Description

This Turkey Tetrazzini features tender pasta, creamy mushroom sauce, and savory turkey for a deliciously comforting meal. Ideal for family gatherings, it’s an easy way to use up leftovers while creating mouthwatering memories.

Ingredients

Unsalted Butter
Avocado or Olive Oil
Shallots
Cremini Mushrooms
Garlic
All-Purpose Flour
Sherry
Chicken or Turkey Stock
Heavy Whipping Cream
Salt and Black Pepper
Cooked Leftover Turkey Meat
Monterey Jack Cheese
Parmesan Cheese
Uncooked Pasta
Peas
Panko Bread Crumbs
Parsley
Melted Butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350℉ and grease a 9×13 casserole dish.
Cook pasta according to package instructions until al dente; drain and set aside.
In a skillet, melt butter and oil, then sauté shallots until translucent. Add garlic and sauté until fragrant.
Add mushrooms, cooking until golden brown. Sprinkle flour over and stir to coat.
Gradually add sherry, then chicken stock, simmering before adding cream and seasoning with salt and pepper.
Combine turkey and peas into the sauce, mix with pasta in the casserole dish, and add cheeses.
Prepare topping by mixing Panko, parsley, and melted butter, then spread over casserole.
Bake for about 40 minutes until golden and bubbly.

Notes

Use gluten-free pasta and flour for a gluten-free option.
Feel free to substitute cooked chicken for turkey.
Allow leftovers to cool before refrigerating, and reheat in the oven.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg