Dive into the comforting flavors of our Creamy Turkey and Mushroom Tetrazzini, a dish that transforms leftover turkey into a creamy, mouthwatering meal. With a golden breadcrumb topping and a blend of savory mushrooms, tender pasta, and a rich Parmesan sauce, this recipe promises a delicious experience without the worry of dry, twice-cooked turkey.
65 minutes
Dive into the comforting flavors of our Creamy Turkey and Mushroom Tetrazzini, a dish that transforms leftover turkey into a creamy, mouthwatering meal. With a golden breadcrumb topping and a blend of savory mushrooms, tender pasta, and a rich Parmesan sauce, this recipe promises a delicious experience without the worry of dry, twice-cooked turkey.
cups
pinches
Unsalted Butter, melted, divided
tablespoons
Parmesan Cheese, grated, divided
0 oz
White Mushrooms, thinly sliced
0 oz
Medium Onions, finely chopped
each
Spaghetti, broken in half
0 lb
cups
Chicken Stock, or low-sodium chicken broth
cups
tablespoons
Nutmeg, fresh grated
teaspoons
Lemon Juice, from 1 small lemon
teaspoons
Fresh Thyme Leaves, minced
teaspoons
cups
Leftover Cooked Turkey, cut into 1/4-inch pieces
cups
1. Prepare the Topping
Preheat the oven to 350°F and position the rack in the middle. In a small baking dish, combine breadcrumbs, a pinch of salt, and melted butter. Bake for 15-20 minutes until golden brown and crisp. Let cool, then mix with 1/4 cup grated Parmesan cheese. Set aside.
2. Cook the Pasta
Increase oven temperature to 450°F after preparing the topping. Boil pasta in a large pot of salted water until al dente. Reserve 1/4 cup of the pasta water, then drain and return the pasta to the pot along with the reserved water.
3. Sauté Vegetables
In a large skillet, melt 2 tablespoons of butter over medium heat until foaming. Add the mushrooms and onions, sautéing until the onions are soft and the mushroom liquid has evaporated, about 12-15 minutes. Season with salt and pepper to taste. Transfer to a bowl and set aside.
4. Make the Sauce
In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Once foaming subsides, whisk in the flour and cook, whisking constantly, until golden (1-2 minutes). Gradually whisk in the chicken stock and bring to a simmer over medium-high heat until thickened (3-4 minutes). Remove from heat and whisk in sherry, 3/4 cup Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme.
5. Assemble the Dish
Add the sauce, sautéed vegetables, peas, and turkey to the pasta and mix well. Adjust seasonings as needed. Transfer to a buttered 13x9-inch baking dish, sprinkle evenly with the breadcrumb topping, and bake until bubbly and the breadcrumbs are browned (13-15 minutes).
Comments (0)