Ina Garten’s Turkey Tetrazzini is a comforting, creamy, and delicious pasta dish that’s perfect for using leftover turkey or chicken. This classic casserole combines tender turkey, sautéed mushrooms, a rich, creamy sauce, and pasta, all topped with a golden breadcrumb crust. It’s the ultimate crowd-pleaser for family dinners or gatherings, and it’s easy to make ahead for busy weeknights.
What is Barefoot Contessa Turkey Tetrazzini?
Barefoot Contessa Turkey Tetrazzini is a classic American casserole made with cooked turkey, spaghetti, or another pasta, and a rich, creamy mushroom sauce. This comforting dish is baked until golden brown and often topped with breadcrumbs and Parmesan cheese for extra texture. It’s a perfect way to repurpose leftover turkey, especially after Thanksgiving, and can be customized with various vegetables or proteins to suit your preferences.
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Why You Should Try This Recipe
- Perfect for Leftovers: This dish is a great way to repurpose leftover turkey or chicken into a rich, flavorful meal.
- Make-Ahead Friendly: Turkey Tetrazzini can be made in advance and baked when ready to serve, making it perfect for busy weeknights.
- Comforting and Creamy: The rich sauce and tender pasta make this casserole a comforting, family-friendly option.
- Customizable: You can easily swap out ingredients or add vegetables like peas or spinach to make the dish your own.
Ingredients Needed to Make Barefoot Contessa Turkey Tetrazzini
- 1 pound spaghetti or linguine
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 10 ounces mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken or turkey broth
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2 cups cooked turkey (or chicken), shredded or diced
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
Instructions to Make Barefoot Contessa Turkey Tetrazzini
Step 1: Cook the Pasta
- Boil the pasta: Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to the package instructions until al dente. Drain and set aside.
Step 2: Sauté the Vegetables
- Cook the onion and garlic: In a large skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Sauté the mushrooms: Add the sliced mushrooms to the skillet and cook for 8-10 minutes until they release their moisture and become golden brown. Season with salt and pepper.
Step 3: Make the Creamy Sauce
- Create the roux: Sprinkle the flour over the vegetables in the skillet and cook for 1-2 minutes, stirring constantly to cook off the raw flour taste.
- Add the liquids: Slowly whisk in the chicken or turkey broth, whole milk, and heavy cream. Continue to whisk until the mixture thickens, about 3-4 minutes.
- Season the sauce: Stir in salt, pepper, and nutmeg (if using). Add half of the grated Parmesan cheese and stir until melted.
Step 4: Combine the Pasta and Turkey
- Mix in the turkey: Add the cooked turkey (or chicken) to the creamy sauce and stir to combine.
- Combine with the pasta: In a large mixing bowl, toss the cooked pasta with the turkey and sauce until everything is evenly coated.
Step 5: Assemble the Casserole
- Preheat the oven: Set the oven to 375°F (190°C).
- Transfer to a baking dish: Grease a 9×13-inch baking dish with butter or oil. Pour the pasta mixture into the dish, spreading it out evenly.
- Top with breadcrumbs and cheese: In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter and the remaining Parmesan cheese. Sprinkle this mixture evenly over the pasta.
Step 6: Bake the Turkey Tetrazzini
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
- Garnish and serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired and serve warm.
What Goes Well with Barefoot Contessa Turkey Tetrazzini
- Green Salad: A light green salad with a lemon vinaigrette pair nicely with the richness of the casserole.
- Garlic Bread: Serve with warm garlic bread to soak up the creamy sauce.
- Steamed Vegetables: Broccoli or green beans offer a fresh, healthy contrast to the creamy pasta.
- Roasted Asparagus: Roasted asparagus adds a crisp, earthy flavor that complements the richness of the dish.
Essential Tips for Perfecting Barefoot Contessa Turkey Tetrazzini
- Don’t overcook the pasta: Make sure to cook the pasta al dente since it will continue to cook in the oven.
- Use leftover turkey or chicken: This recipe is perfect for using up holiday leftovers like Thanksgiving turkey.
- Add veggies: You can add peas, spinach, or even roasted red peppers to the casserole for added flavor and nutrients.
- Make it ahead: Prepare the casserole in advance, refrigerate it, and bake when ready to serve.
Variations of Barefoot Contessa Turkey Tetrazzini
- Chicken Tetrazzini: Swap turkey for cooked chicken for a different protein option.
- Vegetable Tetrazzini: Add sautéed spinach, peas, or roasted vegetables like zucchini and bell peppers.
- Spicy Tetrazzini: Add a pinch of red pepper flakes or diced jalapeños for a spicy twist.
- Gluten-Free Tetrazzini: Use gluten-free pasta and flour to accommodate dietary restrictions.
Storing Barefoot Contessa Turkey Tetrazzini: Best Practices
- Refrigerate leftovers: Store any leftover turkey tetrazzini in an airtight container in the refrigerator for up to 3 days.
- Freeze for later: You can freeze the baked tetrazzini by cooling it completely and wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Label and date: Always label and date the tetrazzini when freezing to track freshness.
Reheating Barefoot Contessa Turkey Tetrazzini: Best Practices
- Oven method: Reheat the casserole in a 350°F (175°C) oven for 15-20 minutes, or until warmed through.
- Microwave option: Reheat individual portions in the microwave on medium power for 1-2 minutes, though the topping may not stay as crispy.
- Add extra liquid: If the casserole has dried out, add a splash of milk or cream before reheating to restore its creaminess.
How Can I Make Barefoot Contessa Turkey Tetrazzini Healthier?
To make this dish lighter, consider the following adjustments:
- Use whole wheat pasta: Swap regular pasta for whole wheat to add more fiber and nutrients.
- Lower-fat milk: Replace whole milk with low-fat milk or use a mix of milk and broth to lighten the sauce.
- Add vegetables: Include extra vegetables like peas, spinach, or zucchini for added nutrients.
- Reduce cheese and butter: Use less cheese and butter in the recipe to lower the fat content.
Nutrition Value (Per Serving)
- Calories: 480
- Protein: 25g
- Carbohydrates: 45g
- Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 680mg
- Fiber: 3g
- Sugar: 4g
FAQs
Can I use chicken instead of turkey in Turkey Tetrazzini?
Yes, you can easily substitute cooked chicken for turkey in Turkey Tetrazzini. Both proteins work well in the dish, making it versatile for any leftovers you have on hand.
Can I make Turkey Tetrazzini ahead of time?
Turkey Tetrazzini can be made ahead of time. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. When ready to serve, bake as directed, adding a few extra minutes if it’s cold from the fridge.
How do I prevent Turkey Tetrazzini from drying out?
To prevent Turkey Tetrazzini from drying out, ensure you don’t overcook the pasta. When reheating leftovers, add a splash of broth, milk, or cream to restore moisture and keep the casserole creamy.
Can I freeze Turkey Tetrazzini?
Yes, Turkey Tetrazzini can be frozen. After baking, allow it to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before serving.
Final Words
Ina Garten’s Turkey Tetrazzini is the ultimate comfort food, combining tender turkey, creamy sauce, and pasta with a golden breadcrumb topping. Whether you’re looking for a delicious way to use up leftovers or want a satisfying meal for the family, this easy-to-make casserole is sure to become a go-to recipe in your kitchen. Perfect for weeknights, gatherings, or make-ahead meals, it’s a dish that will impress every time.
Other Yummy Recipes:
- Ina Garten Lemon Blueberry Bread
- Ina Garten White Cake
- Pioneer Woman Pumpkin Bars
- Barefoot Contessa Beef Tenderloin
Barefoot Contessa Turkey Tetrazzini Recipe
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Barefoot Contessa Turkey Tetrazzini is a classic American casserole made with cooked turkey, spaghetti, or another pasta, and a rich, creamy mushroom sauce. This comforting dish is baked until golden brown and often topped with breadcrumbs and Parmesan cheese for extra texture. It’s a perfect way to repurpose leftover turkey, especially after Thanksgiving, and can be customized with various vegetables or proteins to suit your preferences.
Ingredients
- 1 pound spaghetti or linguine
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 10 ounces mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken or turkey broth
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2 cups cooked turkey (or chicken), shredded or diced
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
Instructions
Step 1: Cook the Pasta
- Boil the pasta: Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to the package instructions until al dente. Drain and set aside.
Step 2: Sauté the Vegetables
- Cook the onion and garlic: In a large skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Sauté the mushrooms: Add the sliced mushrooms to the skillet and cook for 8-10 minutes until they release their moisture and become golden brown. Season with salt and pepper.
Step 3: Make the Creamy Sauce
- Create the roux: Sprinkle the flour over the vegetables in the skillet and cook for 1-2 minutes, stirring constantly to cook off the raw flour taste.
- Add the liquids: Slowly whisk in the chicken or turkey broth, whole milk, and heavy cream. Continue to whisk until the mixture thickens, about 3-4 minutes.
- Season the sauce: Stir in salt, pepper, and nutmeg (if using). Add half of the grated Parmesan cheese and stir until melted.
Step 4: Combine the Pasta and Turkey
- Mix in the turkey: Add the cooked turkey (or chicken) to the creamy sauce and stir to combine.
- Combine with the pasta: In a large mixing bowl, toss the cooked pasta with the turkey and sauce until everything is evenly coated.
Step 5: Assemble the Casserole
- Preheat the oven: Set the oven to 375°F (190°C).
- Transfer to a baking dish: Grease a 9×13-inch baking dish with butter or oil. Pour the pasta mixture into the dish, spreading it out evenly.
- Top with breadcrumbs and cheese: In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter and the remaining Parmesan cheese. Sprinkle this mixture evenly over the pasta.
Step 6: Bake the Turkey Tetrazzini
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
- Garnish and serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired and serve warm.
