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Leftover Turkey Tetrazzini

A scratch-made turkey tetrazzini built with a rich sherry-cream sauce, browned mushrooms, and firm egg noodles baked under a crispy panko crust.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz wide egg noodles uncooked
  • 4 tbsp unsalted butter divided into 1 tbsp and 3 tbsp
  • 8 oz cremini mushrooms cleaned and sliced 1/4-inch thick
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1/4 cup dry sherry
  • 1 1/2 cups low-sodium turkey broth or low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly cracked
  • 1/2 tsp dried thyme
  • 1/4 tsp ground nutmeg
  • 4 cups cooked turkey diced into 1/2-inch cubes
  • 1 1/2 cups sharp white cheddar cheese freshly shredded, divided into 1 cup and 1/2 cup
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley finely chopped

Equipment

  • 9x13-inch Baking Dish
  • Large pot
  • Large skillet
  • Whisk
  • Box grater
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly butter a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a rolling boil over high heat.
  3. Add 8 ounces of wide egg noodles and boil for 6 minutes, stopping 2 minutes short of al dente.
  4. Drain noodles in a colander and rinse briefly under cold tap water to stop cooking, then set aside.
  5. Melt 1 tablespoon of unsalted butter in a large skillet over medium-high heat.
  6. Add 8 ounces of sliced cremini mushrooms and cook undisturbed for 3 minutes until browned on bottom.
  7. Stir mushrooms and cook for another 4 minutes until moisture evaporates and mushrooms turn deep golden brown.
  8. Add 1 finely diced yellow onion to skillet and cook for 4 minutes until translucent.
  9. Stir in 2 cloves of minced garlic and cook for 60 seconds until fragrant.
  10. Pour 1/4 cup of dry sherry into skillet, scraping up browned bits stuck to bottom of pan with a wooden spoon.
  11. Simmer sherry for 2 minutes until liquid reduces by half.
  12. Reduce heat to medium and melt remaining 3 tablespoons of unsalted butter into skillet.
  13. Sprinkle 3 tablespoons of all-purpose flour over vegetables and stir continuously for 90 seconds until pale yellow.
  14. Slowly pour in 1 1/2 cups of turkey broth while whisking constantly to prevent lumps.
  15. Whisk in 1 cup of heavy cream, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of ground nutmeg.
  16. Bring sauce to a gentle simmer for 3 minutes until thick enough to coat back of a spoon.
  17. Remove skillet from heat and stir in 1 cup of shredded sharp white cheddar cheese until smooth.
  18. In a large bowl, combine undercooked egg noodles, 4 cups of diced cooked turkey, and warm cheese sauce.
  19. Fold mixture gently with a rubber spatula until noodles and turkey are evenly coated.
  20. Transfer mixture to prepared 9x13-inch baking dish, spreading into an even layer.
  21. Top casserole with remaining 1/2 cup of shredded white cheddar cheese.
  22. In a small bowl, combine 1/2 cup of panko breadcrumbs, 1/4 cup of grated Parmesan cheese, and 2 tablespoons of chopped fresh parsley.
  23. Sprinkle breadcrumb mixture evenly across top of casserole.
  24. Bake uncovered at 375°F for 25 to 30 minutes, until edges bubble and topping turns golden brown.
  25. Remove from oven and let rest for 10 minutes before serving.

Notes

If using a glass baking dish instead of ceramic or metal, lower the oven temperature to 350°F and add 5 minutes to the total baking time.
Double this recipe by dividing ingredients evenly between two 9x13-inch pans; do not stack pans in the oven, as heat circulation will be uneven.
Save turkey bones from your holiday roast to simmer a quick scratch turkey broth with onion and celery before starting this recipe.