Ingredients:

  • 1 lb (450 g) Linguine or Egg Noodles
  • 1 Tbsp (15 ml) Salt (for pasta water)
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 Tbsp (15 ml) Olive Oil
  • 1 lb (450 g) Cremini Mushrooms (thinly sliced)
  • 1 medium Yellow Onion (finely diced)
  • 3 cloves Garlic (minced)
  • 4 cups (500 g) Cooked Leftover Turkey (shredded or diced)
  • 1 cup (140 g) Frozen Green Peas (do not thaw)
  • 6 Tbsp (85 g) Unsalted Butter
  • ⅓ cup (40 g) All-Purpose Flour
  • 3 cups (700 ml) Low-Sodium Turkey or Chicken Stock (warm)
  • ½ cup (120 ml) Heavy Cream (Double Cream)
  • ¼ cup (60 ml) Dry Sherry or Dry White Wine
  • ½ cup (50 g) Grated Parmesan Cheese (plus extra for topping)
  • 1 tsp (5 g) Kosher Salt (to taste)
  • ½ tsp (2 g) Freshly Cracked Black Pepper
  • Pinch of Freshly Grated Nutmeg
  • ½ cup (60 g) Panko Breadcrumbs (or regular breadcrumbs)
  • ¼ cup (25 g) Grated Parmesan Cheese
  • 1 Tbsp (15 g) Unsalted Butter (melted)

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish. Bring a large pot of salted water to a rolling boil. Cook the linguine or egg noodles until just shy of al dente (about 1 minute less than package directions). Drain immediately and reserve ½ cup (120ml) of the starchy pasta water. Toss the drained pasta with a drizzle of oil to prevent sticking.
  2. Heat 2 Tbsp butter and olive oil in a Dutch oven over medium-high heat. Add the sliced mushrooms and sauté until they have released their liquid and are deeply golden brown and caramelized (about 6–8 minutes).
  3. Add the diced onion and sauté for 3 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant. Remove all aromatics from the pan and set aside with the shredded turkey.
  4. Reduce heat to medium. Add the remaining 6 Tbsp of butter to the Dutch oven. Once melted, whisk in the all-purpose flour until a thick roux forms. Cook this paste for 2 minutes, stirring constantly, to remove the raw flour taste.
  5. Gradually and slowly whisk in the warm chicken or turkey stock until the sauce is smooth and lump-free. Bring the mixture to a simmer; it should thicken considerably into a béchamel sauce.
  6. Stir in the Dry Sherry (or wine) and allow it to bubble for 30 seconds. Reduce heat to low and stir in the heavy cream, the ½ cup of Parmesan, salt, pepper, and nutmeg. Taste and adjust seasoning.
  7. Return the cooked mushrooms, onion, garlic, shredded turkey, and frozen peas to the sauce. Stir gently to coat everything completely. Fold the drained pasta into the sauce mixture until all strands are evenly coated. If the sauce seems too thick, add a spoonful or two of the reserved pasta water.
  8. Pour the entire mixture into the prepared casserole dish. In a small bowl, combine the Panko breadcrumbs, the remaining ¼ cup Parmesan, and the melted butter. Sprinkle the topping evenly over the pasta mixture.
  9. Bake for 25–30 minutes, or until the casserole is bubbling hot throughout and the topping is golden brown and crisp. Let the Turkey Tetrazzini rest for 5–10 minutes before serving to allow the sauce to set slightly.