A creamy Turkey Tetrazzini casserole made with pasta and cheese is the perfect way to use up any leftover poultry from Thanksgiving. This recipe is excerpted from the 2019 edition of Joy of Cooking (Simon and Schuster, 2019), originally written by now-iconic American home chef Irma S. Rombauer. Get Joy of Cooking‘s Classic Roast Turkey recipe here.
If desired, substitute two 10 ¾-ounce cans condensed cream of mushroom or chicken soup mixed with 1⁄2 cup milk and 1⁄2 cup chicken broth for the butter/mushroom/flour/chicken broth/milk mixture. If you are using leftover pasta, you will need about 4 cups. Cooked chicken may be substituted for the turkey.
Preheat the oven to 400°F. Grease a 13 x 9-inch baking dish.
Cook in a large pot of boiling salted water: spaghetti, macaroni, or egg noodles. Meanwhile, melt 6 tbsp. butter in a saucepan over medium heat.
Add and cook mushrooms, stirring until softened, about 5 minutes. Stir in flour until well blended.
Slowly add while whisking: chicken stock or broth; whole milk or half-and-half; and dry sherry (optional). Bring to a boil, reduce the heat, and cook until the sauce is thickened and smooth, about 5 minutes. Mix in chopped cooked turkey.
Drain the pasta and gently mix into the turkey mixture. Pour into the prepared dish.
Mix Parmesan and bread crumbs together in a small bowl. Sprinkle the mixture over the casserole and dot with remaining 2 tbsp. butter cut into small cubes.
Bake until the sauce is bubbling and the topping is golden brown, 25 to 35 minutes.
Servings 0
