Easy Leftover Turkey Tetrazzini Recipe
Тәжірибелік нұсқаулар және стиль
This incredibly easy-to-make full-flavored turkey tetrazzini recipe is the perfect meal to serve up to your family and friends after the holidays.
Pronounced teh-trah-ZEE-nee, Turkey tetrazzini is an adaptation of chicken tetrazzini which is said to have been named after the famous opera singer Luisa Tetrazzini. This simple recipe combines pasta with chicken, or turkey, with a sherry-parmesan cheese cream sauce. It is commonly sprinkled with parmesan or breadcrumbs, or both, before baking until golden brown and bubble.
Turkey seemed to have really popularized this dish as a household casserole recipe in the early to the mid-20th century. It has also become a go-to meal for leftover turkey after Thanksgiving and Christmas. This easy-to-make dish can also be customized to your liking.
Ingredients for this recipe:
• ¼ cup unsalted butter
• 1 peeled and small diced yellow onion
• 2 cups sliced button mushrooms
• 2 cups sliced baby bella mushrooms
• 2 finely minced cloves of garlic
• 1/3 cup all-purpose flour
• 1/3 cup sherry
• 3 cups chicken stock
• 1 cup heavy whipping cream
• 5 to 6 cups large diced cooked turkey
• 1 cup grated parmesan cheese
• 1 pound spaghetti, linguine, fettuccini, or egg noodles
• 1 cup peas
• ½ cup breadcrumbs
• salt and pepper to taste
PRINT RECIPE HERE: www.billyparisi.com/easy-turk...
Пікірлер: 41
Hi Chef Billy Another amazing recipe can't wait to make this!! Loved chatting with you live on Wednesday. Thank you so much for all your amazing secrets and techniques 🙏❤️🥰
I love turkey recipes
This truly does look amazing ~ I know what I’ll be making this weekend 😋 thank you so much for sharing!
Just made this, it was amazing! Thank you chef.
This looked so good I had to make it for dinner tonight. It was delicious!!
That looks delicious friend 😋 Well done! Thank you for sharing.✨💖
Just made this and it was heavenly.
I made it , it was delicious! Thanks
Definitely trying this 😋
Hope you had a great Thanksgiving! So gonna try this!!!
I made this recipe and it is soooo delicious!
thabk you! looks delish!
Mic drop!! I cannot wait to make this! Got to make a trip to the grocery store 🤗
This is one of my favorite dishes. Always used noodles, but pasta might hold up and work better. I make a roux for Alfredo sauce adding FF half & half, keeping the calories down. I can do the same here. Anticipating left over Turkey after Thanksgiving. Thanks for a great recipe and video!
Ok, let me just say bravo!!! I added buttered bread crumbs with the parmesan cheese (how bad could that be right) this was so good. SO GOOD!! Best tetrazzini I have ever had. Well done Chef!
I had the best “happy accident” a few years ago while making pasta. I mistakenly dumped about three tablespoons of fresh ground black pepper (thinking it was my salt bowl) into the pasta water. I still added the salt & just kept going. It turned out to be awesome. Now I make pasta that way always (except 2 tbs of pepper). I call it muddy sea water. 🥘♥️
Are you open for suggestions? Add diced celery hearts w/the onions. sherry goes in w/the mushrooms(will absorb.) add flour, reduce stock to 2 c, add 1c white wine. add sprinkle of Bell seasoning and 1t of Tarragon before the stock. make bread crumbs out of 3 slices of sourdough bread, toss w/1/4 c melted butter, mix with 1c parmesan. cook in oven 15 min. Broil 3 min to toast topping. Just made this last night.
I made this. It was delicious
Awesome 😍👍
Great job with clear instructions and engaging presentation. I made this tonight. Taste was really good, but overall too dry. Wondering if I could broil for shorter time to brown the top and without drying out?
I hope you had a wonderful Thanksgiving. Tetrazzini is one of my favorite things but I've never made it. Let's do this
Looks luscious! I’ve been wanting to ask you about your Rondeau pot. How is it different than using a Dutch oven type pot? The Dutch oven is probably deeper. Does it matter? Congratulations on your new studio. It looks great and I’ve been learning a lot from you for a few years now. Merry Christmas 🎄
I've never been more angry that my family won't eat mushrooms because this looks like a mandatory must try my mouth was watering the whole time what a great job chef!
@vallymarie1208
Жыл бұрын
Why not allowed?
@HunkyHeathen
Жыл бұрын
@@vallymarie1208 my brother is allergic (supposedly) and my mom has this ridiculous childish gag reflex. She's not allergic if she doesn't know they're in the food she's totally fine it's just overreacting. I currently live with both so I have to tailor the meals I cook too my family's dietary needs. I'm moving soon and trust me I'm a freak for mushrooms I'm gonna cook for me lol
It's in the oven now, and my mouth is watering. But I have an equipment question. What garlic press do you use? Minecraft is next to useless and I end up mincing with a knife anyway.
Loved your live on Wednesday, and THIS looks amazing! Chef, my only issue is always gravy/roux/thick sauces. Yesterday, same as always: made the roux, added drippings and stock, stir, stir, stir, and 30 minutes later, not thick! Ratios are always right, but yesterday I even tried adding a slurry, and still, watery gravy! I'm wondering if maybe nonstick pans are doing something 🤔
@SuzanneBaruch
2 жыл бұрын
It will always come down to two issues: either you didn't bring your sauce completely up to the boil (which is necessary to activate the roux) OR you simply didn't use enough roux. For a thick sauce, you'll need about 1 1/4 Tbsp *packed* AP flour per cup of stock (plus an equal amount of butter or oil). Cook the roux for a few minutes to get the raw flour taste out. If you stick to this formula, you'll get a great sauce every time. Until you get the hang of it, you should make extra roux and add it after the sauce is boiling to thicken it further, or whisk together equal parts of water and corn starch; add it in very small amounts as it's boiling until you get the desired thickness. Just remember, corn starch also must come to a full boil to thicken. If you over-thicken your sauce, add a bit of stock, cream or wine.
@HeyitsDee
2 жыл бұрын
@@SuzanneBaruch Thanks!
@SuzanneBaruch
2 жыл бұрын
@@HeyitsDee you're very welcome! Happy Holidays.
@HeyitsDee
2 жыл бұрын
@@SuzanneBaruch You, too!
We had about half of the people that were supposed to come to Thanksgiving dinner bail on the meal this year, so I have a metric butt-load of turkey leftover. Certainly gonna give this a try. Btw, Chef, do you by chance have a Kentucky burgoo recipe? I'm from the Bluegrass State and just wondered if you'd ever taken a stab at our "roadkill soup".
Bon appetit 🌹
Interested in that colander/strainer basket or pot and strainer/basket set. Does anyone know the manufacturer or know where to find it?
Love it! Would be nice to give gluten free options! Like, what gluten free flour is best for this?
@ChefBillyParisi
2 жыл бұрын
Sorry GF really isn’t my area of expertise.
subscribed............
Can you make this with chicken as well?
Can I omit the wine? I've never cooked with wine before.
Where did you get that pot?
I like this I’m gonna try to make this next year but with my own twist on it. You have to stop calling it noodles though You’re supposed to be Italian pasta is OK macaroni is OK Stop with the noodles it’s not Chinese food . Cmon man - You drive me crazy when you say noodles