Thanksgiving Day Leftovers are the bomb! And no need to settle for the same old sandwich. This creamy, comforting casserole will make your head spin with joy.
Do any of you remember the Turkey Tetrazzini of your childhood? There’s a chance it was loaded with the good stuff, turkey, peas, mushrooms and noodles. But probably had loads of cream soups from a can, sour cream or mayo. As much as these things make food quite delicious, they are heavy and sometimes kind of bland to be honest.
My take on this bake combines all the good stuff with a lightly creamy sauce made from broth and a hit of Parmesan for intense flavor. And of course the crunchy, buttery crumbs on top.
Speedy Turkey Tetrazzini
- 8 oz curly egg noodles
- ⅔ cup plain bread crumbs
- ¾ cup freshly grated Parmesan
- 6 tablespoon unsalted butter melted
- 1⅛ teaspoon salt
- 1¼ cups white button mushrooms sliced
- 1 cup chopped onion
- ¾ lb cooked turkey cut into ¾-inch cubes
- 1 cup frozen peas thawed
- 2 cans (14 oz) each low-sodium chicken broth
- 6 tablespoon all-purpose flour
- 2 teaspoon fresh lemon juice
- ½ teaspoon dried thyme
- Cook noodles according to package directions; drain and set aside.
- Meanwhile, heat oven to 425°F. In a bowl, combine bread crumbs, ¼ cup cheese, 3 tablespoon butter and ⅛ teaspoon salt; set aside.
- In a medium saucepan, combine 1 tablespoon butter, the mushrooms, onion and remaining 1 teaspoon salt. Cover and cook over medium-high heat 3 min. Uncover and cook, stirring, 3 min more; transfer to a bowl. Toss in turkey and peas; set aside.
- For sauce, in a medium saucepan, whisk together broth, flour and remaining 2 tablespoon butter, bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, 4 to 5 min; remove from heat. Stir in remaining ½ cup cheese, the lemon juice and thyme. Salt and pepper to taste.
- In a 13-by-9-inch baking dish, combine sauce, turkey mixture and noodles; top with breadcrumb mixture. Bake until golden and bubbling, 13 to 15 min. Serve warm.
Recipe: Tara Bench. Originally published in LHJ Nov 2008. Photographer: Burcu Avsar.nFood Stylist: Susan Vajaranant. Prop Stylist: Sarah Cave