Servings 8 servings
Ingredients
For the breadcrumb topping:
- 4 Tablespoons unsalted butter
- 1 Tablespoon fresh thyme leaves
- 2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
For the Turkey Tetrazzini:
- 1 pound uncooked pasta, such as rotini, spaghetti or linguini
- 1/2 cup unsalted butter, plus more for greasing baking dish
- 1 1/2 cups diced baby bella mushrooms
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 2 teaspoons fresh thyme leaves
- 1/2 cup all-purpose flour
- 3 1/2 cups chicken broth or turkey stock
- 1 cup heavy cream
- 1 1/2 cups shredded white cheddar cheese
- 4 cups cooked, shredded turkey (See Kelly’s Note)
- 1 1/2 cups frozen peas
Instructions
Make the breadcrumb topping:
- In a medium skillet set over medium heat, melt the butter with the thyme leaves. Stir in the breadcrumbs and cook just until toasted, about 2 minutes.
- Transfer the breadcrumbs to a bowl then stir in the Parmesan cheese. Set the breadcrumb topping aside.
Make the Turkey Tetrazzini:
- Preheat the oven to 400°F. Grease a 13x9-inch baking dish with unsalted butter.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and set it aside.
- In a large heavy-bottomed stock pot or Dutch oven set over medium-low heat, add the butter, mushrooms, onion, garlic, thyme and 1/2 teaspoon kosher salt. Cook, stirring occasionally, for 5 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
- Stir in the chicken stock and heavy cream, scraping up any brown bits from the bottom of the pot. Bring the mixture to a boil then reduce it to a simmer and cook until the mixture has thickened slightly, about 3 minutes.
- Stir in the white cheddar cheese, shredded turkey and peas then taste and season the mixture with salt and pepper.
- Stir in the cooked pasta then transfer the mixture to the baking dish. Sprinkle the breadcrumbs on top then bake until the breadcrumbs are golden brown and the mixture is bubbling, 20 to 25 minutes.
- Remove from the oven and let cool for 10 minutes before serving.
Kelly’s Note:
- No turkey? No problem! Swap in shredded rotisserie chicken and continue with the recipe as directed.
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