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Turkey Tetrazzini with Peas
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hr
- Servings
- 6.00 serving(s)
Categories
- Casserole
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Mediterranean-leaning
- turkey-tetrazzini with peas (nut-free option)
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Turkey Tetrazzini with Peas brings together 12 ounces egg noodles, 1 tablespoon butter, 1 tablespoon flour in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 12 ounces egg noodles
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup sliced cooked mushroom
- 1 small onion, peeled, halved and sliced
- 1/4 cup dry sherry (or vermouth or dry white wine)
- 1/2 cup cream
- 4 cups leftover gravy, I used Savory Turkey Gravy With Mushrooms and Onions
- 3 cups coarsely chopped cooked turkey
- 1 1/2 cups peas
- 2/3 cup freshly grated parmesan cheese (divided into 1/3 and 1/3 cups)
- 1/2 cup shredded swiss cheese
- 1 tablespoon lemon juice
- salt and pepper
- ground nutmeg
- 1/2 cup fine fresh breadcrumb (or panko)
- 1 tablespoon chopped fresh parsley
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Instructions
Preheat oven to 350 degrees.
Grease a casserole dish.
Cook noodles according to package for al dente.
Melt butter in a large pan. Saute mushrooms and onions for 5 minutes. Sprinkle with flour tossing to coat.
Stirring in sherry, cream and leftover gravy.
In a large bowl mix in turkey, peas, 1/3 cup Parmesan, Swiss cheese and the gravy mixture. Season with nutmeg, salt and pepper to taste.
Pour into prepared casserole pan.
Mix panko, 1/3 cup Parmesan cheese and parsley.
Sprinkle on top of the casserole.
Bake for 30 minutes.
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