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If your family roasts extra Thanksgiving turkey purely for leftovers, Diced turkey It’s a recipe you must try this year!
Don’t get me wrong-I like leftover turkey sandwiches (especially this Apple grilled cheese with turkey with Turkey Salad)-But sometimes it is good to change it.
Or in a (nuclear scenario) where you have only a small amount of turkey left, roasted turkey tetrazzini will expand your precious supply to feed a large group of people.
The history of Tetrazzini
Tetrazzini means brown pasta baked in the oven with white cream sauce and vinegar.
- Although named after an Italian opera singer, tetrazzini is not Italian.
- It is believed that chicken and turkey tetrazzini originated in San Francisco, California in the early 1900s.
I have known since I was a kid that Betty Crocker’s original turkey tetrazzini recipe is made with mushroom soup, heavy cream, and (in the eyes of this casserole lover), it is very plain.
Today’s turkey tetrazzini recipe?
It’s so delicious, I’m actually used to using shredded chicken on non-holidays so we can enjoy it more often!
How to make turkey Tetrazzini from scratch
This healthy turkey tetrazzini dispenses with canned soup and uses real, simple ingredients.
With the help of some cooking tips-sprinkle a little vinegar here, put some sun-dried tomatoes there-it turns from a childhood thing you may vaguely remember into a dinner suitable for adults, at the same time more fun and nostalgic time .
These ingredients
- Turkey. Cooked shredded turkey is the star protein of this recipe. It is lean, full and mild in taste, making it an ideal additive for tetrazapine.
- Spaghetti. I use whole wheat pasta to add extra nutrition.
- Sun-dried tomatoes. These little red beauties have added a lot of tomato-flavored punch to this dish.
- mushroom. Mushrooms are rich in fiber and antioxidants, and are our delicious nutritional supplement for tetrazzini. They go perfectly with the cream sauce.
- Sherry Vinegar. Provides acidity and flavor depth to dishes. This is a classic in tetrazzini recipes!
- White whole wheat flour. Helps thicken tetrazzini sauce. I choose to use white whole wheat flour for health exchange.
- Cream cheese. The key to super luscious, creamy and delicious tetrazapine. I used low-fat cream cheese (just don’t use fat-free).
- Worcestershire. For a little umami.
- Smoked paprika. Adds a rich smoky flavor.
- pea. Using frozen peas is one of my favorite health shortcuts. Peas are rich in vitamins and antioxidants.
- cheese. This dish is a mix of Parmesan cheese and Provolone cheese, mozzarella cheese or Monterey Jack. The result of the blend is melted, dreamy, tacky goodness.
- Greek yogurt. Gives tetrazzini body, helps make it creamy and adds sourness.
- Panko. For delicious crispy toppings.
direction
- Cook the noodles and drain. Rehydrate the sun-dried tomatoes. Fried onions.
- Stir in mushrooms and garlic.
- Add vinegar.
- Stir in the flour. Pour the broth. Boil.
- Remove from the heat, then add cream cheese, Worcestershire and spices.
- Add the drained tomatoes, turkey, peas and cheese.
- Stir in Greek yogurt.
- Stir in the pasta.
- Transfer the mixture to the baking dish, then put Panko on top. Bake turkey tetrazzini at 350 degrees F for 25 minutes. You can bake if necessary. Let’s sit for a few minutes and then dig!
Storage tips
- Store. Keep leftovers in an airtight storage container and refrigerate for up to 4 days.
- Reheat. Reheat leftovers in a baking dish in a 350°F oven or microwave.
- freeze. Freeze turkey tetrazzini in an airtight, freezer storage container for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
Meal preparation skills
Chop the onion and garlic up to 1 day in advance. Cook and chop the turkey (or chicken) up to 1 day in advance. Refrigerate each ingredient in a separate airtight storage container.
What to serve with turkey Tetrazzini
Recommended tools for making this recipe
- Bakeware. Very suitable for making this turkey tetrazzini.
- Dutch oven. A staple in the kitchen that will last a lifetime.
- spatula. I like to do anything with this heat-resistant spatula.
Best bakeware
This beautiful baking dish is the ultimate casserole dish. It is durable, durable and easy to clean.
When it comes to Thanksgiving leftovers, I say “the more the better”, especially if that means we have a reason to bake an extra pot of four-flavored turkey!
Frequently asked questions
To make your turkey tetrazolium gluten-free, use gluten-free pasta, gluten-free breadcrumbs, and 1:1 gluten-free flour like this.
Yes, you can replace frozen peas with fresh peas if you want (although I find fresh peas are more painful and not worth it here).
Yes, you can make tetrazzini without meat. To make vegetarian tetrazzini, omit the turkey and use vegetable broth.
Turkey Tetrazzini video
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- 16 ounce Whole wheat pasta
- 1/3 Cup Sun-dried tomatoes in dry packaging
- 2 Spoon Unsalted butter
- 1 Spoon Extra virgin olive oil
- 1 Small yellow onions Chopped
- 3 clove garlic minced
- 16 ounce Sliced Butter (Bella Baby) Mushrooms
- 1 Spoon Sherry Vinegar
- 1/4 Cup White whole wheat flour
- 3 to 4 Cup Low Sodium Chicken Soup
- 4 ounce Low-fat (Neufchatel) cream cheese Cut into small pieces
- 1 Spoon Spicy soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 3 Cup Cooked shredded turkey (or chicken*)
- 10 ounce Frozen green peas
- 2/3 Cup Freshly grated parmesan cheese
- 2/3 Cup Shredded provolone cheese And mozzarella cheese, or Monterey Jack cheese
- 1 Cup Full-fat plain greek yogurt
- 1/2 Cup Panko Breadcrumbs If possible, whole wheat
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Preheat the oven to 350 degrees Fahrenheit. Coat a 9×13 deep baking pan or similar size with non-stick spray and set aside.
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Break the pasta in half. Cook in salted water until it is just below chewy (it shouldn’t be completely crunchy, but it should still be too chewy to eat; the pasta will cook more cooked in the oven). Drain and set aside.
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Put the sun-dried tomatoes in a small bowl and cover with hot water. Set aside to rehydrate (if you use oily sun-dried tomatoes, you can skip this step; just drain them and pat off the excess oil).
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In a Dutch oven or similar large, deep pot, heat the butter and oil over medium heat. After the butter has melted, add the onions and fry them until they become soft and transparent, about 5 minutes; adjust the heat as needed so that the onions are cooked but not yellow.
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Add mushrooms and garlic, then increase to medium high. Fry until the mushrooms start to soften and drain the liquid, about 5 minutes, stirring regularly.
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Add sherry vinegar and cook for 30 seconds.
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Sprinkle flour on top and stir to cover mushrooms. Continue cooking and stirring regularly for 2 minutes. There should be no white white flour.
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Slowly pour in 3 cups of broth, stirring constantly to avoid lumps. Bring to a boil gently, simmering, stirring often, until the mixture has reduced by about 1/3, about 6 to 8 minutes.
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Remove the pot from the fire. Add cream cheese, Worcestershire, smoked paprika, salt and pepper. Stir until the cream cheese is mostly melted (some pieces may be left behind, which is good).
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Drain and chop the sun-dried tomatoes. Add turkey, peas, provolone and parmesan cheese to the pot.
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Stir until the cheese melts, then add the Greek yogurt. Taste and add extra salt and pepper as needed.
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Add the cooked pasta and stir to combine. If it looks thick, add more broth as needed. It should look a bit sour because some of the broth will be cooked in the oven.
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Pour or scoop the pasta mixture into the prepared baking pan. Sprinkle Panko on top. Bake the turkey tetrazzini for 25 minutes, or until the casserole becomes hot and bubbly. If you want to brown the top further, place the casserole under the broiler for 1 to 2 minutes until it reaches your liking, and watch carefully to prevent it from burning. Take it out of the oven and let it sit for a few minutes. Serve while hot.
- *To prepare shredded chicken quickly and easily, please refer to my stove method How to cook shredded chicken, Instant Pot Chicken, or Shredded Chicken Casserole.
- Store: Store leftovers in an airtight storage container and refrigerate for up to 4 days.
- Reheat: Reheat leftovers in a baking dish in a 350°F oven or microwave.
- freeze: Freeze turkey tetrazzini in an airtight, freezer storage container for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
service: 1(A total of 8)Calories: 515Kcalcarbohydrate: 63Gprotein: 32Gfat: 18GSaturated fat: 8GPolyunsaturated fats: 2GMonounsaturated fat: 4GTrans fat: 1Gcholesterol: 51MilligramsPotassium: 851Milligramsfiber: 5Gsugar: 7GVitamin A: 715international unitVitamin C: 18Milligramscalcium: 286Milligramsiron: 4Milligrams
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A more delicious way to use turkey leftovers
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