Description
Enjoy a delightful Turkey Tetrazzini, featuring tender turkey, creamy sauce, and a crispy topping. This dish is perfect for a cozy dinner or family gatherings!
Ingredients
Scale
- 4 Tbsp Unsalted Butter
- 2 Tbsp Avocado or Olive Oil
- 2 Shallots, sliced
- 16 oz Cremini Mushrooms, sliced
- 4–6 cloves Garlic, pressed
- 1/2 cup All-Purpose Flour
- 1/3 cup Sherry
- 3 cups Chicken or Turkey Stock
- 1 1/2 cups Heavy Whipping Cream
- Salt and Black Pepper, to taste
- 5–6 cups Cooked Leftover Turkey Meat, chopped
- 8 oz Monterey Jack Cheese, grated
- 1 cup Parmesan Cheese, shredded or shaved
- 1 lb Pasta, uncooked
- 1 cup Peas, frozen or canned
- 1 cup Panko Bread Crumbs
- 1/2 cup Grated Parmesan Cheese
- 3 Tbsp Melted Butter
- 2 Tbsp Minced Parsley
Instructions
- Preheat oven to 350℉ and grease a 9×13 casserole dish.
- Cook pasta al dente in salted water, then strain and set aside.
- Sauté shallots in butter and oil until translucent. Add garlic.
- Stir in mushrooms and cook until golden brown.
- Add flour, then pour in sherry and stock while stirring until thickened.
- Incorporate heavy cream and season to taste with salt and pepper.
- Mix in turkey and peas until well combined.
- Spread cooked pasta in the casserole dish, add cheeses and sauce mixture, and mix.
- Combine Panko, Parmesan, parsley, melted butter for topping and spread over casserole.
- Bake for 40 minutes or until golden brown.
Notes
Store leftovers in an airtight container for 3-4 days.
Freeze portions for up to three months; reheat at 350℉.
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg