Creamy Turkey Tetrazzini

Step-by-Step Recipe: How to Make Creamy Turkey Tetrazzini

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 oz (about 340g) of linguine or spaghetti and cook according to package instructions until al dente. Drain, toss with a little olive oil to prevent sticking, and set aside.
2. Sauté the Mushrooms: In a large skillet or Dutch oven, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 8 oz (225g) sliced mushrooms and cook until they release their moisture and turn golden brown, about 8–10 minutes. Remove and set aside.
3. Sauté Aromatics: In the same pan, add 1 chopped onion and cook until softened and translucent, about 5 minutes. Stir in 2–3 minced garlic cloves and cook for another 30 seconds until fragrant.
4. Make the Roux: Push the onions to the side and melt 4 tablespoons of butter in the center. Whisk in 1/3 cup all-purpose flour and cook for 2–3 minutes, stirring constantly, to remove the raw flour taste.
5. Build the Sauce: Gradually whisk in 2 cups of chicken broth, ensuring no lumps form. Continue stirring until the mixture thickens slightly. Then, slowly add 1 1/2 cups heavy cream and stir to combine.
6. Add Flavor Enhancers: Stir in 1/4 cup dry sherry or white wine (optional), 1/2 teaspoon dried thyme, 1/2 teaspoon paprika (optional), salt, and freshly ground black pepper to taste. Simmer gently for 5–7 minutes until the sauce coats the back of a spoon.
7. Incorporate Cheese: Remove from heat and stir in 1 cup freshly grated Parmesan cheese until melted and smooth. Add 1 tablespoon lemon juice and adjust seasoning as needed.
8. Combine All Ingredients: In a large mixing bowl, combine the cooked pasta, sautéed mushrooms, and 3 cups of shredded cooked turkey. Pour the creamy sauce over the mixture and gently fold until everything is evenly coated.
9. Transfer to Baking Dish: Preheat oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish or similar casserole dish.
10. Top with Breadcrumbs: In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter and a pinch of salt. Sprinkle evenly over the top of the casserole.
11. Bake Until Golden: Bake uncovered for 20–25 minutes, or until the sauce is bubbling around the edges and the topping is golden brown. For extra browning, broil for 1–2 minutes at the end (watch carefully).
12. Rest and Serve: Let the Tetrazzini rest for 5–10 minutes before serving. This allows the sauce to set slightly and makes serving easier.

Expert Tips for the Perfect Creamy Turkey Tetrazzini

• Use Quality Leftovers: If possible, use roasted turkey rather than boiled or steamed for better flavor and texture.
• Don’t Overcook the Pasta: Al dente is key—overcooked pasta turns mushy when baked.
• Sauté Mushrooms Well: Don’t rush this step. Properly caramelized mushrooms add deep umami flavor.
• Grate Your Own Cheese: Pre-grated cheeses contain anti-caking agents that can make the sauce grainy.
• Balance the Cream: If the sauce seems too rich, a bit more lemon juice or a splash of broth can lighten it.
• Prevent a Soggy Top: Toss breadcrumbs with melted butter before sprinkling to ensure they crisp up beautifully.
• Let It Rest: Allowing the dish to sit after baking helps the sauce absorb and firm up slightly.
• Reheating Tip: When reheating leftovers, add a splash of broth or cream to refresh the sauce.

Variations and Customizations

Creamy Turkey Tetrazzini is incredibly adaptable. Here are some creative ways to customize it:

• Chicken Tetrazzini: Swap turkey for cooked chicken—it’s just as delicious and more traditional.
• Vegetarian Version: Omit meat and add extra mushrooms, spinach, peas, or artichokes. Use vegetable broth instead of chicken.
• Gluten-Free: Use gluten-free pasta and substitute the all-purpose flour with cornstarch or a GF flour blend. Thicken the sauce by mixing 2 tablespoons cornstarch with 2 tablespoons cold water and stirring it in at the end.
• Dairy-Free: Replace butter with vegan butter, heavy cream with coconut cream or cashew cream, and use nutritional yeast or dairy-free Parmesan alternative.
• Extra Cheesy: Mix in 1 cup shredded mozzarella, fontina, or Gruyère along with the Parmesan for a gooier texture.
• Seafood Twist: Use cooked shrimp or crab meat instead of turkey for a luxurious variation.
• Spicy Kick: Add red pepper flakes, a dash of hot sauce, or diced jalapeños for heat.
• Herb Boost: Stir in fresh parsley, chives, or tarragon at the end for a burst of freshness.
• Crunchy Topping Alternatives: Try crushed crackers, fried onions, or crushed potato chips for a different texture.

Health Considerations and Nutritional Value

While Creamy Turkey Tetrazzini is undeniably rich and indulgent, there are ways to enjoy it as part of a balanced diet:

• Protein Power: Turkey is a lean source of high-quality protein, essential for muscle repair and satiety.
• Healthy Fats: While heavy cream and butter are high in saturated fat, they also provide energy and help absorb fat-soluble vitamins. Moderation is key.
• Lower-Calorie Options: Substitute whole milk or half-and-half for heavy cream, reduce cheese quantity, or use low-fat alternatives.
• Fiber Boost: Use whole wheat or legume-based pasta to increase fiber and nutrient content.
• Sodium Control: Use low-sodium broth and limit added salt, especially if using store-bought ingredients.
• Portion Management: Serve with a side salad or steamed vegetables to balance the meal and enhance nutrition.
• Freezer-Friendly: This dish freezes well, making it ideal for meal prep. Portion into containers for easy, controlled servings.

Nutritional Estimate (per serving, based on 6 servings):
Calories: ~450 | Protein: 28g | Fat: 22g (Saturated: 12g) | Carbohydrates: 35g | Fiber: 2g | Sugar: 3g | Sodium: 600mg

Full Ingredient List

• 12 oz (340g) linguine or spaghetti
• 3 cups cooked turkey, shredded or diced
• 8 oz (225g) mushrooms, sliced
• 4 tbsp butter (divided)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2–3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth (low sodium preferred)
• 1 1/2 cups heavy cream
• 1/4 cup dry sherry or white wine (optional)
• 1 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/2 tsp dried thyme
• 1/2 tsp paprika (optional)
• Salt and freshly ground black pepper to taste
• 1 cup panko breadcrumbs
• 2 tbsp melted butter (for breadcrumbs)
• Fresh parsley, chopped (for garnish)

Detailed Directions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, rinse lightly with cool water, toss with a drizzle of olive oil, and set aside.
3. In a large skillet or Dutch oven, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. Add mushrooms and cook, stirring occasionally, until golden and moisture has evaporated (8–10 minutes). Transfer to a plate.
4. In the same pan, add remaining 2 tbsp butter. Sauté onion until soft and translucent (5 minutes). Add garlic and cook for 30 seconds until fragrant.
5. Push onions aside and melt additional 2 tbsp butter in the center. Whisk in flour and cook for 2 minutes, stirring constantly to form a roux.
6. Gradually whisk in chicken broth, ensuring smooth consistency. Bring to a gentle simmer, then stir in heavy cream, sherry (if using), thyme, paprika, salt, and pepper.
7. Simmer for 5–7 minutes, stirring frequently, until sauce thickens enough to coat the back of a spoon.
8. Remove from heat. Stir in Parmesan cheese until fully melted. Add lemon juice and adjust seasoning.
9. In a large bowl, combine cooked pasta, turkey, and sautéed mushrooms. Pour sauce over and mix gently until well combined.
10. Transfer mixture to prepared baking dish. Smooth the top with a spatula.
11. In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter. Sprinkle evenly over casserole.
12. Bake for 20–25 minutes, or until top is golden and sauce is bubbling.
13. Optional: Broil for 1–2 minutes for extra crispiness (watch closely).
14. Remove from oven and let rest for 5–10 minutes. Garnish with fresh parsley before serving.

Frequently Asked Questions (FAQ)

Can I make Turkey Tetrazzini ahead of time?
Yes! Assemble the casserole without baking, cover tightly, and refrigerate for up to 2 days. When ready to bake, let it come to room temperature for 20–30 minutes, then bake as directed (may need 5–10 extra minutes).

Can I freeze Creamy Turkey Tetrazzini?
Absolutely. Bake, cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through (about 30–40 minutes).

What can I use instead of sherry?
You can omit it or substitute with dry white wine, chicken broth, or a splash of apple cider vinegar for acidity.

Why is my sauce too thin or too thick?
If too thin, simmer longer or add a slurry (1 tsp cornstarch + 1 tbsp water). If too thick, whisk in a bit more broth or cream.

Can I use canned soup like the old-fashioned recipe?
Yes, though homemade sauce tastes fresher and less processed. If using, replace the roux and liquid with 2 cans (10.5 oz each) of cream of mushroom soup diluted with 1 cup milk.

Is Turkey Tetrazzini safe for kids?
Yes, but note that it contains dairy and potential allergens. Adjust spice levels and serve in moderation due to richness.

Can I add vegetables?
Definitely! Peas, spinach, broccoli, or roasted red peppers add color, nutrients, and flavor.

Summary

Creamy Turkey Tetrazzini is a comforting, flavorful casserole that transforms simple leftovers into an elegant, satisfying meal. Packed with tender turkey, silky sauce, and a crispy topping, it’s perfect for cozy nights and holiday gatherings alike.