate. Try it today.
 
What do you do when you're stuck with way too much leftover turkey? Why, you turn it into Turkey Tetrazzini, of course! Although frozen meats had been around since the 1870s, frozen foods were given a boost of popularity in the 1950s when refrigerators became affordable enough for many households to have in-house, especially when Swanson introduced the frozen TV dinner in 1954. Frozen peas, like those found here, and other frozen veggies became commonplace in many recipes.

Serves10

Preparation Time15 min

Cooking Time30 min

Ingredients

  • 1 pound fettuccine
  • 2 tablespoons olive oil
  • 4 cups shredded cooked turkey, light and dark meat
  • 2 cups frozen peas
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 8 ounces cremini mushrooms, stemmed and thinly sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon dried sage or poultry seasoning
  • 1/4 cup sherry
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups whole milk or half-and-half
  • 1/2 cup fine dried bread crumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 teaspoon paprika
  • 2 tablespoons unsalted butter, melted

Instructions:

  1. Preheat the oven to 375°F. Coat a 9 x 13-inch baking dish with cooking spray.

  2. Bring a large pot of water to a boil. Add the fettuccine and cook until just al dente. Drain and return to the pot. Toss with 1 tablespoon of the olive oil. Stir in the turkey and peas and set aside.

  3. While the pasta cooks, in a large deep skillet, heat the remaining 1 tablespoon olive oil and 3 tablespoons of the butter over medium heat. Add the onion and celery and cook, stirring, until translucent, about 2 minutes. Add hte mushrooms, salt, and sage and cook, stirring, until the mushrooms have released their moisture and begin to brown slightly, about 2 minutes.

  4. Pour in the sherry and stir to lift any browned bits from the bottom of the pan. Cook for 1 minute, until the liquid has nearly evaporated. Set aside the vegetables and return the skillet to the heat. Add the remaining 3 tablespoons butter and let it melt, then sprinkle the flour into the pan and cook, stirring, until the flour has been absorbed and the mixture bubbles, about 1 minute. Gradually add the broth, stirring continuously, and when the mixture begins to thicken, add the milk and cook, stirring, until the sauce is thickened, about 5 minutes total.

  5. Remove the skillet from the heat and pour the sauce over the pasta in the large bowl. Stir in the mushroom mixture until well mixed and pour into the baking dish.

  6. In a small bowl, combine the bread crumbs, Parmesan, and paprika with the melted butter. Sprinkle evenly over the pasta mixture. Bake for 30 minutes, or until the casserole is heated through and bubbling, and the top is golden brown. Allow it to cool for 5 minutes and serve.

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