Turkey Tetrazzini casserole is an American classic and a favorite dish to make with leftover Thanksgiving turkey. Good thing it works with chicken too, because this comfort food casserole is something you’ll want to make more often than just after Thanksgiving. It turns leftover turkey or chicken into a satisfying dinner.
Turkey Tetrazzini Casserole: Updating the Classic Recipe
Classic recipes are filled with butter, heavy cream and white pasta. While these versions might taste good, I wanted a healthier dish to fit with today’s healthier eating preferences. I switched out the white pasta for whole wheat, made the sauce with whole wheat pastry flour instead of white flour, used homemade turkey broth instead of cream and added peas for color and a little extra vegetables. Parmesan-Reggiano cheese, dry sherry and a little nutmeg flavor.
Make a Roux
The base for the sauce is called a roux (pronounced roo), a classic combination of cooked flour and fat used as a thickener in sauces. Traditionally white flour is used. I’ve used whole wheat pastry flour instead, giving it a nutty flavor and golden color. For the fat, I’ve combined a little butter with olive oil instead of all butter.
Three Steps, Then Bake
There are three steps to putting this casserole together. Making the sauce, cooking the pasta, and cooking the vegetables to mix with the leftover turkey (or chicken). Toss all of these components together and pour into a casserole, bake, and you have a hearty dinner. Just add a tossed green salad for balance.
- ¼ cup toasted breadcrumbs 22 grams, preferably homemade
- 2 tablespoons grated Parmesan-Reggiano cheese 18 grams
- 1 teaspoon extra virgin olive oil 5 ml
- 1 tablespoon unsalted butter 16 grams
- 2 tablespoons extra virgin olive oil 26 ml or 24 grams
- 4 tablespoons whole wheat pastry flour 40 grams
- 2 cups rich turkey or chicken broth 480 ml, low or no sodium
- ⅓ cup grated Parmesan-Reggiano cheese 40 grams
- 2 tablespoons dry sherry 30 ml
- 2 teaspoons fresh chopped thyme leaves 12 grams
- ⅛ teaspoon freshly grated nutmeg
- 2 teaspoons fresh lemon juice 10 grams
- salt and pepper to taste
- 8 ounces whole wheat penne pasta or spaghetti, broken in half
- 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
- 4 cups diced cooked turkey or chicken
- ½ cup peas thawed if frozen
- Mix toasted breadcrumbs, cheese and olive oil in a small bowl and set aside. Heat oven to 375 degrees.
- 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.
- 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.
- 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.
- 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.
- Note – 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, about 25-30 minutes overall. Let the casserole sit for a few minutes, then serve.