Rich Turkey Tetrazzini Casserole (GF)

Rich Turkey Tetrazzini Casserole is the absolute perfect way to use leftovers from your Thanksgiving feast. Scrumptious and craveable, this dish will fill everyone’s tummies and warm them to their toes in the most delicious way!

When the weather turns cold I start thinking about warming comfort foods. With family arriving for the holidays, I also look for ways to use the leftovers. I want dishes that can be assembled ahead, cooked without a lot of fuss or last minute work, and that can feed a crowd. Casseroles do the trick every time!

Casseroles became an American staple during the Depression when it was necessary to make inexpensive and filling meals. Mothers across the country became very creative at using small amounts of meats and combining them with pasta, rice, or potatoes, adding vegetables and using a creamy sauce to bind them together. You could feed a large family for much less money this way.

After the invention of canned soups and other convenience foods, the popularity of casseroles soared. Macaroni and cheese, tuna noodle casserole, and chicken pot pies were seen weekly on dinner tables across the nation.

Even if you think you don’t like this old classic, give this version of turkey tetrazzini casserole a try. It isn’t the same flat, heavy dish you remember from your childhood. This is rich, creamy, and full of turkey and vegetables.

A Parmesan and panko breadcrumb topping gives it a nice crunchy texture and feel free to add shredded cheese on top of that. I think it adds even more comfort and takes me back to the dishes my grandmother and mom made us when I was a kid. 

In the early 1900’s one of the most popular opera singers in Europe and America was Luisa Tetrazzini. Luisa’s remarkable coloratura soprano voice soared in the major opera houses of the world. After the devastation of the 1906 earthquake and fire in San Francisco, on Christmas Eve 1910, Luisa stepped onto a platform at the corner of Market and Kearney streets and serenaded a crowd of several thousand enraptured San Franciscans.

To mark the occasion, a local chef created a concoction of cooked pasta and mushrooms bathed in a creamy sauce and named it for the famous singer. No doubt this combination had been combined many times before, but this time, with the title of Chicken Tetrazzini, it became a national favorite.

If you have extra vegetables left after your holiday meal from a salad, side dish, or crudité platter, you can chop and lightly steam them and add to the casserole. If you are short on time you can substitute frozen veggies that you have in the freezer. Mix and match to your heart’s content and use whatever is in the refrigerator to fill it out.

You can easily substitute cooked chicken, rotisserie chicken, or duck for the turkey which is a terrific way to use leftovers. If you want to make it with raw poultry, cut into bite-sized pieces and sauté in a skillet in a little oil until cooked through, then transfer to the bowl with the pasta and continue with the recipe where you sauté the vegetables.

If you want you can make this with cubed ham for a change of pace. To make this vegetarian, just increase the amount of vegetables and use a variety of portobello, shiitake, or morel mushrooms for interest and texture. If you like spicier foods, feel free to add in some chiles or hot sauce.

I know that the recipe looks challenging and long with many ingredients. But if you look closely, many items are pantry staples and the preparations leading up to baking are done in one skillet and a pot – saving you tons of dishes to wash! You start by sautéing the vegetables, then the turkey. You make the Bechamel (white) sauce and pour it over the turkey and vegetables. Top the whole thing with cheesy breadcrumbs and bake until bubbling and golden brown.

Take it one step at a time – each one is easy – and you will have the perfect meal for any evening. I had it prepped, assembled, and ready for the oven in less than 45 minutes. Another 30 minutes in the oven and you’ve got dinner on the table in just over an hour.

This Rich Turkey Tetrazzini Casserole is a dish every child in your house will love and it is another great way to use up leftovers from Thanksgiving or other holidays. I hope it brings your family together over the dinner table as it did for us, giving us the opportunity to share what happened during our days, telling stories, and laughing. Who knows, this may be the beginning of a new family tradition!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Rich Turkey Tetrazzini Casserole:

• Pasta and Veggies: pasta, onions, bell peppers, butter, garlic, mushrooms, thyme, assorted vegetables, cooked turkey, peas
• Sauce: butter, cornstarch, wine, turkey or chicken stock, cream or milk or more stock,
• Toppings: Parmesan, panko breadcrumbs, shredded cheese (optional)

PRO Tip:

If you want, you can make this recipe with chicken instead of turkey. It works with fresh or a rotisserie chicken. Or you can use ham for a change of pace. It is perfect for leftovers and you’ll have dinner on the table in no time!

How to make Rich Turkey Tetrazzini Casserole:

1. Cook pasta in well-salted boiling water until al dente. Drain and transfer to a large bowl; toss with a little oil.
2. Sauté the onions and bell peppers in butter until soft. Add the garlic and cook 30 seconds, stirring. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms have released their liquid, about 6 minutes. Remove from the heat and stir in vegetables. Add to the bowl with the pasta; stir in the turkey, peas, and salt and pepper to taste.
3. Dissolve cornstarch in the wine and stock. Melt butter in a saucepan and add the wine/stock mixture to the pan; cook, stirring until smooth and thick, about 2 minutes. Whisk in the cream and simmer until thick enough to coat the back of a spoon, stirring often. Pour the sauce over the pasta, turkey, and vegetables, tossing until evenly coated.
4. Pour the mixture into a buttered 9×13-inch baking pan, sprinkle with Parmesan and panko breadcrumbs, then top with shredded cheese and bake uncovered at 375°F for about 30 minutes until bubbly and golden brown. Serve hot.

PRO Tip:

If you are using raw chicken or other meat, cut it into bite-sized pieces and sauté in a little oil in the skillet until cooked through. Remove from the pan and place in the bowl with the pasta on the side. Continue with the recipe and prepare the vegetables in the same skillet.

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Cutting board
• Stockpot for the pasta
• Colander
• Large skillet
• Saucepan

Gluten-Free Tips:

* Be sure to use gluten-free pasta (I used Barilla GF fettuccine) or you can serve this over mashed potatoes or cooked rice instead. When buying frozen vegetables, avoid any made with a sauce because those are likely to contain gluten. Watch the stock/broth you use and be sure it is gluten-free.

** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.

If you are cooking for someone with Celiac disease, be sure to use metal utensils when cooking. Wooden or plastic utensils or cutting boards can harbor minute amounts of gluten from earlier meals and possibly make your guests sick. If you’re cooking gluten free regularly, you might want to consider buying a second set of plastic cutting boards and dedicate them specifically for your GF meal prep.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

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Yield: about 8 servings

Rich Turkey Tetrazzini Casserole (GF)

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This Rich Turkey Tetrazzini Casserole is a wonderful way to utilize the leftovers from your Thanksgiving feast. You can make and assemble this in no time and have a warming and comforting meal that your family will love!

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

Pasta and Vegetables

• 12 oz (340g) egg noodles, penne, fettuccine, spaghetti, etc.
• 2 medium onions, finely chopped
• 2 red bell peppers, finely chopped
• 2 tbsp butter, plus more for the pan
• 2 cloves fresh garlic, minced
• 1 lb (454g; about 20) button mushrooms, quartered or sliced thickly
• 1 tsp fresh thyme leaves
• 2-1/2 cups (592 ml) lightly steamed vegetables (fresh or frozen) such as carrots, green beans, chopped broccoli, cauliflower, and celery in any combination
• 1 lb (454g) cooked turkey, cut into bite-sized pieces
• 1/2 cup (118 ml) frozen petite peas (no need to thaw)
• 1-1/2 tsp salt
• 3/4 tsp freshly ground black pepper

Sauce

• 2 tbsp cornstarch
• 1/4 cup (59 ml) dry white wine or dry vermouth
• 2 cups (473 ml) rich turkey or chicken stock, gluten-free if needed
• 4 tbsp (1/2 stick; 57g) butter
• 1-1/4 cups (296 ml) heavy cream, milk, or more stock
• Herbs of your choice, such as sage and thyme for Thanksgiving flavors
• Salt and pepper, to taste

Toppings

• 1/3 cup (79 ml) freshly grated Parmesan
• 1 cup (237 ml) panko breadcrumbs, gluten-free if needed
• 1 cup (237 ml) shredded cheddar, Monterey Jack, or Colby cheese, optional

Instructions

1. Butter a 9x13-inch (23x33 cm) baking dish and set aside.

2. Cook the Pasta: Bring a large pot of well-salted water to a boil and cook pasta until al dente, time will be determined by type of pasta you choose. Follow directions on the package. Drain in a colander, toss with 2 tsp olive oil, transfer to a large bowl, and set aside.

3. Prepare the Vegetables: In a very large skillet, melt the 2 tbsp butter and sauté the onions and bell peppers over medium-high heat until soft, 3 to 5 minutes. Add the garlic and cook for 30 seconds, stirring. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.

4. Remove from the heat and stir in the lightly steamed vegetables. Add to the bowl with the pasta. Stir in the turkey, peas, salt and pepper until everything is distributed fairly evenly. Pour into the prepared baking dish, spreading into an even layer.

5. Preheat the oven to 375°F (191°C).

6. Make the Sauce: Dissolve the cornstarch in the wine and stock, whisking to blend. In a saucepan melt the remaining 4 tbsp of butter over medium heat. Add the wine** and chicken stock with the cornstarch dissolved in them, and cook, stirring, until smooth and thick, about 2 minutes. Whisk in the heavy cream and bring to just below a boil. Reduce the heat to medium and simmer, stirring regularly, until the sauce is thick enough to coat the back of a spoon, 5 to 10 minutes. Pour the sauce over the turkey, pasta, and vegetables, being sure everything is coated and mostly submerged in the sauce.

7. Bake the Casserole: In a small bowl, mix together the Parmesan with the breadcrumbs then sprinkle the top with this mixture. Top with shredded cheese if desired. Bake uncovered until bubbling at the edges and golden brown on top, about 20 to 30 minutes. Scoop portions into bowls and serve hot.

Recipe found at www.theheritagecook.com

Notes

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.

* * The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.

For a dairy-free version, use non-dairy substitutes where possible. Because we are using cornstarch as the thickener, this dish is gluten-free. But watch for possible gluten in other ingredients

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 901Total Fat: 30gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 100mgSodium: 1317mgCarbohydrates: 119gFiber: 10gSugar: 21gProtein: 37g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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