Turkey Leftover Recipes: Turkey Tetrazzini

Turkey Leftover Recipes: Turkey Tetrazzini

Turkey Tetrazzini is the best turkey leftovers recipe! After the holidays, make this amazing leftover turkey recipe everyone will love.

Course Main Dish

Cuisine American

Keyword leftover turkey recipes, thanksgiving leftovers, turkey leftovers, what to do with leftover turkey

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 295kcal

Author Isabel Laessig

Equipment

Ingredients

12 oz. egg noodles
8 Tablespoons butter divided
1 small onion diced
4 Tablespoons flour
1 cup chicken broth
2 cups whole milk
1 teaspoon Italian seasoning
¼ teaspoon nutmeg
3 cups turkey meat cooked and shredded
6 oz. canned sliced mushrooms
¾ cup frozen peas
½ cup parmesan cheese
¼ cup mozzerella cheese
salt and pepper to taste
1 cup panko breadcrumbs
2 Tablespoons fresh parsley chopped, for garnish

Instructions

Preheat oven to 375°F. Spray a 9 by 13-inch baking dish with cooking spray and set it aside.
Cook egg noodles in a large pot, following package instructions, then strain and set aside.
12 oz. egg noodles
Add 4 Tbsp. butter to a large skillet along with diced onion. Cook on medium-high until the onions are translucent.
8 Tablespoons butter, 1 small onion
Add flour and whisk until a thick paste forms a roux.
4 Tablespoons flour
Slowly add chicken broth and then milk, whisking until smooth and creamy, to form your béchamel.
1 cup chicken broth, 2 cups whole milk
Mix in Italian seasoning and nutmeg, then shredded turkey, mushrooms, peas, Parmesan, and mozzarella. Season with salt and pepper to taste.
1 teaspoon Italian seasoning, ¼ teaspoon nutmeg, 3 cups turkey meat, 6 oz. canned sliced mushrooms, ¾ cup frozen peas, ½ cup parmesan cheese, ¼ cup mozzerella cheese, salt and pepper
Finally, add in the cooked egg noodles and gently mix to combine.
12 oz. egg noodles
Add the mixture to the greased casserole dish and smooth it out into an even layer.
In another pan, melt the remaining butter over medium-high heat and add panko breadcrumbs. Cook until golden, stirring constantly.
8 Tablespoons butter, 1 cup panko breadcrumbs
Remove the crumbs from the pan immediately once golden, and sprinkle them over the casserole evenly.
Bake for 30 minutes, until bubbling and heated through. Top with parsley for garnish, and enjoy!
2 Tablespoons fresh parsley

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days.
Alternatively, allow to cool, then freeze in an airtight freezer-safe container wrapped in foil for 3-4 months. Label with the freezing date. Reheat in the oven at baking temperature until heated through.

Nutrition