This is a traditional tetrazzini recipe I made with leftover Christmas turkey. It made a great boxing day dinner served with cranberry sauce, creamy caesar salad, stuffed mushrooms, and celery bread. We paired it with an amarone which went well with the savoury flavour.
- 5 tablespoons butter (1 for pan, 1 for mushrooms, 3 for roux)
- 2 tablespoons olive oil (1 + 1)
- 4-5 cups chopped turkey, mostly dark meat is best, put in a large bowl with extra room
- 2 – 227g cremini mushrooms, sliced (chop large pieces smaller)
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, lightly chopped
- 2 teaspoons salt (added throughout)
- 1 teaspoon pepper (added throughout)
- 1/2 cup white wine
- 1/3 cup flour
- 5 cups half & half cream
- 1 1/2 cups turkey broth (or chicken broth) – see note re making ahead
- 1/8 teaspoon nutmeg
- 400 grams linguine
- 1 1/2 cups grated parmesan
- 1 cup grated mozzarella
- 1/4 cup Italian breadcrumbs (or regular plus 1 teaspoon Italian seasoning)
- Preheat oven to 450F.
- Grease inside of 14 by 9 1/2 stoneware dish with about 1 tablespoon butter. I prefer stoneware for casseroles however a similar-sized glass pan will work.
- Combine 1/4 cup of breadcrumbs with parmesan and mozzarella. Set aside.
- Bring a large pot of salted water to boil, add linguine & cook 2 minutes less than the package recommends. Rinse & dump in cold water to stop cooking, drain & set aside. (This can be done while you begin with mushrooms in next step. As long as you stop cooking of noodles with cold water & drain, noodles can sit out for a bit).
- In a dutch oven, melt 1 tablespoon butter and 1 tablespoon olive oil.
- Add chopped mushrooms. Season with some salt and pepper. Saute over medium heat until moisture evaporates and mushrooms start to brown. Roughly 10 – 12 minutes.
- Add onion, garlic, thyme and saute a few more minutes until the onion is translucent. If too dry, add up to another 1 tablespoon of olive oil. The bottom of the pan should have some brown bits.
- Add wine, deglaze pan and simmer until wine mostly evaporates, about 2 minutes.
- Remove cooked mixture and add to bowl with the chopped turkey.
- Melt 3 tablespoons of butter in the same pan over medium-low. Add 1/3 cup flour, stirring or whisking for 2 minutes. Don’t burn the flour.
- Add 5 cups half & half cream, starting with 1/2 cup, then another 1/2 cup, stirring to combine the flour into a roux. Once the mixture is thin enough add remaining cream & stir to combine.
- Add broth, nutmeg, season with a teaspoon of salt & 1/2 teaspoon of pepper, or more depending on how much you added in steps 4 & 5. It’s better to season in layers than all at once.
- Increase heat & bring milk + broth mixture to boil then simmer uncovered. Stir often to avoid burning the bottom. The mixture should thicken slightly and take 10-15 minutes.
- Add meat and mushroom mixture to the sauce, then add linguine, stirring to combine. Taste for seasoning.
- Transfer to greased baking dish.
- Sprinkle breadcrumb and cheese mixture over top.
- Bake at 450F for 25 minutes. The top will be browned. If you like it less browned, cover for the first 5-10 minutes with tinfoil.
The tetrazzini can be baked ahead & reheated on low (250-260F) although if there is a day or more in between you may want to add 2 cups of broth instead of 1 1/2 cups as the linguine will soak up a lot of moisture.