A hearty, comforting and creamy casserole that doesn’t use any canned soups and uses up lots of leftover Thanksgiving turkey.
Well Thanksgiving has come and gone and once again you are left with a mountain of turkey, if you’re lucky that is!
Turkey Tetrazzini may sound fancy, but it’s really anything but. Most of this is whipped up in one skillet and just transferred to a baking dish where some cooked noodles and leftover turkey are waiting.
It’s a very basic dish with it’s only variable really being what type of vegetable you choose and the cheese you choose.
We chose broccoli because most of the Turkey Tetrazzini recipes we’ve seen call for peas. And, well, we just wanted to be different.
Something else you will find that’s different with this recipe is it doesn’t use any canned soup. Instead we make our own sauce with things like real mushrooms, real wine, real cream, real broth and spices.
Crazy huh?
But the end result is well worth it !
Turkey Tetrazzini with Egg Noodles & Broccoli
Description
A hearty, comforting and creamy casserole that doesn’t use any canned soups and uses up lots of leftover Thanksgiving turkey.
Ingredients
- 8 ounces Egg Noodles ( a little more than ½ of the 12 oz. bag)
- 3 Cups Leftover Turkey, cut up
- 1 Cup Broccoli, chopped up and steamed
FOR THE SAUCE:
- 8 oz. Mushrooms, sliced
- ¼ Cup Onion, diced
- ¼ Cup Celery, diced
- 2 Cloves Garlic, minced
- 5 Tablespoons Butter (divided 2 Tbsp/3 Tbsp)
- ¼ Cup Flour (I used Bob Mills)
- ½ tsp. Fresh Thyme
- ¼ tsp Fresh Oregano
- 2 Cups Chicken Broth
- ¼ Cup White Wine (can substitute broth)
- 1 ½ cups Whole Milk
- ¼ Cup Heavy Cream
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
TOPPING:
- 4 oz. White Cheddar Cheese, shredded
- 1 Cup Bread Crumbs
- 3 Tbsp Butter
Instructions
- Preheat an oven to 375° F.
- Lightly butter a 9×13 baking dish.
- Fill a large saucepan with water and start to bring to a boil.
FOR THE SAUCE:
- In a large skillet, over medium heat, add 3 Tbsp of butter and the mushrooms. Cook until they release their liquid and are browned. Add the onions and celery and cook another minute. Add the garlic, cook another 30 seconds (adding butter or oil if necessary). Set aside.
- Add the remaining 2 Tbsp of butter along with the flour and whisk until there are no lumps and the raw flour taste is gone (approx. 1 min). Add the thyme and oregano. Stir to combine.
- Slowly whisk in the chicken broth until incorporated and smooth, next the wine, milk and cream. Stir often for about 4 minutes or until thickened over low/med heat. Taste for seasonings and add salt, pepper or garlic powder if needed.
- Set aside.
PUTTING IT ALL TOGETHER:
- Cook the pasta in a large saucepan of salted boiling water. When the pasta is al dente, drain it and add it to the buttered dish. Pour the thickened sauce over it and stir to combine.
- Add the cut up turkey and broccoli. Add the cheddar cheese and stir.
- In a small bowl combine the topping ingredients and sprinkle on top of the casserole.
- Bake for 30 minutes or until heated through.
- Let rest for 10 minutes before serving.
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This came out great for me, I really like that the sauce is made from scratch without canned soups. I used penne instead of egg noodles. Also I would note that I believe the 8oz of noodles or pasta is uncooked, after cooking it is more like 16oz. Finally, I wasn’t sure why the end of step 1 of the sauce says to set the onion mushroom mixture aside, but never says when to add it back in. I put it back in after mixing the butter with flour because the flour had absorbed all the butter and wasn’t going to break up any further without more liquid. Once the lumps were gone, I proceeded to whisk in the rest of the liquids
★★★★★
Thanks, this is just the type of recipe I was looking for.