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Turkey Tetrazzini recipe

Turkey Tetrazzini

A creamy and comforting dish perfect for using up leftover turkey, ideal for family dinners or meal prep.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz linguine or spaghetti
  • 4 cups cooked turkey, shredded or cubed
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 medium red bell pepper, diced
For the Sauce
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken or turkey broth
  • 1 cup heavy cream
  • 1/2 cup dry white wine
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste
For the Topping
  • 1 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • Fresh parsley for garnish

Method
 

Preparation
  1. Cook pasta in salted water, cooking 2 minutes less than package directions. Drain and set aside.
  2. In a large skillet, heat olive oil and sauté onion and mushrooms until softened. Add garlic and cook for 30 seconds.
Cooking
  1. Melt butter in the skillet, whisk in flour, then slowly add broth, wine, and cream. Season and simmer until thick.
  2. Stir in turkey, peas, bell pepper, and pasta. Transfer to a greased baking dish.
Topping and Baking
  1. Mix breadcrumbs, Parmesan, and melted butter, sprinkle on top, and bake at 350°F (175°C) for 25–30 minutes until golden.

Notes

Tips: Undercook pasta slightly, cook mushrooms well, and season in layers for best flavor.