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An overhead shot of a plate of turkey tetrazzini.

Turkey Tetrazzini

This classic Turkey Tetrazzini recipe is creamy, cheesy, and full of noodles - a perfect way to use up turkey leftovers from Thanksgiving!
Course Main Course
Cuisine American
Prep 40 minutes
Cook 40 minutes
Total 1 hour 20 minutes
Servings 4 to 6 servings
Calories 640 kcal
Author Michelle

Ingredients

  • 12 ounces mushrooms sliced
  • 11 tablespoons unsalted butter, divided
  • ¼ cup all-purpose flour
  • 12 ounces egg noodles
  • cups whole milk
  • ¼ cup heavy cream
  • 2 cups turkey stock (can substitute chicken stock/broth)
  • ¼ cup white wine (can substitute stock or broth)
  • 3 cups chopped cooked turkey
  • 1 cup frozen peas
  • 6 ounces Gruyère cheese shredded (about ¾ cup shredded), divided
  • 3 ounces grated Parmesan cheese about ⅔ cup, divided
  • Salt and pepper to taste
  • 1 cup plain bread crumbs
US Customary - Metric

Directions

  1. Preheat oven to 375 degrees F. Butter a 9x13-inch baking dish; set aside. Fill a large pot with water and put it over high heat to boil.
  2. In a large, 12-inch skillet with sides, melt 3 tablespoons of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until all of the liquid has evaporated, about 10 minutes. Transfer the mushrooms to a bowl and set aside.
  3. In the same skillet, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook, whisking occasionally, until the flour is browned and has a nutty aroma, about 3 minutes.
  4. While the flour cooks, add the noodles to the boiling water and cook to al dente. While the noodles are cooking, continue on with the recipe.
  5. Slowly whisk the milk, cream, turkey stock and wine into the butter/flour mixture. Bring to a simmer, then reduce the heat to medium-low and cook, stirring constantly, until the sauce is thickened, 6 to 8 minutes.
  6. Drain the pasta when it is finished, then add the cooked pasta, mushrooms, turkey and peas to the sauce in the skillet, tossing everything together until it is evenly coated. Add half of the Gruyere and half of the Parmesan cheese, stirring until the cheese is melted. Add salt and pepper to taste. Pour the mixture into the prepared baking dish.
  7. Melt the remaining 4 tablespoons unsalted butter. In a small bowl, toss together the bread crumbs, remaining Gruyere, remaining Parmesan and the melted butter. Toss with a fork until the bread crumbs and Parmesan are evenly moistened. Sprinkle the mixture evenly over the top of the tetrazzini.
  8. Bake for 30 to 40 minutes, or until the filling is bubbling and the top is golden brown. Let sit for 10 minutes before serving. Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Turkey Tetrazzini
Amount Per Serving
Calories 640 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 25g156%
Cholesterol 173mg58%
Sodium 657mg29%
Potassium 632mg18%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 8g9%
Protein 37g74%
Vitamin A 1500IU30%
Vitamin C 11.1mg13%
Calcium 581mg58%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.