Turkey Tetrazzini I

Turkey Tetrazzini Recipe | Creamy and Delicious Pasta Dish

Region / culture: USA | Servings: 8

Introduction

Turkey Tetrazzini is a classic American dish that is perfect for using up leftover turkey from Thanksgiving or Christmas dinners. This creamy and cheesy pasta casserole is a comforting and delicious meal that the whole family will love.

History

Turkey Tetrazzini is named after the Italian opera singer Luisa Tetrazzini, who was known for her love of pasta dishes. The dish was created in the early 20th century and has since become a popular way to use up leftover turkey.

Ingredients

1 (12 oz (340 g)) package of egg noodles
1 (10.5 oz (298 g)) can of cream of mushroom soup
0.5 cup of milk
0.5 cup of water
2 cups of shredded cheddar cheese
1.5 cups of cooked and cubed turkey
1.5 cups of thawed frozen peas and carrots
2 tbsp of pimento (optional)
0.25 cup of seasoned bread crumbs
2 tbsp of parmesan cheese
2 tbsp of fresh parsley

How to prepare

Cook the noodles according to the package directions.
Drain the noodles.
In a 3 qt (2.84 liter) saucepan, combine the soup, milk, water, and cheese.
Cook and stir over medium heat until the cheese melts and the sauce is hot.
Stir in the cooked noodles, turkey, peas, carrots, and pimento.
Spoon the mixture into a greased 9x13 baking dish.
In a separate bowl, combine the crumbs, Parmesan cheese, and parsley.
Sprinkle the crumb mixture over the top.
Bake uncovered at 375°F (191°C) for 30 minutes.

Variations

Use chicken instead of turkey for a Chicken Tetrazzini.
Add in some cooked bacon or ham for extra flavor.
Use different types of cheese, such as mozzarella or Swiss.

Cooking Tips & Tricks

Make sure to cook the noodles al dente, as they will continue to cook in the oven.

- Feel free to add in any other vegetables you have on hand, such as mushrooms or bell peppers.

- For a crispy topping, broil the casserole for a few minutes at the end of cooking.

Serving Suggestions

Serve Turkey Tetrazzini with a side salad and garlic bread for a complete meal.

Cooking Techniques

Boil the noodles until al dente.

- Make a creamy sauce with the soup, milk, and cheese.

- Bake the casserole until bubbly and golden brown on top.

Ingredient Substitutions

Use any type of pasta you have on hand.

- Substitute the cream of mushroom soup with cream of chicken or cream of celery.

- Use any type of cooked meat, such as chicken or ham.

Make Ahead Tips

You can assemble the casserole ahead of time and refrigerate it until ready to bake. Just add a few extra minutes to the cooking time if baking from cold.

Presentation Ideas

Garnish the Turkey Tetrazzini with fresh parsley or chopped chives for a pop of color.

Pairing Recommendations

Serve Turkey Tetrazzini with a crisp white wine, such as Chardonnay or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Turkey Tetrazzini contains approximately 400 calories.

Carbohydrates

Each serving of Turkey Tetrazzini contains approximately 45 grams of carbohydrates.

Fats

Each serving of Turkey Tetrazzini contains approximately 20 grams of fat.

Proteins

Each serving of Turkey Tetrazzini contains approximately 25 grams of protein.

Vitamins and minerals

Turkey Tetrazzini is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (cheese and milk) and wheat (noodles), so it may not be suitable for those with dairy or gluten allergies.

Summary

Turkey Tetrazzini is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Turkey Tetrazzini is a delicious and comforting casserole that is perfect for using up leftover turkey. With its creamy sauce, tender noodles, and cheesy topping, this dish is sure to become a family favorite.

How did I get this recipe?

I can't forget the first time I saw this recipe. It was a crisp autumn day, the leaves dancing in the breeze as I sat in my grandmother's cozy kitchen. She was bustling about, preparing a feast for our family gathering. As the delicious aroma of roasting turkey filled the air, I watched in awe as she whipped up a dish I had never seen before - Turkey Tetrazzini.

I remember asking her what it was, and she chuckled, explaining that it was a delicious pasta dish made with leftover turkey, mushrooms, and a creamy sauce. Intrigued, I watched as she sautéed the mushrooms in butter, added flour to make a roux, and then poured in chicken broth and cream to create a velvety sauce. She mixed in the cooked turkey, cooked spaghetti, and grated parmesan cheese before baking it to golden perfection.

As I watched her work her magic in the kitchen that day, I knew I had to learn how to make Turkey Tetrazzini myself. My grandmother, being the wonderful woman that she was, gladly shared the recipe with me. She explained that she had learned it from a dear friend many years ago, and it had become a family favorite ever since.

Over the years, I have made Turkey Tetrazzini countless times, each time bringing back memories of that autumn day in my grandmother's kitchen. I have tweaked the recipe here and there, adding my own personal touch with different herbs and spices, but the basic elements remain the same.

One of my favorite variations is to add a splash of white wine to the sauce for a little extra depth of flavor. I also like to use a mix of different types of mushrooms, such as cremini, shiitake, and oyster, to add a variety of textures and tastes. And sometimes, I will swap out the turkey for leftover chicken or even shrimp for a different twist.

No matter how I choose to make it, Turkey Tetrazzini always brings a sense of comfort and nostalgia to the table. It is a dish that reminds me of family gatherings, cozy nights by the fire, and the love and warmth that my grandmother always infused into her cooking.

As I sit down to enjoy a steaming plate of Turkey Tetrazzini, I can't help but feel grateful for the memories and traditions that have been passed down through the generations. And I know that, as long as I continue to cook and share this recipe with my loved ones, a piece of my grandmother will always be with me in the kitchen.