creamy-leftover-turkey-tetrazzini

Creamy Leftover Turkey Tetrazzini

TOTAL
65min
PREP
20min
COOK
45min
Easy

Transform your holiday turkey into a comforting, creamy casserole. This easy Tetrazzini recipe uses leftover turkey (or rotisserie chicken) and pasta for a no-fuss, delicious dinner that reheats beautifully.

550 Calories
35g Protein
45g Carbs
25g Fats

*Nutrition per serving

Turkey
Pasta
Casserole
Comfort Food

Ingredients

Servings: 6
250g (8.8 oz) Egg noodles
50g (3.5 tbsp) Butter
1 medium (approx. 150g / 5.3 oz) Onion
2 medium (approx. 100g / 3.5 oz) Celery stalks
200g (7 oz) Mushrooms
60g (0.5 cup) All-purpose flour
500ml (2 cups) Chicken or turkey broth
250ml (1 cup) Milk
400g (14 oz) Cooked turkey or rotisserie chicken
150g (1 cup) Frozen peas
1 tbsp (15ml) Worcestershire sauce
To taste Salt
To taste Black pepper
50g (0.5 cup) Parmesan cheese
30g (0.3 cup) Breadcrumbs

Steps

1

Preheat your oven to 190°C (375°F). Lightly grease a 23x33cm (9x13 inch) baking dish with butter or cooking spray.

2

Cook the egg noodles according to package directions until al dente (slightly firm to the bite). Drain them thoroughly in a colander, rinse briefly with cold water to prevent sticking, and set aside.

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Do not overcook the noodles, as they will continue to cook in the oven. Rinsing with cold water stops the cooking process immediately.

3

While the noodles cook, melt 50g (3.5 tbsp) of butter in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and celery. Sauté for 5-7 minutes, or until softened and translucent.

4

Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for another 5-7 minutes, or until the mushrooms have released their liquid and started to brown.

5

Sprinkle the 60g (0.5 cup) of all-purpose flour over the vegetables in the skillet. Stir well to coat everything and cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. This is creating a roux.

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Cooking the flour briefly helps to prevent a raw flour taste in the sauce.

6

Gradually whisk in the 500ml (2 cups) of chicken or turkey broth, ensuring no lumps form. Bring the mixture to a simmer, stirring constantly. Let it simmer for about 2-3 minutes until it begins to thicken.

7

Pour in the 250ml (1 cup) of milk and whisk until smooth. Continue to cook over medium-low heat, stirring occasionally, until the sauce is smooth and has thickened enough to coat the back of a spoon. Do not boil.

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Avoid boiling the sauce after adding milk, as it can cause it to separate.

8

Stir in the 400g (14 oz) of cooked turkey or chicken, 150g (1 cup) of frozen peas, and 1 tbsp (15ml) of Worcestershire sauce. Season generously with salt and black pepper to taste.

9

Add the cooked and drained egg noodles to the skillet with the sauce and turkey mixture. Gently toss to ensure all the noodles are coated evenly.

10

Stir in the 50g (0.5 cup) of grated Parmesan cheese until melted and well combined.

11

Pour the entire mixture into the prepared baking dish, spreading it out evenly.

12

If using, sprinkle the 30g (0.3 cup) of breadcrumbs evenly over the top. Then, sprinkle with a little extra grated Parmesan cheese for a golden-brown crust.

13

Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.

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Keep an eye on the topping to prevent it from burning. If it browns too quickly, you can loosely tent the dish with foil.

14

Let the Turkey Tetrazzini rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

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Resting is crucial for casseroles to prevent them from being too soupy when served.

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