Turkey Tetrazzini II: A Creamy, Comforting Classic Recipe

Turkey tetrazzini is a timeless comfort food dish, perfect for using leftover turkey after Thanksgiving or Christmas. This recipe, Turkey Tetrazzini II, builds upon the traditional version with a richer, creamier sauce and a more pronounced savory flavor. It’s a guaranteed crowd-pleaser that’s both satisfying and surprisingly easy to make. This updated recipe introduces techniques to make the sauce luxuriously smooth and flavorful. We’ll also explore ways to customize the dish to your preferences, including variations with different vegetables and cheeses.

## Why You’ll Love This Recipe

* **Perfect Leftover Solution:** Transforms leftover turkey into a delicious and exciting meal.
* **Creamy and Comforting:** The rich, decadent sauce is incredibly satisfying.
* **Easy to Make:** Requires minimal effort and readily available ingredients.
* **Customizable:** Easily adapted to your taste preferences with different vegetables, cheeses, or pasta.
* **Make-Ahead Friendly:** Can be assembled in advance and baked later, making it ideal for entertaining.

## Ingredients You’ll Need

Here’s a detailed breakdown of the ingredients required for Turkey Tetrazzini II:

* **Cooked Turkey:** 6 cups, diced. Leftover roasted turkey is ideal, but cooked turkey breast from the deli counter works well too. If you are cooking the turkey specifically for this dish, consider using bone-in turkey thighs for richer flavor. Make sure to remove the skin before dicing the turkey.
* **Pasta:** 1 pound spaghetti, cooked al dente and drained. You can substitute with other pasta shapes like fettuccine, linguine, or even egg noodles. Al dente cooking is essential to prevent the pasta from becoming mushy during baking.
* **Butter:** 1/2 cup (1 stick), unsalted. Butter forms the base of the roux, providing richness and flavor to the sauce. Use unsalted butter to control the overall salt content of the dish.
* **All-Purpose Flour:** 1/2 cup. The flour is used to create a roux with the butter, which thickens the sauce. Make sure to whisk the flour thoroughly into the melted butter to avoid lumps.
* **Chicken Broth:** 4 cups. Use low-sodium chicken broth to control the saltiness of the dish. Homemade chicken broth will add even more depth of flavor. Alternatively, you can use turkey broth if you have it available.
* **Heavy Cream:** 1 cup. Heavy cream adds richness and a luxurious texture to the sauce. You can substitute with half-and-half for a lighter version, but the sauce will be less thick.
* **Dry Sherry:** 1/2 cup. Sherry adds a subtle nutty and complex flavor to the sauce. If you don’t have sherry, you can substitute with dry white wine or chicken broth, but the flavor profile will be slightly different.
* **Grated Parmesan Cheese:** 1/2 cup, plus more for topping. Parmesan cheese adds a salty, savory flavor to the sauce and provides a delicious crust when baked. Use freshly grated Parmesan cheese for the best flavor.
* **Grated Gruyere Cheese:** 1/2 cup, plus more for topping. Gruyere cheese adds a nutty, slightly sweet flavor to the dish and melts beautifully. You can substitute with Swiss cheese or Fontina cheese.
* **Mushrooms:** 8 ounces, sliced. Mushrooms add an earthy flavor and texture to the dish. Use cremini mushrooms, white button mushrooms, or a combination of both.
* **Onion:** 1 medium, chopped. Onion provides a flavorful base for the sauce. Use yellow or white onion.
* **Garlic:** 2 cloves, minced. Garlic adds a pungent and aromatic flavor to the dish.
* **Frozen Peas:** 1 cup. Peas add a touch of sweetness and color to the dish. You can substitute with other vegetables like green beans or broccoli.
* **Salt and Black Pepper:** To taste. Season the sauce and the dish to your liking. Start with a smaller amount of salt and pepper and adjust as needed.
* **Fresh Parsley:** 2 tablespoons, chopped, for garnish (optional).
* **Panko Bread Crumbs:** 1/4 cup (optional, for topping).

## Equipment You’ll Need

* Large Pot: For cooking the pasta.
* Large Skillet or Dutch Oven: For making the sauce.
* 9×13 inch Baking Dish: For assembling and baking the tetrazzini.
* Whisk: For smoothing out the sauce.
* Wooden Spoon or Spatula: For stirring.
* Cutting Board: For chopping vegetables.
* Knife: For chopping vegetables and turkey.
* Measuring Cups and Spoons.

## Step-by-Step Instructions

Follow these detailed instructions to create a delicious Turkey Tetrazzini II:

**1. Prepare the Pasta:**

* Bring a large pot of salted water to a boil.
* Add the spaghetti and cook according to package directions until al dente.
* Drain the pasta and set aside.

**2. Sauté the Vegetables:**

* In the large skillet or Dutch oven, melt the butter over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their liquid, about 8-10 minutes. Stir frequently to prevent burning.

**3. Make the Roux:**

* Sprinkle the flour over the cooked vegetables and stir continuously for 1-2 minutes until the flour is fully incorporated and the mixture forms a smooth paste (roux). This step is crucial for thickening the sauce. Cook the roux for a minute or two to cook out the raw flour taste, but be careful not to burn it.

**4. Add the Liquids:**

* Gradually whisk in the chicken broth, a little at a time, ensuring there are no lumps. Continue whisking until the sauce is smooth.
* Stir in the heavy cream and sherry. Bring the sauce to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until the sauce has thickened slightly. The sauce should be thick enough to coat the back of a spoon.

**5. Incorporate the Cheese:**

* Remove the skillet from the heat. Stir in the grated Parmesan cheese and Gruyere cheese until melted and smooth. Season with salt and black pepper to taste.

**6. Combine All Ingredients:**

* Add the diced turkey, cooked pasta, and frozen peas to the sauce. Stir gently to combine everything thoroughly. Make sure the turkey and pasta are evenly coated with the sauce.

**7. Assemble the Tetrazzini:**

* Pour the mixture into the prepared 9×13 inch baking dish. Spread evenly.

**8. Add the Topping (Optional):**

* Sprinkle the remaining grated Parmesan and Gruyere cheese over the top of the tetrazzini.
* If desired, sprinkle with panko bread crumbs for extra crunch.

**9. Bake the Tetrazzini:**

* Preheat oven to 350°F (175°C).
* Bake for 20-25 minutes, or until the top is golden brown and the tetrazzini is bubbly. The baking time may vary depending on your oven, so keep an eye on it.

**10. Rest and Serve:**

* Remove from the oven and let stand for 5-10 minutes before serving. This allows the tetrazzini to set slightly and prevents it from being too runny.
* Garnish with fresh parsley, if desired. Serve hot.

## Tips for Success

* **Don’t Overcook the Pasta:** Cook the pasta al dente to prevent it from becoming mushy during baking.
* **Use Freshly Grated Cheese:** Freshly grated cheese melts more smoothly and has a better flavor than pre-shredded cheese.
* **Adjust the Seasoning:** Taste the sauce and adjust the seasoning (salt, pepper) to your liking.
* **Prevent Lumps:** Whisk the flour thoroughly into the melted butter to avoid lumps in the sauce. If lumps do form, you can use an immersion blender to smooth out the sauce.
* **Bake Evenly:** Ensure the tetrazzini is spread evenly in the baking dish to ensure even baking.
* **Let it Rest:** Allow the tetrazzini to rest for a few minutes before serving to allow it to set.

## Variations and Substitutions

* **Vegetables:** Add other vegetables like green beans, broccoli, carrots, or asparagus. Sauté the vegetables along with the mushrooms and onion.
* **Cheese:** Experiment with different types of cheese, such as Swiss, Fontina, or Monterey Jack.
* **Meat:** Substitute the turkey with cooked chicken, ham, or shrimp.
* **Pasta:** Use different pasta shapes like fettuccine, linguine, rotini, or penne.
* **Spices:** Add a pinch of nutmeg or cayenne pepper to the sauce for extra flavor.
* **Cream:** Use half-and-half instead of heavy cream for a lighter version. Keep in mind that the sauce won’t be as thick.
* **Gluten-Free:** Use gluten-free pasta and gluten-free flour to make this recipe gluten-free.

## Make-Ahead Instructions

Turkey Tetrazzini II is a great make-ahead dish. You can assemble it ahead of time and bake it later.

* **Assemble:** Prepare the tetrazzini according to the recipe instructions up to the point of baking. Assemble it in the baking dish, cover tightly with plastic wrap and aluminum foil, and refrigerate for up to 24 hours.
* **Bake:** When ready to bake, preheat the oven to 350°F (175°C). Remove the plastic wrap and foil and bake for 30-35 minutes, or until the top is golden brown and the tetrazzini is bubbly. You may need to add a few extra minutes of baking time if the dish is cold from the refrigerator.

## Storage Instructions

* **Refrigerate:** Store leftover Turkey Tetrazzini II in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the tetrazzini in the oven at 350°F (175°C) until heated through, or in the microwave. Add a splash of chicken broth or milk to keep it from drying out.

## Serving Suggestions

Turkey Tetrazzini II is a complete meal on its own, but you can serve it with a simple side dish.

* **Salad:** Serve with a crisp green salad with a light vinaigrette.
* **Bread:** Serve with crusty bread or garlic bread for soaking up the delicious sauce.
* **Vegetables:** Serve with steamed green beans or roasted vegetables.

## Nutritional Information (Approximate)

* Calories: Approximately 450-550 per serving (depending on ingredients and portion size)
* Fat: 25-35g
* Protein: 30-40g
* Carbohydrates: 30-40g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*

## Frequently Asked Questions (FAQ)

**Q: Can I use pre-shredded cheese?**
A: While pre-shredded cheese is convenient, freshly grated cheese melts much better and has a superior flavor. If you use pre-shredded, toss it with a bit of cornstarch to help it melt more smoothly.

**Q: Can I freeze Turkey Tetrazzini?**
A: While you can freeze it, the texture might change slightly. The sauce may become a bit grainy after thawing. If you do freeze it, let it thaw completely in the refrigerator before reheating.

**Q: Can I use different types of mushrooms?**
A: Yes, you can use any type of mushroom you like. Cremini, shiitake, or even a mix of wild mushrooms would work well.

**Q: What if I don’t have sherry?**
A: You can substitute dry white wine or simply use more chicken broth. The sherry adds a unique flavor, but the dish will still be delicious without it.

**Q: How do I prevent the pasta from sticking together?**
A: After draining the pasta, toss it with a little olive oil or butter to prevent it from sticking together.

**Q: Can I add other seasonings?**
A: Absolutely! Feel free to add your favorite herbs and spices, such as thyme, rosemary, or paprika, to enhance the flavor of the dish.

Enjoy this comforting and flavorful Turkey Tetrazzini II! It’s a perfect way to use leftover turkey and create a satisfying meal that everyone will love. This recipe is a testament to how simple ingredients and careful preparation can result in a truly exceptional dish. Happy cooking!