The most popular turkey Tetrazzini recipe in my family is made with linguine or spaghetti, peas, and fresh mushrooms in a creamy parmesan cream sauce, garnished with buttery breadcrumbs. This baked pasta dish freezes well and is a great way to use up leftover Thanksgiving turkey on a chilly winter night.
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Hey there, fellow food enthusiasts! Do you remember the comforting warmth of Stouffer’s Turkey Tetrazzini from your childhood? That creamy, cheesy goodness, the tender turkey, and the satisfying crunch of the breadcrumb topping – it was pure comfort food bliss Well, guess what? You can now recreate that same magic in your own kitchen!
This recipe for Turkey Tetrazzini a la Stouffer’s is a faithful homage to the classic dish, capturing all its essence and flavor. It’s surprisingly easy to make, requiring just a handful of simple ingredients and a bit of your culinary love. So, ditch the frozen aisle and get ready to whip up a homemade version that’s even more delicious and satisfying.
What Makes This Recipe Special?
This recipe isn’t just another copycat attempt; it’s a labor of love that aims to capture the true spirit of Stouffer’s Turkey Tetrazzini Here’s what makes it stand out:
- Authentic Flavor: We’ve carefully balanced the ingredients to achieve that familiar creamy, cheesy flavor that we all know and love. It’s like taking a bite of nostalgia, but with the added satisfaction of knowing you made it yourself.
- Simple Ingredients: You won’t need any fancy or hard-to-find ingredients for this recipe. Everything you need is likely already in your pantry or easily available at your local grocery store.
- Easy to Follow: The instructions are clear and concise, making it a breeze to follow even for beginner cooks. You’ll be whipping up this tetrazzini like a pro in no time.
- Customizable: Feel free to add your own personal touch to this recipe. Experiment with different cheeses, vegetables, or even add a touch of spice for a unique twist.
Ingredients You’ll Need:
To make this delightful dish, gather the following ingredients:
- Butter: For richness and flavor.
- Celery and mushrooms: For a touch of veggie goodness.
- All-purpose flour: To thicken the creamy sauce.
- Chicken broth: The base of our flavorful sauce.
- Heavy whipping cream: For that luxuriously creamy texture.
- Sherry wine: Adds a subtle depth of flavor.
- Salt and white pepper: To season the sauce perfectly.
- Angel hair pasta: The classic choice for tetrazzini.
- Diced cooked turkey: The star of the show!
- Panko bread crumbs: For a crispy, golden topping.
Step-by-Step Instructions:
Now, let’s get cooking! Follow these simple steps to create your own Stouffer’s Turkey Tetrazzini masterpiece:
- Preheat the oven: Set your oven to 325°F (165°C) to get it nice and toasty.
- Grease the pan: Prepare a casserole dish by greasing it with a little bit of butter. This will prevent sticking and ensure easy cleanup later.
- Cook the pasta: Bring a pot of salted water to a boil and cook the angel hair pasta according to package instructions. Drain the pasta once it’s cooked through but still has a bit of bite.
- Sauté the veggies: In a large skillet, melt some butter and sauté the celery and mushrooms until softened.
- Make the sauce: In the same skillet, melt more butter and whisk in the flour to create a roux. Gradually whisk in the chicken broth and bring to a simmer. Reduce heat and cook, whisking constantly, until the sauce thickens. Stir in the cream, sherry, salt, and white pepper.
- Combine it all: Fold in the cooked turkey, celery, mushrooms, and cooked pasta into the creamy sauce. Transfer the mixture to the prepared casserole dish.
- Top it off: Sprinkle the panko bread crumbs evenly over the top of the tetrazzini.
- Bake to perfection: Bake the tetrazzini in the preheated oven for about 30 minutes, or until the sauce is bubbling and the breadcrumb topping is golden brown.
Tips and Tricks:
Here are a few extra tips to make your Stouffer’s Turkey Tetrazzini even better:
- Use high-quality ingredients: Opt for fresh, flavorful ingredients for the best results.
- Don’t overcook the pasta: The pasta should be cooked al dente, meaning it’s still firm to the bite. This will prevent it from becoming mushy in the casserole.
- Adjust the seasonings to your taste: Feel free to add more salt, pepper, or even a pinch of nutmeg to customize the flavor profile.
- Get creative with toppings: Instead of panko, try using crushed crackers, grated Parmesan cheese, or even a combination of both for a different textural experience.
- Make it ahead of time: This tetrazzini can be assembled and refrigerated a day in advance. Just bake it when you’re ready to serve.
There you have it, folks! Now you can enjoy the warm, comforting flavors of Stouffer’s Turkey Tetrazzini right in your own home. This recipe is a perfect way to use up leftover turkey, and it’s sure to please everyone at the table. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will transport you back to your childhood days. And remember, the best part about homemade food is the love and care you put into it. So, go ahead and make this tetrazzini your own, and enjoy every delicious bite!
How to Make Turkey Tetrazzini
Although making this recipe for Turkey Tetrazzini is simple, it does involve several steps and separate pots for cooking the pasta, preparing the sauce, and assembling the casserole. The flavor payoff is worth it!.
While you’re preparing the sauce, cook your pasta in salted water just until it’s al dente. For this American casserole, I break long strands of dry pasta in half before cooking, but I never do that for my Italian recipes. It makes the baked dish easier to scoop.
To make the Tetrazzini, start by sautéing the mushrooms and aromatics in a large pot with butter. You’ll do this in three stages: 1. sweating the mushrooms until their released liquid evaporates; 2. incorporating the shallot or onion into the saucepan and cooking it until the mushrooms begin to brown; and, three stirring in the garlic and thyme for the last minute, until fragrant.
Remove the mushroom mixture from the pot and set it aside while you make the cream sauce. In the same pot, melt a few more tablespoons of butter, and stir in the flour. Cook this for just 1-2 minutes, creating a roux that will make the sauce thick and creamy.
Whisk in the chicken stock or broth, milk, cream, and sherry, and season with salt, pepper, and nutmeg. After the sauce has cooked for about five minutes, or until it coats the back of a spoon, whisk in the Parmigiano Reggiano until smooth.
Tips for Making the Best Turkey Tetrazzini
- Don’t overcook the pasta. When boiling spaghetti or linguine, you want to cook it just until it’s al dente. When it bakes, it will absorb some of the sauce and continue to cook slightly. If you overcook it at the beginning, it will become mushy in the casserole.
- When you transfer it into the casserole dish, don’t assume that it appears excessively saucy. The only thing that bothers me about some Tetrazzini recipes is how extremely dry they become after baking. Similar to a smooth macaroni and cheese, the sauce will get thicker during baking and after taking it out of the oven. It should look “saucy”, as in the photo above. Saucy is good.
- Season to taste. For this recipe, I use my favorite homemade or boxed chicken stock. Although either works well, I think chicken stock tastes better than broth because it tends to give the food a richer flavor. Commercially, salt content varies by brand. To account for this, I’ve been conservative with the salt amounts in the recipe; therefore, when making the sauce, add salt to taste.
How to Make Turkey Tetrazzini | Allrecipes.com
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