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
Scale
- 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.