Creamy Turkey Tetrazzini with mushrooms, peas and a crunchy topping made with panko breadcrumbs and parmesan cheese. So good you’ll be roasting two turkeys!
Thanksgiving is in just two short weeks and there’s going to be a LOT of leftover turkey going on.
I’m slowly sharing some new Thanksgiving recipes like my already popular Blue Cheese Green Bean Casserole and all the details on a foolproof juicy, roasted turkey with crispy skin (seriously, if you’re roasting a turkey this year, try this method)! I have at least five more coming down the pipeline in the next week and a half, all easy and all delicious. But right now I want to talk turkey leftovers.
Turkey Tetrazzini is one of my very favorite ways to use up leftover Thanksgiving turkey. When leftovers can be transformed into an entirely new dish, I’m always on board. I love how customizable this recipe is, too – add mushrooms and peas if you like or simply leave them out. Leftover green beans? Toss ’em in! No leftover turkey? Use chicken. It’s all good – literally.
Be sure to pay special attention when seasoning – even after I’ve seasoned each component and baked it, I typically add a little more salt and a lot of freshly ground black pepper to my own plate – it really brings out the flavor. The other day I was busy (and therefore absentminded) and forgot to add it. I was thinking, “hmmmm…what’s missing from this?” when I remembered I’d forgotten the extra seasoning. It’s amazing what a difference the freshly ground black pepper makes! The leftovers reheat well, too (yes, you’ll definitely have leftovers from your leftovers :) It makes a LOT. Which is perfect since you’ll want to be out shopping all day for Black Friday and you’ll need something delicious to come home to!
- 1 pound spaghetti or linguine, cooked according to package directions
- 1/2 cup unsalted butter, divided
- 1/2 sweet onion, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken stock or broth
- 2 cups heavy cream
- 2-4 cups shredded leftover turkey
- 1 cup frozen peas
- kosher salt & freshly ground black pepper
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan
- Preheat oven to 400F.
- Heat skillet over medium heat. Add 1/4 cup butter and, once melted, add onions. Cook until soft and translucent, about 5 minutes. Add garlic and cook for one minute more. Sprinkle flour over onions, cooking for one to two minutes, stirring occasionally. Whisk in chicken broth and heavy cream. Bring just to a strong simmer, reduce heat and cook until slightly thickened, stirring occasionally, about five minutes. Season to taste with salt and freshly ground black pepper. Stir in turkey, cooked noodles and frozen peas (you may want to use a large mixing bowl for this). Pour mixture into a greased 2-quart casserole dish or 13x9 pan.
- Melt butter in a microwave-safe bowl. Add breadcrumbs and parmesan, mix thoroughly. Sprinkle breadcrumb mixture over the top of casserole.
- Bake for 30 minutes or until hot and bubbling and topping is lightly browned.