Turkey Tetrazzini Recipe

Name: Turkey Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 2 whole Shallots, Thinly Sliced; 6 whole Green Onions, Both The White And Green Parts, Thinly Sliced; 8 ounces, weight White Mushrooms, Coarsely Chopped; 4 Tablespoons Flour; 1 cup White Wine; 4 cups Turkey Stock; 1 package Boursin Cheese, 5.2 Ounce Package; 4 cups Cooked Turkey, Shredded, Dark Meat Is Best; 3/4 pounds Pasta, Preferably Vermicelli, Broken Into Pieces, Cooked According To Package Instructions For Al Dente; 2 cups Thawed, Frozen Peas; 3 Tablespoons Fresh Parsley, Minced; 1/2 cups Dried, Seasoned Breadcrumbs; 3 Tablespoons Olive Oil; ⅓ cups Parmesan Cheese, Grated

Servings: persons

2 Tablespoons Olive Oil
2 whole Shallots, Thinly Sliced
6 whole Green Onions, Both The White And Green Parts, Thinly Sliced
8 ounces, weight White Mushrooms, Coarsely Chopped
4 Tablespoons Flour
1 cup White Wine
4 cups Turkey Stock
1 package Boursin Cheese, 5.2 Ounce Package
4 cups Cooked Turkey, Shredded, Dark Meat Is Best
3/4 pounds Pasta, Preferably Vermicelli, Broken Into Pieces, Cooked According To Package Instructions For Al Dente
2 cups Thawed, Frozen Peas
3 Tablespoons Fresh Parsley, Minced
1/2 cups Dried, Seasoned Breadcrumbs
3 Tablespoons Olive Oil
⅓ cups Parmesan Cheese, Grated

1
Preheat oven to 350 degrees F.
2
Heat the olive oil in the bottom of a heavy Dutch oven over medium heat.
3
Add the shallots and green onions and saute until wilted, yet not browned.
4
Add the mushrooms and saute for another few minutes, until most of the liquid has cooked out of the mushrooms.
5
Try not to stir them too frequently or they will not brown correctly and will get soggy instead.
6
Yuck.
7
Add the flour into the mixture, stir to combine and cook for a few minutes to get rid of the raw flavor of the flour.
8
Once it gets a slightly golden color, add the wine.
9
Cook it down to a loose paste-like consistency.
10
Then, add the turkey stock, stir to blend, and simmer until the mixture becomes a loose sauce.
11
Crumble and add the Boursin cheese; stirring until it is blended completely.
12
Add the cooked turkey, cooked and drained pasta, peas and parsley.
13
Stir gently to combine.
14
Add salt and pepper to taste.
15
Pour into a large casserole dish (9x13 or similar).
16
Mix the breadcrumbs, olive oil and Parmesan cheese in a small bowl then scatter the mixture over the top of the casserole.
17
Cook for 20 minutes in the heated oven.
18
Remove from oven and set dish on a rack.
19
Let the casserole sit for 10 minutes to cool down.
20
Serve.
21
Enjoy!

1898

kcal

Calories

Fat

116

Carbs

178

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 2 whole Shallots, Thinly Sliced, 6 whole Green Onions, Both The White And Green Parts, Thinly Sliced, 8 ounces, weight White Mushrooms, Coarsely Chopped, and more.

Yes, Turkey Tetrazzini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Tetrazzini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions