Herbed Turkey Tetrazzini Recipe

Herbed Turkey Tetrazzini Recipe
Herbed Turkey Tetrazzini Recipe photo by Taste of Home
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Herbed Turkey Tetrazzini Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 6 cups uncooked egg noodles
  • 2 tablespoons olive oil
  • 1/3 cup sliced green onions
  • 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 all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 large egg yolk, lightly beaten
  • 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, heat oil over medium heat. Add green onions; cook and stir 3 minutes. Add mushrooms, parsley, thyme and bay leaves. Cook until mushrooms are lightly browned. Add garlic; cook 1 minute longer. Discard bay leaves.
Transfer mushroom mixture to a small bowl; stir in lemon peel and set aside. Drain noodles.
Preheat oven to 350°. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Whisk in broth. Bring to a boil; stir until thickened, about 2 minutes. Combine milk and egg yolk; add to sauce. Cook, stirring, 2 minutes longer.
Stir in mushroom mixture and turkey; heat through. Fold in noodles. Season with salt and pepper.
Spoon into a greased 13-x9-in. baking dish. Toss bread crumbs and cheese; sprinkle over top. Bake, uncovered, until lightly browned, 25-30 minutes. Sprinkle with almonds. Yield: 12 servings.
Originally published as Herbed Turkey Tetrazzini in Country Extra January 2009, p49

Nutritional Facts

1-1/3 cups: 326 calories, 14g fat (5g saturated fat), 91mg cholesterol, 296mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 22g protein.

  • 6 cups uncooked egg noodles
  • 2 tablespoons olive oil
  • 1/3 cup sliced green onions
  • 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 all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 large egg yolk, lightly beaten
  • 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
  1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, heat oil over medium heat. Add green onions; cook and stir 3 minutes. Add mushrooms, parsley, thyme and bay leaves. Cook until mushrooms are lightly browned. Add garlic; cook 1 minute longer. Discard bay leaves.
  2. Transfer mushroom mixture to a small bowl; stir in lemon peel and set aside. Drain noodles.
  3. Preheat oven to 350°. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Whisk in broth. Bring to a boil; stir until thickened, about 2 minutes. Combine milk and egg yolk; add to sauce. Cook, stirring, 2 minutes longer.
  4. Stir in mushroom mixture and turkey; heat through. Fold in noodles. Season with salt and pepper.
  5. Spoon into a greased 13-x9-in. baking dish. Toss bread crumbs and cheese; sprinkle over top. Bake, uncovered, until lightly browned, 25-30 minutes. Sprinkle with almonds. Yield: 12 servings.
Originally published as Herbed Turkey Tetrazzini in Country Extra January 2009, p49

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