Leftover Herbs and Leftover Turkey Tetrazzini

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a delightful recipe that combines two kitchen essentials - leftover herbs and leftover turkey. This flavorful dish, known as turkey tetrazzini, is a creative and delicious way to utilize your Thanksgiving leftovers. By incorporating the aromatic herbs and tender turkey into a creamy pasta casserole, you can enjoy a comforting and satisfying meal that will have your taste buds dancing with joy. So, let's dive into this easy-to-make recipe and savor the delightful flavors of the holidays.

Keywords: leftover herbs, leftover turkey, tetrazzini recipe, Thanksgiving leftovers, creamy pasta casserole

Leftover herbs and leftover turkey tetrazzini recipe details

Leftover herbs and leftover turkey tetrazzini recipe, recipe Rating: 4.9
Number of votes:131

Put all your Thanksgiving leftovers to use–your turkey, and your leftover herbs–in this great turkey tetrazzini recipe.
Ready in: 50 mins

Ingredients

Serves: 12

• 6 cups uncooked egg noodles
• 1/3 cup sliced green onions
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1 pound fresh mushrooms, sliced
• 3 tablespoons minced fresh parsley
• 1 tablespoon minced fresh thyme
• 2 bay leaves
• 2 teaspoons lemon zest
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken broth
• 1 egg yolk, beaten
• 1 cup milk
• 4 cups cooked turkey in bite-sized pieces
• Salt and pepper, to taste
• 1/3 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese

Preparation method

Prep: 20 mins | Cook: 30 mins

1. Preheat oven to 350 degrees F, bring a large stock pot of salted water to boil over high heat, and coat a 13×9-inch baking dish with nonstick cooking spray.
2. Cook egg noodles for about 8 minutes, until al dente, in the boiling water. Drain and keep warm.
3. Pour oil into a large, deep skillet and place over medium heat. Cook onions and garlic in hot oil for 3 minutes to soften, then stir in mushrooms, parsley, thyme, and bay leaves. Cook until mushrooms are golden-brown, about 6 minutes.
4. Remove bay leaves from the skillet, then add lemon zest and remove from heat. Pour mushrooms into a bowl.
5. Stir butter into the skillet. When melted, whisk in the flour and cook over low heat for 2 minutes. Pour in the broth and whisk to combine. Raise heat to medium. When broth boils, cook until sauce thickens, about 2 minutes.
6. While broth is coming to a boil, whisk the egg yolk into the milk. Pour slowly into the thickened broth sauce and continue to cook for 2 more minutes, then add the cooked mushrooms, cubed cooked turkey, noodles, and salt and pepper to taste.
7. Pour into prepared baking dish. Sprinkle with bread crumbs and cheese.
8. Bake for 25 to 30 minutes, until the casserole is hot, bubbly, and golden-brown.