So cliche, but I do make this with the Thanksgiving turkey leftovers 🙂
- 12 oz egg noodles, spaghetti, linguini or other pasta
- 8 oz cremini or white button mushrooms, sliced
- 1/2 c unsalted butter, divided
- 1/4 c all-purpose flour
- 1 1/2 c milk
- 1/4 c half and half
- 2 c chicken broth
- 1/4 c dry white wine
- 3 c chopped cooked turkey
- 1 1/2 c peas
- 2/3 c freshly grated Parmesan, divided
- 1/3 c shredded white cheddar (or other cheese you have on hand)
- 2 T fresh lemon juice
- 1/3 c panko breadcrumbs
- kosher salt and pepper
- pinch ground nutmeg
Preheat oven to 375°F. Bring a large pot of salted water to a boil for the pasta.
Cook the mushrooms in 2 T butter over med-high heat until mushrooms are browned. Set aside.
In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook over low heat, stirring, ~4 minutes.
Cook the pasta to al dente.
Meanwhile, into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and wine. Simmer over medium heat, stirring constantly, until slightly thickened ~ 5-8 min. Add 1/3 c parmesan and cheddar.
When the pasta is ready, drain it. In a large bowl, combine the pasta, sauce, mushrooms, turkey, and peas. Stir in the lemon juice. Add salt and pepper to taste (salt well). Transfer the mixture to a buttered 3-quart casserole. Sprinkle nutmeg over top.
In a small bowl, combine the remaining 1/3 cup Parmesan, panko, and 1 T butter. Sprinkle evenly over the tetrazzini. Bake 30 to 40 minutes until bubbling and top is golden. Serves 6-8.