Leftover Turkey Casserole (Tetrazzini)

turkey tetrazzini casserole | AFoodcentricLife.com

5 from 1 vote

Leftover Turkey Casserole (Tetrazzini)

Classic comfort food, this casserole is made for leftover turkey or chicken. Instead of a cream-based sauce, it uses a broth-based sauce. If you make it ahead, it re-heats well. There are three steps: cook the pasta, cook the vegetables, and make the sauce. Then mix and bake. A tossed green salad is all you need to complete dinner.

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 605kcal

Author: Sally Cameron

Equipment

casserole baking dish

Ingredients

Crumb Topping

¼ cup toasted breadcrumbs preferably homemade, whole wheat or GF
2 tablespoons grated Parmesan-Reggiano cheese
1 teaspoon extra virgin olive oil

Sauce

1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
¼ cup all purpose flour or GF blend flour
2 cups turkey or chicken broth low or no sodium
⅓ cup grated Parmesan-Reggiano cheese
2 tablespoons dry sherry optional
2 teaspoons fresh chopped thyme leaves
⅛ teaspoon freshly grated nutmeg
2 teaspoons fresh lemon juice
salt and pepper to taste

Filling

8 ounces penne pasta whole wheat or gluten-free
1 tablespoon extra virgin olive oil
½ medium onion chopped fine
8 ounces fresh mushrooms cleaned, stemmed, and sliced thick
2 cloves garlic chopped fine
12 ounces diced cooked turkey or chicken about 3 cups chopped
½ cup peas thawed if frozen

Instructions

Make Topping

Mix toasted breadcrumbs, cheese and olive oil in a small bowl and set aside. Heat oven to 375 degrees.

Make the Sauce

Place the butter and olive oil in a medium saucepan over medium heat. When butter and oil are bubbly, add the whole wheat flour and whisk together, cooking one minute to remove the raw flour taste. Slowly add the broth, whisking to incorporate and cook until it starts to thicken. When it’s ready it will coat the back of a spoon and you’ll be able to draw your finger through it.
Off the heat, stir in the cheese, dry sherry, thyme, nutmeg and lemon juice. Season with a little salt and pepper. Set sauce aside.

Cook the Pasta

Bring water to a boil in a 4-5 quart pan. Add a tablespoon of kosher or sea salt to the water; add pasta and cook according to package directions. Drain and set aside.

Cook Vegetables

While pasta is boiling, cook the onions in olive oil over medium to medium-low heat in a saute pan or skillet. When the onions are soft and translucent, add the mushrooms. Stir and cook the mushrooms until they are are browned and most of their moisture is gone. Stir in the garlic and cook another 30 seconds. Stir in the turkey (or chicken) and peas.

Assemble the Casserole

In a large bowl, mix the cooked pasta together with the sauce, vegetables and turkey (or chicken). Spray a medium casserole, about 1 ½ – 2 quarts with non-stick spray and pour the pasta mixture in. Sprinkle with the breadcrumbs and bake until hot and crumbs are golden on top, 30-45 minutes. Use a digital thermometer and cook until casserole reaches 165°F.

Notes

To make sauces I use a pan called a saucier with sloped sides. instead of straight sides Easier for whisking and stirring.

If your topping starts to brown too quickly, cover with foil when it’s golden and continue to bake until the casserole is 160-165 degrees internally. Let the casserole sit for a few minutes, then serve.

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