Turkey Tetrazzini

By • November 28, 2015 0 Comments

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Turkey Tetrazzini

Author Notes: In my mind, this is the best way to use leftover Thanksgiving turkey. My Grammy used to make this for my dad - sadly she never gave up the recipe, but I have done my best to recreate it, based on a Giada de Laurentiis classic chicken tetrazzini recipe. This is nontraditional in the sense that there are no mushrooms, because my dad won't touch them! Enjoy, and Happy Thanksgiving.Emily | Cinnamon&Citrus


Serves 6-8

  • dark meat from one leftover turkey thigh and drumstick, pulled or shredded
  • 1 large yellow onion, small dice
  • 5 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup dry white wine
  • 4 tablespoons butter, divided, plus more for preparing the baking dish and finishing
  • 3 tablespoons flour
  • 4 cups milk (I use 1%, whatever you keep), at room temperature
  • 1 cup heavy cream, at room temperature
  • 1/2 cup turkey stock (chicken is fine)
  • 1/2 cup leftover turkey gravy
  • 3/4 teaspoon black pepper
  • 1 3/4 teaspoons salt
  • 1/8 - 1/4 teaspoons freshly grated nutmeg
  • 1 cup frozen green peas
  • 1 cup fresh breadcrumbs
  • 1 cup grated parmesan cheese
  • 1 pound fusilli
  • chopped fresh parsley for garnish, optional
  1. Place your leftover dark meat turkey in a large mixing bowl. Preheat the oven to 450F. Prepare a 13"x9"x2" baking dish by lightly greasing with butter.
  2. In a large sautee pan with high sides, melt one tablespoon of butter with one tablespoon of olive oil and cook the diced onion and thyme with a pinch of salt and pepper over medium heat until translucent, about 7 minutes. Add the minced garlic and cook for an additional minute, stirring frequently. Add the wine and deglaze the brown bits from the bottom of the pan. Bring to a simmer and cook until the wine is mostly evaporated, about 3 minutes. Transfer the mixture to the mixing bowl with the turkey.
  3. In the same pan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook about 1 minute. Whisking constantly, add the milk, cream, stock and gravy. Season with the salt, black pepper and nutmeg. Bring to a simmer and cook, stirring frequently, for about 10 minutes until the mixture is thick and coats the back of a spoon. Taste for seasoning.
  4. While the white sauce is simmering, bring a large pot of salted water to boil and cook the fusilli just to al dente, about 8-9 minutes or one minute less than the package directions. Drain and add to the turkey and onion bowl.
  5. Add the peas to the turkey mixture then pour in the white sauce, stirring the mixture to get the ingredients combined. Pour into your prepared baking dish.
  6. In a small bowl, combine the bread crumbs and parmesan cheese with a few grinds of black pepper and distribute evenly over the top of the casserole. Place a few dots of butter across the top of the breadcrumbs if desired.
  7. Bake in your 450F oven for 20 minutes, until the breadcrumbs are brown and the mixture is bubbly. Remove and let rest 10 minutes before serving. Sprinkle individual servings with fresh parsley, if desired.

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