Carolina Eats – Turkey Tetrazzini
If you’re looking for a hearty and delicious way to use leftover turkey, this Turkey Tetrazzini is the perfect choice. Packed with rich flavors from almonds, thyme, and creamy cheese, it’s a dish your whole family will love. This recipe serves 16, making it ideal for gatherings or meal prep!
Ingredients
- 4 Tablespoons butter
- 1 cup flaked almonds
- 4 celery stalks, chopped
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 1 to 1 ½ pounds mushrooms, chopped
- 1 to 2 teaspoons salt
- 2 to 4 Tablespoons thyme, chopped
- 1 teaspoon cracked red pepper
- 1 ½ cups white wine
- 2 Tablespoons butter
- ½ cup flour
- 5 cups turkey or chicken broth
- 2 cups cream or half & half
- 6 cups cooked turkey meat, broken into pieces
- 2 cups green peas
- 1 cup Monterey Jack cheese, grated
- 1 ½ pounds farfalle noodles
- 1 cup Parmesan cheese, grated
- 1 cup panko breadcrumbs
Instructions
- Heat 4 Tablespoons of butter in a very large saucepan over medium heat.
- Sauté almonds, celery, onions, garlic, and mushrooms, seasoning with salt, thyme, and red pepper.
- Add white wine and bring to a boil. Remove vegetables and reduce the sauce.
- Add 2 Tablespoons of butter and whisk in the flour to make a roux.
- Thin the roux with hot broth and finish with cream.
- Add turkey, sautéed vegetables, peas, and Monterey Jack cheese; combine thoroughly.
- Cook farfalle noodles until al dente.
- Layer cooked pasta and sauce alternately in a buttered casserole dish, mixing to combine.
- Blend Parmesan cheese and panko breadcrumbs and sprinkle the mixture on top.
- Bake at 360°F for 20 minutes, or until the top is lightly browned.
Enjoy this comforting dish fresh out of the oven, and don’t forget to share it with family and friends!
