This was a great use for the leftover turkey breast from Thanksgiving and it was so good! I might have to roast another turkey to make this again soon 🙂 This recipe makes at least 8 to 10 servings, but it reheats really well. Thanks for reading, enjoy! 🙂
Turkey Tetrazzini – adapted from Brown Eyed Baker
- 12 ounces mushrooms, sliced
- 11 tablespoons (5½ ounces) unsalted butter, divided
- ¼ cup all-purpose flour
- 12 ounces egg noodles
- 1½ cups whole milk
- ¼ cup heavy cream
- 2 cups turkey stock (can substitute chicken stock/broth)
- ¼ cup white wine (can substitute stock or broth)
- 3 cups chopped cooked turkey
- 1 cup frozen peas
- 6 ounces Gruyère cheese, shredded (about ¾ cup shredded), divided
- 3 ounces grated Parmesan cheese (about ⅔ cup), divided
- Salt and pepper, to taste
- 1 cup panko bread crumbs
1. Preheat oven to 375 degrees F. Butter a 9×13-inch baking dish; set aside. Fill a large pot with water and put it over high heat to boil.
2. In a large, 12-inch skillet with sides, melt 3 tablespoons of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until all of the liquid has evaporated, about 10 minutes. Transfer the mushrooms to a bowl and set aside.
3. In the same skillet, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook, whisking occasionally, until the flour is browned and has a nutty aroma, about 3 minutes.
4. While the flour cooks, add the noodles to the boiling water and cook to al dente. While the noodles are cooking, continue on with the recipe.
5. Slowly whisk the milk, cream, turkey stock and wine into the butter/flour mixture. Bring to a simmer, then reduce the heat to medium-low and cook, stirring constantly, until the sauce is thickened, 6 to 8 minutes.
6. Drain the pasta when it is finished, then add the cooked pasta, mushrooms, turkey and peas to the sauce in the skillet, tossing everything together until it is evenly coated. Add half of the Gruyere and half of the Parmesan cheese, stirring until the cheese is melted. Add salt and pepper to taste. Pour the mixture into the prepared baking dish.
7. Melt the remaining 4 tablespoons unsalted butter. In a small bowl, toss together the bread crumbs, remaining Gruyere, remaining Parmesan and the melted butter. Toss with a fork until the bread crumbs and Parmesan are evenly moistened. Sprinkle the mixture evenly over the top of the tetrazzini.
8. Bake for 30 to 40 minutes, or until the filling is bubbling and the top is golden brown. Let sit for 10 minutes before serving.