Turkey Tetrazzini
We've made something similar to this in years past but I found this particular recipe and figured it would properly jostle Jessica's macro diet. It's carb, butter, and cream heavy. Perfect for anyone counting their calories!
I did not use mushrooms because we didn't have any and instead added just sauted onion (not in the original recipe). I think the mushrooms would add a nice touch but my variation was still quite delicious. The Parmesan and bread crumb topping added a nice flavorful touch to an already tasty dish.
Servings: 8
Prep Time: 20m
Cook Time: 1h 10m
Ingredients
- 1 lb. egg noodles
- 6 tbsp. butter, divided
- 2 cloves garlic, minced
- 1 lb. sliced baby bella mushrooms
- 1 medium yellow onion
- 1/2 c. white wine
- 1/4 c. all-purpose flour
- 2 1/2 c. low-sodium chicken broth
- 1 c. heavy cream
- Kosher salt
- Freshly ground black pepper
- 2 lb. leftover roast turkey, chopped (about 5 cups)
- 1 c. shredded white cheddar
- 1 c. frozen peas
- 1 tsp. dried oregano
- 1 c. panko bread crumbs
- 1/2 c. freshly grated Parmesan
- 2 tbsp. extra-virgin olive oil
Directions
- Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling salted water cook egg noodles according to package directions. Drain.
- In a large dutch oven over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add onions and cook until softened - about 5 minutes. Add mushrooms and wine and cook until most of wine is absorbed and mushrooms are soft, 5 minutes.
- Add remaining 4 tablespoons butter to skillet (dutch oven), then whisk in flour and cook until golden, 3 minutes. Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper.
- Add turkey, cheese, peas, and oregano and toss until combined. Add cooked egg noodles and toss to coat. Season with salt and pepper then transfer mixture into prepared dish.
- In a medium bowl, toss to combine panko, Parmesan, and oil. Top baking dish evenly with panko mixture.
- Bake until top is golden and cheese is melty, 25 minutes.
- Let cool 10 minutes before serving.