Turkey Tetrazzini feeds a lot of people made with leftover turkey. It is an old fashioned recipe that I am happy to keep in my recipe book. It is fantastic with roasted vegetables such as carrots, parsnips, onions, peppers, etc.
I first found this recipe in my Taste of Home Light and Tasty 2011 Annual Recipe Cookbook.
Cost Per Serving is about $3.14 as of September 2023
If you have ZERO ingredients then this recipe will cost about $37.73.
If you have a fully stocked pantry this recipe will cost about $22.27.
- Cost per serving is reduced to about $1.86.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Oven
Recipe serves: 12
Serving size: 1 ~ 1/3 cups
Equipment needed: Sauté Pan, Pasta Pot and 9×13 baking pan
Total time: 45 minutes
Equipment
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
Total: $15.46 as of September 2023
-
bay leaves $3.49
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butter $3.99
-
flour $2.49
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olive oil $5.49
Grocery
Total: $22.27 as of September 2023
-
1 garlic bulb $0.67
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1 onion $0.90
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1 pound fresh mushrooms $2.29
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1 bunch fresh parsley $0.99
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1 package fresh thyme $2.49
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1 lemon $0.79
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Turkey Leftovers $0.00
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1 bag egg noodles $2.29
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1 box chicken broth $1.49
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1 small carton eggs $1.19
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1/2 gallon milk $1.89
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parmesan cheese $3.29
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1 loaf fresh bread $3.99
Let's prep!
| 6 cups egg noodles |
| 1 onion |
| 2 tablespoons olive oil |
| 1 pound sliced mushrooms |
| 1 tablespoon fresh parsley, minced |
| 1 tablespoon fresh thyme |
| 2 bay leaves |
| 1 garlic clove, minced |
| 1 teaspoon lemon peel |
| 1/4 cup butter |
| 1/4 cup flour |
| 2 cups chicken broth |
| 1 egg yolk |
| 1 cup milk |
| 4 cups cooked turkey, chopped |
| salt |
| pepper |
| 1/3 cup grated parmesan cheese |
| 1 loaf, fresh bread |
- Gather all of your ingredients and measuring tools
- Make bread crumbs:
- Heat oven to 450°
- Cut 5 slices of bread into 1 inch pieces then add the bread to a sheet pan.
- Sprinkle bread with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon of olive oil. Mix well.
- Toast for 2 minutes then stir and continue to stir for 2 minutes until the bread is toasted.
- Place the toasted bread in the food processor and process until granules
- In a small bowl add 1/3 cup of grated parmesan cheese and bread mixture.
- Mince 1 garlic clove then place in a prep container; set aside
- Chop onion, then place in a prep bowl
- In a medium bowl add:
- Chopped mushrooms
- 3 tablespoons fresh parsley, minced
- 1 tablespoon fresh thyme, minced
- 2 bay leaves
- In a small prep bowl add
- 2 teaspoons lemon peel, grated
- In a small bowl add
- 1 cup milk
- 1 egg yolk
Let's cook!
- Complete the prep from the prep tab above.
- Bring a pot of water to boil and and cook pasta to package directions.
- Add two tablespoons of olive oil to a Sauté pan.
- Add onions, 1/2 teaspoon salt, 1/2 teaspoon pepper for 2 minutes then add the mushroom herb mixture.
- Cook until mushrooms are soft then add garlic for 1 minute.
- Remove bay leaves.
- Add mushroom mixture to a mixing bowl then stir in lemon peel and 4 cups of cooked turkey.
- Dain the pasta noodles; set aside.
- Preheat oven to 350°.
- In the pasta pot melt 4 tablespoons of butter then add 2 tablespoons of flour while mixing. Cook until the flour is brown (about 2 minutes).
- Continue stirring while slowly adding 2 cups of broth. Then bring broth to boil for 5 minutes.
- Stir in milk mixture and continue to boil for 2 minutes. Remove the mixture from heat.
- Stir in egg noodles as well as the mushroom and turkey mixture.
- Grease a 9×13 baking dish and spoon in the noodle mixture. Season with salt and pepper.
- Top the noodle mixture with bread crumbs and cheese then bake uncovered for 25 minutes until brown. Enjoy!
This recipe can also be found in Winning Recipes for Turkey Leftovers
Side Options
Side Salad
