Turkey Tetrazzini Recipe

I love Thanksgiving. The idea of planning, preparing, and cooking for friends and family is something that I consider to be quiet peaceful and comforting. Granted there is some hustle and bustle cooking for nearly sixteen or more adults, plus all of the kids, but there is some real payoff realizing that you took part in providing comfort to others. This past Thanksgiving was full of fun, food, and family, and I was thankfully able to share the cooking responsibilities with our cousins Charmaigne and Mark, as well as their sous chef, Suny.  Everything was pretty awesome. From the delicious wines and champagne that was flowing, to the succulent turkey, sweet ham, and a killer beef wellington. Lets just say there was no shortage of food.

turkey tetrazzini recipe

With that said, there were plenty of leftovers, and I love leftovers as much as I do Thanksgiving Day. The idea of all of the flavors setting into the dish, and being able to create great turkey club sandwiches, a panino, or pot pies, the ideas keep flowing around this holiday time, and this was no exception.

After some general reflection, I thought of something different this year. Turkey Tetrazzini. As I was making it, my wife’s expression was priceless. She had noted that she has only had turkey tetrazzini in a previous employer’s cafeteria, and it did not look, or smell like what I was making. She was seriously excited, and that made me giggle. Typically served with almonds, and a bit of lemon, I took a different twist on this that made it something truly special and one to remember. Simple techniques lead to really great flavors of this American classic.

Ingredients:

  • 1 lb of egg noodles, cooked according to package
  • 3 tbsp olive oil
  • 4 cloves of garlic, minced
  • 2 shallots, minced
  • 1 lb of sliced button mushrooms
  • 1/4 cup of diced flat leaf parsley
  • 3 tbsp fresh thyme, leaves only
  • generous pinch of salt
  • generous pinch of pepper
  • 4 tbsp unsalted butter
  • 1/4 cup of all purpose flour
  • 2 cups of chicken broth
  • 1 egg yolk, beaten
  • 1 cup of milk
  • 1 tbsp brandy
  • 2 1/2  cups of chopped turkey
  • 1 cup of panko breadcrumbs
  • 1/2 cup of grated parmesan cheese
  • 1/2 cup of grated gouda cheese

Begin by adding olive oil to a large skillet and bring to a medium heat. Add in the shallots and garlic, and cook just until tender, being careful not to burn the garlic. Next add in the mushrooms and thyme, and thoroughly mix, cooking an additional 3-5 minutes. Salt and pepper, mix, then remove from the heat and set aside.

Next bring a small pot of chicken stock to about medium heat. As this is coming to temperature, melt the butter to a larger pot. Once melted, add in the flour and whisk well, cooking for a few minutes. This is making your roux. After the roux gets a light brown, add in the stock, and aggressively whisk to make a smooth sauce, being careful to remove any lumps.  Cook for a few minutes on medium heat. You will see the sauce begin to thicken. This is always a beautiful sign.

During this time, preheat your oven to 350 degrees. Lightly butter your casserole dish. Continue to whisk, then add in your egg yolk, brandy, and milk, mixing again for a few more minutes. Add the noodles and mushroom mixture to the sauce and fold everything to combine, making sure you sauce covers everything. Transfer to your casserole dish and top with the panko breadcrumbs and cheese mixture. Bake for nearly 30 minutes until it is nice and bubbly and you have a golden, crisp top.

Plate and serve. Perfect, comforting, and a great use of your turkey leftovers. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Turkey Tetrazzini Recipe

  1. Trying this tonight with leftover turkey! I wish I didn’t have to omit the mushrooms, but the boy is allergic. Any thoughts on something to substitute for the mushrooms?

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