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Herbed Turkey Tetrazzini

Name: Herbed Turkey Tetrazzini
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 6 cups uncooked egg noodles; 2 tablespoons olive oil; 1/3 cup sliced green onions; 1 pound sliced fresh mushrooms; 3 tablespoons minced fresh parsley; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 2 bay leaves; 1 garlic clove, minced; 2 teaspoons grated lemon zest; 1/4 cup butter, cubed; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup 2% milk; 1 large egg yolk, lightly beaten; 4 cups cubed cooked turkey; Salt and pepper to taste; 1/3 cup dry bread crumbs; 1/3 cup grated Parmesan cheese; 1/2 cup sliced almonds, toasted

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Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 25 min.

Makes

12 servings

Updated: Jan. 06, 2023

There are many varieties of this old-fashioned casserole. I use thyme and lemon zest to give my version its fresh flavor. It’s a nice way to spice up those holiday leftovers. —Brigitte Garringer, Copper Canyon, Texas

Herbed Turkey Tetrazzini Recipe photo by Taste of Home

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Ingredients

6 cups uncooked egg noodles
2 tablespoons olive oil
1/3 cup sliced green onions
1 pound sliced fresh mushrooms
3 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 garlic clove, minced
2 teaspoons grated lemon zest
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1 cup 2% milk
1 large egg yolk, lightly beaten
4 cups cubed cooked turkey
Salt and pepper to taste
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1/2 cup sliced almonds, toasted

Directions

Cook noodles according to package directions. Meanwhile, in a Dutch oven, heat oil over medium heat. Add green onions; cook and stir 3 minutes. Add mushrooms, parsley, thyme and bay leaves. Cook until mushrooms are lightly browned. Add garlic; cook 1 minute longer. Discard bay leaves.
Transfer mushroom mixture to a small bowl; stir in lemon zest and set aside. Drain noodles.
Preheat oven to 350°. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Whisk in broth. Bring to a boil; stir until thickened, about 2 minutes. Combine milk and egg yolk; add to sauce. Cook, stirring, 2 minutes longer.
Stir in mushroom mixture and turkey; heat through. Fold in noodles. Season with salt and pepper.
Spoon into a greased 13-x9-in. baking dish. Toss bread crumbs and cheese; sprinkle over top. Bake, uncovered, until lightly browned, 25-30 minutes. Sprinkle with almonds.

Nutrition Facts

1-1/3 cups: 326 calories, 14g fat (5g saturated fat), 91mg cholesterol, 296mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 22g protein.

Herbed Turkey Tetrazzini

Ingredients

Directions

Nutrition Facts

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