Turkey Tetrazzini Casserole

December 2, 2020

The thing that I love most about Thanksgiving are the leftovers! Especially all of the leftover turkey. There are so many ways to turn that turkey onto something else. Growing up, I always loved it when my mom would make her Turkey Tetrazzini! To this day it is still one of my favorite meals. I love the creamy sauce that coats the pasta with turkey, mushrooms, peas and cheese! Plus this recipe is a great way to use up dark meat. And if you are getting tired of eating turkey, you can even make this and freeze it for later! Here is the recipe for my mom's Turkey Tetrazzini Casserole! Such a delicious comfort food that brings me back to my childhood.

Turkey Tetrazzini Casserole

Ingredients:

1 (8 oz.) package of mushrooms, sliced thin or diced

1 to 2 garlic cloves, minced

5 tbsp butter

1 cup flour

1 3/4 cups milk

2 cups chicken or turkey broth

1/2 cup dry white wine

12 oz. angel hair, cooked according to directions

2 to 3 cups leftover turkey, diced

1 cup frozen peas peas

Salt and pepper to taste

1/2 cup Parmesan cheese

1/3 cup Parmesan cheese

1/3 cup breadcrumbs

Melt 4 tbsp of butter in a saucepan and cook until the mushrooms have softened.
Add the garlic and cook for 40 seconds.
Stir in the flour and one cup of chicken stock. Cook for 3 minutes, stirring constantly.
Add the rest of the chicken stock, milk and wine to the saucepan and bring to a boil, while stirring.
When it comes to a boil, lower the heat to medium-low and simmer this sauce for 5 minutes. Stirring frequently until a nice thick sauce forms.
In a large bowl, toss together the mushroom sauce and cooked pasta.
Season with salt and pepper and stir in 1/2 cup Parmesan cheese and your peas.
Spray a casserole dish with cooking spray.
Pour the pasta and sauce into the dish and spread out into a single layer.
Melt 1 tbsp of butter in a bowl.
Add the 1/3 cup of breadcrumbs and 1/3 cup Parmesan cheese to the bowl of melted butter and stir until combined.
Sprinkle the cheese breadcrumbs over the top of the casserole.
Bake at 375 degrees for about 30 minutes, until golden and bubbly.