Description
Turkey Tetrazzini is a creamy, comforting baked pasta casserole featuring tender shredded turkey, sautéed mushrooms, peas, and a rich Parmesan sauce, topped with a crispy buttery breadcrumb crust. This classic dish combines tender linguine with a luscious sauce made from butter, cream, and chicken broth, finished with a touch of dry sherry and aromatic herbs for a satisfying and elegant meal perfect for family dinners or holiday gatherings.
Ingredients
Scale
For the Tetrazzini
- 6 tablespoons unsalted butter, divided
- 1 pound cremini mushrooms, sliced
- 1 cup chopped shallots or onion
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- ⅓ cup all purpose flour
- 2 cups chicken broth or stock
- 2 cups whole milk
- 1 ½ cups heavy cream
- 2-3 tablespoons dry sherry
- ⅛ teaspoon ground nutmeg
- ¾ cup grated Parmigiano Reggiano
- ¾ cup frozen peas
- 3 cups shredded cooked turkey breast
- ¼ cup chopped Italian parsley, plus additional for garnish
- 12 ounces dry linguine or spaghetti, snapped in half
- Kosher salt and freshly ground black pepper
For the Breadcrumb Topping
- 1 tablespoon unsalted butter, melted
- ½ cup unseasoned Panko breadcrumbs
- ¼ cup grated Parmigiano Reggiano
- ¼ teaspoon freshly-ground black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees F. Butter a 4.8-quart (13×9 inch) casserole dish to prevent sticking.
- Cook Pasta: In a large pot of salted boiling water, cook the linguine or spaghetti just until al dente. Drain well and set aside while you prepare the sauce.
- Sauté Mushrooms and Aromatics: Melt 2 tablespoons of butter in a large heavy-bottomed pot over medium-high heat until the foaming subsides. Add the sliced mushrooms along with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Cook until the mushrooms release their liquid and it mostly evaporates, about 5 minutes. Add chopped shallots or onions and cook for 3 to 4 minutes until mushrooms begin to brown. Stir in the garlic and thyme, cooking for an additional minute until fragrant. Remove this mixture from the pan and set aside.
- Make the Sauce: In the same pan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in the chicken broth, whole milk, heavy cream, dry sherry, ground nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Continue whisking and cooking for about 5 minutes until the sauce is smooth, thick, glossy, and coats the back of a spoon. Whisk in ¾ cup of grated Parmigiano Reggiano until fully incorporated.
- Combine Ingredients: Remove the sauce from heat and fold in the sautéed mushroom mixture, frozen peas, shredded turkey breast, and chopped parsley. Adjust seasoning with salt and pepper to your taste. Finally, stir in the cooked pasta to combine everything evenly.
- Assemble Casserole: Pour the pasta and sauce mixture into the buttered casserole dish, spreading it out evenly.
- Prepare Breadcrumb Topping: In a small bowl, mix melted butter with Panko breadcrumbs, ¼ cup grated Parmigiano Reggiano, and ¼ teaspoon freshly ground black pepper. Sprinkle this mixture evenly over the top of the casserole.
- Bake: Place the casserole dish on a baking sheet and bake in the preheated oven for 25 minutes. Watch closely around the 15-minute mark to ensure the breadcrumb topping doesn’t brown too quickly. If it does, cover the dish loosely with foil to prevent burning. Bake until the topping is golden and crisp and the sauce is bubbling.
- Rest and Serve: Remove the casserole from the oven and let it stand for a few minutes to allow the sauce to thicken. Garnish with additional chopped parsley and serve hot for a comforting meal.
Notes
- Salt content can vary depending on your broth or stock brand; taste and adjust salt accordingly before baking to avoid blandness or oversalting.
- For a different flavor profile, substitute dry sherry with dry white wine or omit it entirely if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This dish freezes well; assemble fully, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Substitute cremini mushrooms with button mushrooms or a mix of wild mushrooms for an earthier flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
