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Herbed Turkey Tetrazzini

 Herbed Turkey Tetrazzini
There are many versions of this old-fashioned casserole. Mine offers a little more zip due to the thyme and lemon peel. It’s a nice way to use up those turkey leftovers.
12 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 6 cups uncooked egg noodles
  • 1/3 cup sliced green onions
  • 2 tablespoons olive oil
  • 1 pound sliced fresh mushrooms
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 garlic clove, minced
  • 2 teaspoons grated lemon peel
  • 1/4 cup butter, cubed
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 cups chicken broth
  • 1 egg yolk, lightly beaten
  • 1 cup milk
  • 4 cups cubed cooked turkey
  • Salt and pepper to taste
  • 1/3 cup dry bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup sliced almonds, toasted

Directions

  • Cook noodles according to package directions. Meanwhile, in a Dutch
  • oven, saute onions in oil for 3 minutes. Add the mushrooms, parsley,
  • thyme and bay leaves. Cook until mushrooms are lightly browned. Add

2 of 2

Herbed Turkey Tetrazzini (continued)

Directions (continued)

  • garlic; cook 1 minute longer. Discard bay leaves.
  • Transfer mushroom mixture to a small bowl; stir in lemon peel and set
  • aside. Drain noodles; set aside.
  • In the Dutch oven, melt butter over medium heat. Stir in flour until
  • smooth. Whisk in broth. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Combine egg yolk and milk; stir into white
  • sauce. Cook and stir 2 minutes longer.
  • Stir in mushroom mixture and turkey; heat through. Fold in noodles.
  • Season with salt and pepper.
  • Spoon into a greased 13-in. x 9-in. baking dish. Toss bread crumbs
  • and cheese; sprinkle over the top. Bake, uncovered, at 350° for
  • 25-30 minutes or until lightly browned. Sprinkle with almonds.
  • Yield: 12 servings.
Nutritional Facts: 1-1/3 cups equals 326 calories, 14 g fat (5 g saturated fat), 91 mg cholesterol, 296 mg sodium, 28 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.