Best Turkey Tetrazzini with Mushrooms, Bacon, Garlic, and Herbs

Best Turkey Tetrazzini with Mushrooms, Bacon, Garlic, and Herbs
Best Turkey Tetrazzini with Mushrooms, Bacon, Garlic, and Herbs

Barbara Kiebel

Best Turkey Tetrazzini with Mushrooms, Bacon, Garlic, and Herbs

Turkey Tetrazzini is a fancy name for a turkey casserole with a cream sauce, mushrooms, and peas, and we've always used it for a leftover dish after Thanksgiving when turkey is so abundant. But, the truth is, it's great anytime you have some leftover turkey or chicken. Turkey Tetrazzini can taste slightly bland so my version includes some garlic, bacon, and herbs to punch up the the flavor of the sauce. Dare I say, "BAM?"

4
Servings
1374
Calories Per Serving
Deliver Ingredients

Ingredients

  • Salt and pepper, to taste
  • 12  Ounces  spaghetti or linguine
  • 7  Tablespoons  butter
  • 1 1/2  Cup  chopped onions
  • cloves garlic, minced
  • 12  Ounces  mushrooms, sliced
  • 1  Teaspoon  herbes de Provence
  • 1/4  Cup  all-purpose flour
  • 2  Cups  chicken broth
  • 1/4  Cup  dry white wine or sherry
  • 1 3/4  Cup  half-and-half or milk
  • 3  Cups  chopped cooked turkey
  • 1  Cup  peas, cooked
  • 4-6 slices bacon, cooked until crisp and chopped (optional)
  • 1  Cup  freshly grated Parmesan
  • 1/3  Cup  breadcrumbs

Directions

Preheat the oven to 375 degrees.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain well and set aside.

Melt 4 tablespoons of the butter in a large ovenproof casserole dish over medium heat. Sauté the onions until they start to become translucent, for 5-6 minutes. Add the garlic and sauté for 2 more minutes. Add the mushrooms, herbes de Provence, and 2 tablespoons of the butter, and cook until the liquid has evaporated, about 6-8 minutes. Remove from pan and set aside.

Sprinkle the flour over the mixture in the pan and reduce the heat to low, stirring constantly for 2-3 minutes to cook off the flour taste. Stir in the broth and the wine.

Bring to a simmer and cook over medium-low heat for about 2 minutes. Gradually stir in the half-and-half and cook until thickened, stirring constantly until mixture coats the back of wooden spoon, for 5 minutes.

Combine the pasta, sauce, onions and mushrooms, turkey, peas, and bacon in the casserole. Stir in 2/3 cup of the Parmesan cheese. Season with salt and pepper, to taste.

In a small bowl, combine the remaining Parmesan and the breadcrumbs. Season with salt and pepper, to taste.

Sprinkle the mixture evenly over the Turkey Tetrazzini, and dot the top with the remaining butter, cut into small pieces. Bake until the top is golden brown, for 30-40 minutes.

Nutritional Facts

Total Fat
60g
86%
Sugar
41g
46%
Saturated Fat
28g
100%
Cholesterol
164mg
55%
Carbohydrate, by difference
141g
100%
Protein
69g
100%
Vitamin A, RAE
210µg
30%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
635mg
64%
Choline, total
184mg
43%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
181µg
45%
Iron, Fe
8mg
44%
Magnesium, Mg
104mg
33%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
2mg
40%
Phosphorus, P
816mg
100%
Riboflavin
1mg
91%
Selenium, Se
65µg
100%
Sodium, Na
3387mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
382g
14%
Zinc, Zn
7mg
88%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.