Turkey Tetrazzini
This turkey tetrazzini casserole is made with cooked turkey, creamy mushroom sauce, egg noodles, and a crispy panko-Parmesan topping. It's easy to prepare, uses only one pot, and is a great way to use up your Thanksgiving leftovers.
Ingredients
For the tetrazzini
- 2 tablespoons (1 oz) butter, plus more if needed
- 10 ounces white mushrooms, sliced
- 1 large (7 oz) yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup dry sherry
- 12 ounces wide egg noodles
- 4 to 5 cups turkey or chicken stock
- Salt and freshly ground black pepper
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 1/2 cups peas
- 1 1/2 pounds leftover turkey, coarsely chopped
For the topping
- 1 cup coarsely grated Parmigiano-Reggiano
- 1 cup panko
- Olive oil
Instructions
Make the tetrazzini
- Crank the oven up to 400°F (204°C).
- Melt the 2 tablespoons (1 oz) butter in a Dutch oven over medium-high heat. Add the 10 ounces white mushrooms and cook until lightly browned, 4 to 5 minutes. Scoop them from the pot and into a bowl.
- Reduce the heat to medium. If the Dutch oven is dry, add another tablespoon or two of butter. Dump in the 1 large (7 oz) yellow onion and sauté, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Add the 2 cloves garlic and cook for 1 more minute. Transfer the onions and garlic to the bowl of mushrooms.
- Splash in the 1/2 cup dry sherry and scrape up any stuck-on bits with a wood spoon. Let the booze boil for 1 minute.
- Add the 12 ounces wide egg noodles and 4 cups of the 4 to 5 cups turkey or chicken stock, turn the heat to high, and bring to a boil.
☞ TESTER TIP: The noodles won't be fully covered, but fear not. All will be fine.
Stir frequently to prevent the noodles from sticking and cook until the noodles begin to soften and the stock begins to thicken slightly, 5 to 9 minutes. - Pour in the 1 cup heavy cream and continue stirring until the noodles are al dente, 2 to 4 minutes more. If the mixture is too thick, stir in the last cup of stock, 1/4 cup at a time, until the desired consistency is reached.
- Stir in the 2 tablespoons Dijon mustard and season with salt and pepper and taste.
Make the topping
- Mix the 1 cup coarsely grated Parmigiano-Reggiano and 1 cup panko In a small bowl. Season with salt and pepper and drizzle in enough olive oil to moisten the panko. Toss. Taste and season more, if needed.
- Add the mushroom-onion mixture back to the Dutch oven along with the 1 1/2 cups peas and 1 1/2 pounds leftover turkey. Stir well, being mindful not to tear the noodles. Top with the panko mixture.
- Slide the pot into the oven and bake until the sauce is hot and bubbly, about 15 minutes. Heat the broiler and brown the top for 3 to 5 minutes, if needed. Serve directly from the Dutch oven.
Notes
- Prep first—This dish comes together quickly, so I recommend doing all of your vegetable prep work before beginning to cook.
- Stock—Because the noodles are cooked in the stock, and pasta water is always well-salted, don't use low- or no-sodium stock. You want the pasta itself to have flavor.
- Storage and reheating—Leftover turkey tetrazzini can be stored in the fridge in a sealed container for up to 3 days. To reheat, warm it on the stovetop over low heat, adding extra stock and/or cream to loosen the sauce.
- Freeze ahead—To freeze the casserole, prepare the filling and topping, but do not bake. Let the filling mixture cool completely, then wrap your casserole dish tightly in plastic and store it in the freezer for up to 3 months. Keep the topping separate. Thaw in the refrigerator overnight before baking.
Nutrition
Serving: 1portion | Calories: 853kcal | Carbohydrates: 65g | Protein: 57g | Fat: 39g | Saturated Fat: 18g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 242mg | Sodium: 757mg | Fiber: 5g | Sugar: 10g