Turkey Tetrazzini with Mushrooms (Printable View)
Creamy pasta bake with tender turkey, mushrooms, and crispy parmesan topping—ideal for leftovers.
# What You Need:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Meats
02 - 3 cups cooked turkey, shredded or diced
→ Vegetables
03 - 2 cups mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
→ Sauce
07 - 4 tbsp unsalted butter
08 - 1/3 cup all-purpose flour
09 - 3 cups whole milk
10 - 1/2 cup chicken or turkey broth
11 - 1/2 cup heavy cream
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 1/4 tsp ground nutmeg
→ Topping
16 - 1/2 cup grated Parmesan cheese
17 - 1 cup fresh breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp chopped fresh parsley
# How-To Steps:
01 - Preheat the oven to 375°F. Grease a 3-quart baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water until al dente, about 1-2 minutes less than package directions. Drain well and set aside.
03 - Melt 2 tbsp butter in a large skillet over medium heat. Add mushrooms and cook until browned, about 5 minutes. Add onion and garlic; sauté until soft, 3-4 minutes.
04 - Stir in remaining butter. Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out raw flour taste.
05 - Gradually whisk in milk, broth, and heavy cream. Bring to a simmer and cook, stirring constantly, until thickened, 4-5 minutes.
06 - Remove from heat. Stir in Parmesan cheese, salt, pepper, and nutmeg until cheese is completely melted and sauce is smooth.
07 - Add cooked turkey, peas, and pasta to the sauce. Toss gently until everything is evenly coated.
08 - Pour the mixture into the prepared baking dish and spread evenly.
09 - Combine breadcrumbs, Parmesan cheese, and melted butter in a bowl. Mix until breadcrumbs are evenly coated.
10 - Sprinkle breadcrumb mixture evenly over the casserole. Bake for 25-30 minutes until bubbly and golden brown on top.
11 - Let the tetrazzini rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- It transforms leftover turkey into something completely new and exciting
- The creamy sauce with hint of nutmeg feels like a warm hug
- That golden parmesan crust makes it impossible to stop at one serving
02 -
- Overcooking the pasta in the boiling stage leads to mushy texture after baking
- Cold milk can cause the sauce to seize or become grainy, so let it come to room temperature first
- The sauce will look thin at first but thickens as it bakes
03 -
- Grate your own parmesan from a wedge instead of using pre shredded for better melting
- Use a microplane to grate the nutmeg fresh for the most intense aroma