This Baked Turkey Tetrazzini is a warm and cozy dish, perfect for using up leftover turkey. With creamy sauce, pasta, and cheese, it’s a comforting meal that everyone will love!
Honestly, who can resist cheesy goodness? I like to sprinkle a bit more cheese on top before baking for that extra melty bite. It’s a dish that makes my family smile every time! 😊
Key Ingredients & Substitutions
Egg Noodles: They are great for this dish because they hold the sauce well. If you need a substitute, try any short pasta like penne or fusilli, which works nicely too!
Mushrooms: I love using button or cremini mushrooms for their flavor. If you’re not a fan, you can skip them or use spinach for a different texture.
Turkey: Leftover turkey is perfect here! If you don’t have any, rotisserie chicken is a quick substitute, or even shredded cooked chicken breast works well.
Heavy Cream: For a lighter option, half-and-half or whole milk can replace heavy cream. Almond milk works great for dairy-free versions but may alter the flavor slightly.
Cheese: I prefer mozzarella for its melty goodness, but feel free to mix it up with cheddar or provolone for a twist!
How Do I Get the Sauce Just Right?
Making the sauce can seem tricky, but a few tips will help you nail it! Start by cooking the flour with the onion and mushroom mixture; this helps develop flavor and remove the raw taste.
- After adding the chicken broth and cream, whisk continuously to prevent lumps.
- Let the sauce simmer until it thickens slightly. You want it thick enough to coat the back of a spoon.
- Season well with thyme or Italian seasoning for that extra flavor kick.
With these techniques, your tetrazzini will be rich and creamy without being too runny!
Baked Turkey Tetrazzini
Ingredients You’ll Need:
- 12 ounces egg noodles
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 3 cups cooked turkey, shredded or cubed
- 1 cup frozen peas
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- 1 1/2 cups shredded mozzarella or Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
The total time for this dish is about 50 minutes. It will take around 15 minutes to prep everything, including cooking the noodles and sautéing the veggies. Then you’ll spend about 25-30 minutes baking it until bubbly and golden. Just a little bit of time for such a comforting meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, butter a 9×13-inch baking dish to prepare it for the deliciousness to come!
2. Cook the Noodles:
Boil the egg noodles according to the package instructions until they are al dente. Once done, drain them and set aside. You want them just a bit firm since they’ll cook more in the oven.
3. Sauté the Veggies:
In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and chopped onions. Cook them for about 5-7 minutes until they’re soft and the mushrooms have released their moisture. Don’t forget to add the minced garlic in the last minute to keep its fresh flavor!
4. Make the Sauce:
Sprinkle the flour over your mushroom and onion mixture, stirring well to coat. Let this cook for about 2 minutes, stirring constantly to eliminate any raw flour taste. Gradually whisk in the chicken broth and cream until your sauce is smooth. Allow it to simmer for about 5 minutes until thickened, then stir in the thyme or Italian seasoning, adding salt and pepper to taste.
5. Combine Ingredients:
Take your sauce off the heat and stir in the cooked turkey, frozen peas, and half of the cheese. Mix everything together well. Now combine this creamy turkey mixture with your cooked noodles, gently stirring to evenly coat everything.
6. Prep for Baking:
Transfer the mixed noodle and sauce mixture into your prepared baking dish. Sprinkle the remaining cheese evenly across the top. In a small bowl, mix the breadcrumbs with a tiny bit of melted butter for extra crunch (this step is optional, but it makes for a delicious topping!). Sprinkle the breadcrumbs over the cheese layer.
7. Bake & Serve:
Pop the dish into the oven and bake uncovered for 25-30 minutes, until it’s bubbly and a lovely golden brown color on top. Once done, take it out and let it sit for about 5 minutes to cool slightly. Garnish with fresh parsley before serving, and enjoy your creamy, cheesy, comforting Baked Turkey Tetrazzini!
Can I Use Other Types of Pasta?
Absolutely! While egg noodles are traditional, you can use any short pasta like penne or fusilli. Just be sure to cook it al dente, as it will continue to cook in the oven!
What Can I Substitute for Turkey?
If you don’t have turkey, rotisserie chicken is a great alternative, or you can use any cooked chicken. For a vegetarian option, consider using mushrooms or a mix of your favorite vegetables.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through or microwave individual portions.
Can This Dish Be Made Ahead of Time?
Yes! You can prepare the entire dish ahead and refrigerate it before baking. Just add a few extra minutes to the baking time if cooking straight from the fridge.