Turkey Tetrazzini

Leftover time! If you’ve got some delicious turkey leftovers (how is that possible?) and need a new idea on how to use it up, try a pasta dish that’s a jump from the usual turkey casserole.

Tetrazzini is simply a dish utilizing poultry and a white wine sauce and pasta so you can switch up the pasta and even the veggies used, but this one is an easy go-to. If you have enough turkey leftover you can make one for dinner this week and another to freeze.

Turkey Tetrazzini

  • 1 box penne noodles or spaghetti or other pasta
  • 6 tbsp butter or margarine (divided)
  • 2 cloves garlic (minced)
  • 1 container fresh sliced mushrooms
  • ½ cup white wine
  • ¼ cup flour
  • 2 ½ cup chicken broth
  • 1 cup heavy cream
  • 4-5 cups leftover turkey (chopped)
  • 1 cup shredded cheese
  • 1 cup frozen peas, or green beans
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 cup panko breadcrumbs
  • ½ cup fresh grated parmesan
  1. Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling salted water cook pasta according to package directions. Drain.

  2. In a large skillet over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, 1 minute.

  3. Add mushrooms and wine and cook until most of wine is absorbed and mushrooms are soft, 5 minutes.

  4. Add remaining 4 tablespoons butter to skillet, then whisk in flour and cook until golden, 3 minutes.

  5. Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper. 

  6. Add turkey, cheese, peas/green beans, oregano and basil and toss until combined. Add cooked pastaand toss to coat. Season with salt and pepper then transfer mixture into prepared dish.

  7. In a medium bowl, toss to combine panko and parmesan Top baking dish evenly with panko mixture.

  8. Bake until top is golden and cheese is melted about 20 minutes.

I shared this idea and more on CTV Morning Live Regina this past week – you can catch the clip here!


Click here to post a comment

Your email address will not be published. Required fields are marked *