Ina Garten Turkey Tetrazzini

One of the most popular dishes prepared the day after Thanksgiving in the United States is Turkey Tetrazzini, created by Ina Garten. You’ll want to use some of the turkey you have lying around from Thanksgiving, along with a few other things.

What Is Ina Garten Turkey Tetrazzini

This Turkey Tetrazzini was created by Ina Garten and features a sauce of mushrooms, cooked turkey, chicken broth, heavy cream, and seasoning. Put everything in a pot and simmer until you have a thick sauce, then stir in some cooked spaghetti or linguine. Once you’ve cooked all of the ingredients, you can put them in a casserole dish, cover the top with breadcrumbs and cheese, and bake for another 30 minutes.

Ingredients You Need

• Mushrooms: About half a pound of diced white mushrooms, try to cut them into medium size pieces.
• Linguine Pasta: You can use Linguine or spaghetti, but make sure to cut them into halves before boiling.
• Turkey: If you have some leftover turkey from last thanksgiving dinner, you can use them. Also, you can use frozen turkey and you should cook them before.
• Breadcrumbs: White Panko breadcrumbs will be great. You don’t need to use seasoned breadcrumbs.
• Chicken Broth: You can use Turkey broth or even water instead of Chicken broth.
• Heavy Cream: Use heavy cream or Whole milk, or butter and milk.
• Parmesan Cheese: Use parmesan, cheddar, or any kind of fast melted cheese.
• Butter: Try to use unsalted butter.
• Seasoning: Kosher salt and black pepper will be fine to season the dish.

How To Store Turkey Tetrazzini

Store In The Fridge:

After making Turkey Tetrazzini, let it cool to room temperature, then remove it from the casserole and place it into glass containers, then transfer it to the fridge. Properly stored, cooked turkey tetrazzini will last for 3 to 5 days in the refrigerator.

Store In The Freezer:

To avoid freezer burn, do not cover a hot serving of turkey tetrazzini and place it in the freezer. You can keep the turkey tetrazzini in the casserole dish it was cooked in. Then, you should store it in the refrigerator or freezer. Turkey tetrazzini that has been cooked and then frozen will keep for three months.

How To Reheat:

Preheat the oven to 350 F and cover the turkey tetrazzini (in an oven-safe dish) with aluminum foil. Then place the dish in the oven for about 20 minutes, or until the turkey tetrazzini is hot all the way through and the sauce is bubbling at the edges.

Ina Garten Turkey Tetrazzini Ingredients

• 6 tablespoons butter 
• 1/2 pound mushrooms thinly sliced 
• 1 tablespoon White Vinegar (You can use white wine) 
• 4 tablespoons flour 
• 1 1/2 cups chicken or vegetable broth 
• 1/2 cup heavy cream 
• 2 to 3 cups leftover cooked turkey, cut into 3/4-inch dice 
• 1/2 pound linguine cooked to al dente stage 
• 1/3 cup grated Parmesan cheese mixed with 2 tablespoons dry bread crumbs 
• Salt and freshly ground black pepper 

How To Make Ina Garten Turkey Tetrazzini

• In a skillet over medium heat, heat about 2 tablespoons of butter until completely melted.
• Once the foaming subsides, add the mushrooms and fry over high heat for about 2 to 3 minutes until the mushrooms have absorbed all of the melted butter and become tender.
• If you want, add 1 tablespoon of white vinegar or white wine if you want, then keep stirring and frying for about 3 min.
• Bring another saucepan and melt about 3 tablespoons of butter. 
• Once the butter is completely melted, stir in the flour and cook for 2 minutes. 
• Add the chicken broth or turkey broth if you have it and bring it to a boil.
• Cook, over low heat, for about 5 to 10 minutes or until it becomes a little bit thick.
• Add the heavy cream and cook for a minute until all is well combined.
• Season to taste with salt and pepper, then. Fold in the mushrooms and turkey.
• Preheat the oven to 350°F. 
• Great the casserole with melted butter or oil. 
• Layer half of the cooked pasta, half of the mushroom and turkey mixture, and repeat with pasta and turkey mushroom mix.
• Top the mixture with Parmesan and bread crumbs.
• Bake for 45 minutes or until heated through, the sauce is bubbling and the top is golden brown. 
• If you want, you can slide the casserole under the broiler for 2 or 3 minutes to brown the top.

Turkey Tetrazzini From Frozen

Yes, you can use frozen turkey in turkey tetrazzini, but you should thaw and cook it first. You can boil the turkey or fry it, then add the cooked turkey to the sauce.

What To Serve With Ina Garten Turkey Tetrazzini

You can serve Turkey Tetrazzini with fresh salad, mashed potatoes, fries, or roasted tomato soup. You can also serve them with roasted veggies, air-fried chicken, mozzarella sticks, and much more.

Ina Garten Turkey Tetrazzini Nutrition Facts

Serving Size: 1 Cup (246g grams) 

• Calories from Fat 114
• Calories 330
• Total Fat 13g
• Saturated Fat 5.5g 
• Trans Fat 0.3g
• Cholesterol 62mg
• Sodium 656mg
• Potassium 167mg
• Total Carbohydrates 34g
• Dietary Fiber 1.7g 
• Sugars 1g 
• Protein 19g

Ina Garten Turkey Tetrazzini

Author: Erin Table for Seven Cuisine:American Courses:Ina Garten

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

Ina Garten Turkey Tetrazzini is one of the famous recipes that many Americans cook it day after thanksgiving night. You will need some leftover turkey from Thanksgiving dinner and some other ingredients.

Ingredients

• 6 tablespoons butter 
• 1/2 pound mushrooms thinly sliced 
• 1 tablespoon White Vinegar (You can use white wine) 
• 4 tablespoons flour 
• 1 1/2 cups chicken or vegetable broth 
• 1/2 cup heavy cream 
• 2 to 3 cups leftover cooked turkey, cut into 3/4-inch dice 
• 1/2 pound linguine cooked to al dente stage 
• 1/3 cup grated Parmesan cheese mixed with 2 tablespoons dry bread crumbs 
• Salt and freshly ground black pepper 

Instructions

1. In a skillet and over medium heat, heat about 2 tablespoons of the butter until completely melted. 
2. Once the foaming subsides, add the mushrooms and fry, over high heat for about 2 to 3 minutes until the mushrooms have absorbed all of the melted butter and become tender. 
3. Add 1 tablespoon of White vinegar or white wine if you want, then keep stirring and frying for about 3 min.
4. Bring another saucepan and melt about 3 tablespoons of butter. 
5. Once the butter is completely melted, stir in the flour and cook for 2 minutes. 
6. Add the chicken broth or turkey broth if you have one and bring it to a boil. 
7. Cook, over low heat, for about 5 to 10 minutes or until becoming a little bit thick. 
8. Add the heavy cream and cook for a minute until all is well combined.
9. Season to taste with salt and pepper then Fold in the mushrooms and turkey. 
10. Preheat the oven to 350°F. 
11. Great the casserole with melted butter or oil. 
12. Layer half of the cooked pasta, and half of the mushroom and turkey mixture and repeat with the pasta and turkey mushroom mix. 
13. Top the mixture with Parmesan and bread crumbs. 
14. Bake for 45 minutes or until heated through, the sauce is bubbling and the top is golden brown. 
15. If you want, you can slide the casserole under the broiler for 2 or 3 min to brown the top. 

Keywords:lunch, dinner, traditional