Go Back

Turkey Tetrazzini

Print Recipe Pin Recipe

Ingredients
  

For the Chicken:

  • 1/2-pound pasta of choice
  • 3 cups leftover turkey, diced
  • 1/2 cup bacon, finely diced
  • 1 whole sweet pepper, finely diced
  • 1 cup mushrooms, sliced
  • 1/2 cup Parmesan, finely grated

For the Sauce:

  • 2 cups whole milk
  • 1 cup chicken stock
  • 4  tbsp. butter
  • 3 cloves garlic, minced
  • 4 tbsp. all-purpose flour
  • 1/2 tsp. coarsely ground black pepper
  • 1/4 tsp. ground nutmeg
  • 1 tsp. tsp dry oregano
  • Pinch of salt to season

For the Topping:

  • 1/2 cup slivered almonds, smashed
  • 1/2 cup Parmesan cheese, grated

Instructions
 

To prepare the pasta, bacon and mushrooms:

  • Start by cooking the pasta to al dente or slightly under; drain and set aside.
  • Finely dice the sweet pepper and set aside.
  • In a large saucepan or small Dutch oven, brown the bacon until a little crispy.
  • Remove from pan and set aside.
  • Add the mushrooms and sauté them until they get some good brown color; set them aside with the pancetta and peppers.

To prepare the sauce:

  • In the microwave, scald the milk and turkey stock almost to boiling.
  • In the saucepan or Dutch oven that you cooked the pancetta and mushrooms, melt the butter and add the flour, black pepper, salt, nutmeg and garlic.
  • Cook together over medium heat for 2 minutes until foamy.
  • Whisking constantly, slowly pour in scalded milk and stock mixture in about three additions, allowing the sauce to thicken and come back to a simmer after each addition.
  • Continue to cook for 2 more minutes stirring constantly.
  • Grease an 8 - 10 cup casserole dish.
  • In a large bowl, stir together the pasta, turkey, pancetta, mushrooms, bell pepper and sauce.
  • When well combined stir in the 1/2 cup finely grated Parmesan cheese.
  • Pour into the prepared casserole dish.

To bake the turkey tetrazzini:

  • Pre-heat oven to 350°F.
  • In a small bowl, mix together the smashed almonds and the other half cup of finely grated Parmesan.
  • Sprinkle over the pasta mixture.
  • Place in oven and bake for about 45 minutes or until bubbling well.
  • Allow the tetrazzini to sit for 15 - 20 minutes before serving; this allows the pasta to absorb any excess moisture and thicken the sauce.