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turkey tetrazzini

(2 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

This is a delicious way of using up that leftover turkey. This dish is also good with chicken.. Enjoy!

(2 ratings)
yield 8 serving(s)
prep time 40 Min

Ingredients For turkey tetrazzini

  • 4 tsp
    kosher or sea salt, divided
  • 5 Tbsp
    salted butter, divided
  • 1 md
    onion, diced
  • 2 clove
    garlic, minced
  • 4 c
    (10 ounces) sliced button mushrooms
  • 2 sm
    red bell pepper, seeded and diced
  • 1/2 tsp
    freshly grated nutmeg
  • 1/2 tsp
    paprika
  • 1 lb
    egg noodles
  • 3 Tbsp
    all purpose flour
  • 2 c
    chicken broth
  • 1/2 c
    milk
  • 1/3 c
    dry sherry
  • 1/4 c
    cream
  • 2 1/2 c
    shredded cooked turkey or chicken breast
  • 1/2 c
    parmesan cheese
  • chopped fresh parsley for garnish (optional)

How To Make turkey tetrazzini

  • 1
    Set a large pot of water over high heat and add 2 teaspoons salt. In a large (14-inch) skillet, melt 2 tablespoons butter over medium heat. Add onion, garlic, mushrooms, red pepper, 1 teaspoon salt, nutmeg, and paprika; cook, stirring often, until vegetables soften, 8 to 10 minutes. Reduce heat to medium-low and continue cooking until golden brown, about 10 more minutes. Using a slotted spoon, transfer vegetables to a bowl and set aside.
  • 2
    Once water is boiling, add egg noodles. Cook according to package instructions until tender. Drain and set aside, covered
  • 3
    Meanwhile, melt remaining butter in skillet over medium heat. Add flour and cook, stirring until mixture looks glossy, about 3 minutes. Add broth and sherry in a slow stream, whisking as you go. Bring to a simmer and cook until thickened, about 3 minutes. Remove from heat and add milk, cream, cheese, and remaining 1 teaspoon salt. Whisk together. Reduce heat to low, return pan to heat, and stir in vegetable mixture and turkey. Serve hot over noodles with a generous sprinkling of parsley. Enjoy!!
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