Perfect Kosher Turkey Tetrazzini Casserole

By /
Jump to Recipe Print Recipe

I discovered turkey tetrazzini quite by accident one Thanksgiving when I had way too much leftover turkey and couldn’t bear the thought of another turkey sandwich. This Italian-American pasta bake transformed what could have been boring leftovers into something my family actually requested. The original tetrazzini was named after opera singer Luisa Tetrazzini and traditionally made with chicken, but I’ve found turkey works even better because it holds up beautifully to the rich sauce without falling apart.

The secret to exceptional tetrazzini lies in building layers of flavor rather than just tossing everything together. I start by sautéing mushrooms until they’re golden and their moisture has evaporated. This concentrates their flavor and prevents the casserole from getting watery. Then I make a proper roux for the sauce, cooking the flour long enough to eliminate any raw taste but not so long that it browns.

Building Flavor in Turkey Tetrazzini

What makes this version particularly satisfying is the combination of textures. The pasta should be slightly undercooked since it continues cooking in the oven. I use a mix of sharp and mild vegetables – onions for sweetness, celery for crunch, and frozen peas added at the very end so they don’t turn mushy. The cheese creates a golden top that’s crispy around the edges but stays creamy underneath.

Perfect Texture and Make-Ahead Tips

This casserole works perfectly for Shabbat dinner or any time you need to feed a crowd. I often make it on Sunday and reheat portions throughout the week. It pairs beautifully with a simple green salad dressed with lemon vinaigrette and some crusty bread. The best part is you can assemble it completely ahead of time and just pop it in the oven when you’re ready to eat.

Perfect Kosher Turkey Tetrazzini Casserole - Italian-American recipe
I discovered turkey tetrazzini quite by accident one Thanksgiving when I had way too much leftover turkey and couldn't bear the thought of another turkey sandwich. This Italian-American pasta bake transformed what could have been boring leftovers into something my family actually requested. The original tetrazzini was named after opera singer Luisa Tetrazzini and traditionally made with chicken, but I've found turkey works even better because it holds up beautifully to the rich sauce without falling apart. The secret to exceptional tetrazzini lies in building layers of flavor rather than just tossing everything together. I start by sautéing mushrooms until they're golden and their moisture has evaporated. This concentrates their flavor and prevents the casserole from getting watery. Then I make a proper roux for the sauce, cooking the flour long enough to eliminate any raw taste but not so long that it browns. What makes this version particularly satisfying is the combination of textures. The pasta should be slightly undercooked since it continues cooking in the oven. I use a mix of sharp and mild vegetables - onions for sweetness, celery for crunch, and frozen peas added at the very end so they don't turn mushy. The cheese creates a golden top that's crispy around the edges but stays creamy underneath. This casserole works perfectly for Shabbat dinner or any time you need to feed a crowd. I often make it on Sunday and reheat portions throughout the week. It pairs beautifully with a simple green salad dressed with lemon vinaigrette and some crusty bread. The best part is you can assemble it completely ahead of time and just pop it in the oven when you're ready to eat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 12 ounces wide egg noodles or fettuccine
  • 3 tablespoons olive oil divided
  • 1 large onion diced
  • 3 stalks celery chopped
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or turkey broth kosher
  • 1/2 cup dry white wine optional
  • 3 cups cooked turkey shredded or chopped
  • 1 cup frozen peas
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup breadcrumbs panko or regular
  • 2 tablespoons olive oil for topping

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish with oil or cooking spray.
  2. Cook pasta according to package directions until just al dente (it should still have a slight bite). Drain and set aside.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5-6 minutes until golden and most liquid has evaporated. Transfer to a plate.
  4. In the same skillet, add remaining 1 tablespoon oil. Sauté onion and celery for 4-5 minutes until softened. Add garlic and cook 1 minute more.
  5. Sprinkle flour over vegetables and stir constantly for 2 minutes to cook the flour.
  6. Gradually whisk in broth and wine (if using), making sure to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes until thickened.
  7. Remove from heat. Stir in cooked mushrooms, turkey, frozen peas, parsley, thyme, salt, and pepper. Taste and adjust seasoning.
  8. Add the cooked pasta to the turkey mixture and toss gently to combine. Transfer to prepared baking dish.
  9. In a small bowl, mix breadcrumbs with 2 tablespoons olive oil. Sprinkle evenly over the casserole.
  10. Bake for 25-30 minutes until bubbly around edges and golden on top. Let rest for 5 minutes before serving.

Notes

This casserole can be assembled up to 24 hours ahead and refrigerated. Add an extra 10-15 minutes to baking time if cooking from cold. Leftovers keep in the refrigerator for 3-4 days and can be reheated in individual portions. For a richer version, you can add 1/2 cup of mayonnaise to the sauce mixture before baking.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top