Casseroles are one of the best comfort foods for crisp fall evenings.
The chill in the air means warm, steamy, creamy, delicious things like homemade turkey tetrazzini are perfect for Sunday night dinner!
(Or any night of the week, really.)
Especially when I have a couple pounds of turkey meat sitting in my fridge from Thanksgiving…
In turkey tetrazzini, the sauteed mushrooms, onions, and fresh herbs build an amazing depth of flavor that livens up those leftovers.
And, truth be told, this recipe works equally as well with leftover roast chicken. OR, if you’re feeling really lazy (or practical—depending on how you look at it), buy a rotisserie chicken at the grocery store and just use that.
I could just eat the creamy pasta and turkey mixture as is, but then you throw the crumbly topping on, and…well, it’s perfect.
Leftovers can be pretty amazing. YUM!
- 6 tablespoons butter
- 2 tablespoons olive oil
- 2 cups cooked turkey, cut into bite sized pieces
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 pound button mushrooms, thinly sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/4 cup tart white wine (something you would drink)
- 1/4 cup all-purpose flour
- 2-1/2 cups whole milk
- 1/2 cup chicken broth
- 8 ounces fettuccine
- 1/4 cup chopped fresh parsley leaves
- 3 scallions, diced
- 1/2 cup grated Parmesan
- 1/2 cup panko
- 1 tablespoon dried Italian seasoning
- Preheat your oven to 450°F. Grease the bottom and sides of a 2-quart casserole dish with a tablespoon of butter; set it aside. Toss the turkey into a large bowl.
- Add 2 tablespoons each of olive oil and butter to a large skillet over medium heat. Once the butter has melted, add the mushrooms and saute them for 2 minutes. Add the onions, thyme and garlic, and continue to saute them until the onions are translucent, about 5 minutes. Pour in the wine and let it cook down until it’s almost gone, about 2 minutes longer. Add the mushroom mixture to the turkey.
- Melt 2 more tablespoons of butter in the same pan. Add the flour and whisk until the mixture is smooth and creamy, then let it cook for another minute longer. Turn the heat up to high, pour in the milk and broth, and bring the mixture to a boil, whisking often. Add 1 teaspoon salt and 1/2 teaspoon pepper, and keep whisking until the sauce is thick and bubbly—about 8 minutes.
- While the sauce is coming to a bubble, bring a large pot of salted water to a boil. Add the fettuccine and cook it for 9 minutes. Drain.
- Add the sauce, cooked fettuccine, parsley and scallions to the turkey in the large bowl. Use tongs to toss everything together, making sure the sauce fully coats all the turkey and fettuccine. Dump it into your prepared casserole dish.
- Mix the panko, Italian seasoning, and Parmesan together, and then sprinkle it over the casserole. Dot with the remaining butter and then cook it until it’s browned on top and the edges are bubbly—about 20 minutes. Let the turkey tetrazzini rest for 5 minutes before serving.