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Smoky Turkey Tetrazzini (a great way to use Thanksgiving leftovers)

Posted by Peggy on November 28, 2009

Smoky Turkey Tetrazzini (a great way to use Thanksgiving leftovers)
Recipe: Smoky Turkey Tetrazzini


  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped garlic
  • 8 ounces fresh button mushrooms
  • 1 teaspoon fresh thyme
  • 1 tablespoon parsley
  • 1 cup turkey or chicken stock
  • 1 cup white wine
  • 2 tablespoons butter
  • 1/4 cup flour 3-4 cups cooked turkey breast, cubed
  • 12 ounces uncooked linguini, spaghetti or fettuccine 3/4 cup panko, Japanese bread flakes
  • 1 cup grated Parmesan 1 cup smoked almonds, chopped*


  1. Preheat oven to 375˚. Bring a large pot of salted water to a boil. Cook noodles apx. 3/4 recommended time on package instructions; noodles will continue to cook as the casserole bakes. Reserve.
  2. In a large sauté pan, heat oil and over medium heat. Add garlic, cook 1 minutes.
  3. Wipe mushrooms clean, remove woody stem and slice. Add the mushrooms, thyme, a pinch of kosher salt, and saute, stirring, 3 minutes. Set aside, leaving 2 tablespoons juice in pan.
  4. Melt butter in pan and stir in flour to make a roux. Cook, continuously stirring, 2 minutes. Whisk in stock and wine, stirring vigorously to avoid lumps. Simmer 5 minutes or until sauce is thickened and smooth. Add the mushrooms, turkey and reserved pasta; combine. Spoon the mixture into a buttered 9 by 13-inch baking pan and flatten with a spatula or spoon. Combine panko, Parmesan and almonds and evenly sprinkle over top.
  5. Bake on middle rack of oven until the sauce bubbles and a top crust has formed, 25 to 35 minutes, rotating casserole after 15 minutes to insure even baking.

*unsalted, blanched or slivered almonds may be substituted

Active Time: 45 minutes

Bake Time: 30 minutes

Number of servings (yield): 6-8

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