Ina Garten Turkey Tetrazzini is made with butter, mushrooms, Madeira wine, flour, chicken or vegetable broth, heavy cream, cooked turkey, linguine, Parmesan cheese, and bread crumbs. This easy Turkey Tetrazzini recipe creates a tasty dinner that takes about 1 hour to prepare and can serve up to 6 people.
? Why You’ll Love This Turkey Tetrazzini Recipe:
- So Comforting: This dish is very comforting. It has creamy sauce, soft turkey, and pasta that’s just right. It feels like a warm hug!
- Uses Up Turkey: It’s a great way to use leftover turkey. You can turn your leftovers into a whole new yummy meal.
- Fancy Wine Flavor: The recipe uses Madeira wine, which adds a sweet and rich taste. This makes the meal feel fancy and special.
- Crunchy Top: The top gets crispy and cheesy in the oven. This crunchy layer makes the creamy pasta even better.
- You Can Change It Up: You can add things like veggies or use different cheeses. The recipe is easy to change to match what you like or what you have at home.
? Barefoot Contessa Turkey Tetrazzini Recipe Ingredients
- 6 tablespoons butter, divided
- 1/2 pound mushrooms, thinly sliced
- 1 tablespoon Madeira 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 pieces
- 1/2 pound linguine, cooked to al dente
- 1/3 cup grated Parmesan cheese
- 2 tablespoons dry bread crumbs
- Salt, to taste
- Freshly ground black pepper, to taste
? How To Make Barefoot Contessa Turkey Tetrazzini
- Prepare the Oven and Dish: Preheat the oven to 350°F (175°C). Grease a 1-1/2-quart baking dish with 1 tablespoon of butter.
- Cook Mushrooms: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook for 2-3 minutes until soft. Stir in the Madeira wine and cook until it has nearly evaporated.
- Make the Sauce: In another saucepan, melt the remaining 3 tablespoons of butter. Add the flour and stir for 1 minute after the foam subsides. Gradually whisk in the broth, increase heat to medium-high, and bring to a boil. Reduce heat to low and simmer for 5 minutes, or until the sauce thickens. Remove from heat and stir in the heavy cream. Season with salt and pepper.
- Assemble the Tetrazzini: Add the diced turkey and cooked mushrooms to the sauce, and mix well. Layer half of the cooked linguine in the bottom of the prepared dish, top with half of the sauce. Repeat the layers with the remaining linguine and sauce.
- Top and Bake: Combine Parmesan cheese and bread crumbs in a small bowl and sprinkle over the tetrazzini. Dot the top with small pieces of the remaining tablespoon of butter. Bake for 45 minutes or until bubbly and golden brown. For a crispier top, broil for a few minutes, but watch closely to avoid burning.
? Recipe Tips:
- Use Good Butter: The better the butter, the tastier your dish will be because it adds flavor to both the sauce and mushrooms.
- Thinly Slice Mushrooms: Cut the mushrooms thin and cook them until they are dry. This makes them tastier and keeps the dish from being too wet.
- Wine Substitute: If you don’t have Madeira wine, you can use dry sherry instead. It works well and makes the sauce taste great.
- Don’t Overcook Pasta: Cook your pasta just until it is still a bit hard to bite. It cooks more in the oven, so this stops it from getting mushy.
- Even Layers: Put the pasta and sauce in layers carefully so that each bite has the same amount of turkey, sauce, and noodles.
? What To Serve With Turkey Tetrazzini?
Turkey Tetrazzini goes great with a green salad, steamed green beans, garlic bread, or roasted veggies. You can also have it with sautéed spinach, carrots, a Caesar salad, or dinner rolls for a tasty and full meal.
? How To Store Leftovers Turkey Tetrazzini?
- Refrigerate: Store the Turkey Tetrazzini in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze your cooked turkey Tetrazzini in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating.
? How To Reheat Leftovers Turkey Tetrazzini ?
- In The Oven: Preheat your oven to 350°F (175°C). Place the Tetrazzini in an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.
- In The Microwave: Put the Tetrazzini in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through the heating time.
- On the Stovetop: Reheat gently in a saucepan over medium heat, adding a splash of broth or cream if the mixture seems dry.
FAQ’S
Can I Use A Different Type Of Pasta Instead Of Linguine?
Yes, you can use other types of pasta like spaghetti, fettuccine, or penne. Just make sure to cook it to al dente since it will continue cooking in the oven.
What Can I Substitute For Madeira Wine?
If Madeira wine is not available, you can use dry sherry or a splash of white wine with a bit of sugar added to mimic the sweetness of Madeira.
How Do I Prevent The Tetrazzini From Drying Out In The Oven?
Cover the baking dish with aluminum foil for the first 30 minutes of baking to keep the moisture in, then remove the foil for the last 15 minutes to allow the top to get crispy.
Barefoot Contessa Turkey Tetrazzini Recipe Nutrition Facts
Serving Size1 of 4 servings
- Calories 704
- Total Fat 36 g
- Saturated Fat 21 g
- Carbohydrates 53 g
- Dietary Fiber 3 g
- Sugar 4 g
- Protein 41 g
- Cholesterol 183 mg
- Sodium 842 mg
Try More Ina Garten Recipes:
Barefoot Contessa Turkey Tetrazzini Recipe
Description
Ina Garten Turkey Tetrazzini is made with butter, mushrooms, Madeira wine, flour, chicken or vegetable broth, heavy cream, cooked turkey, linguine, Parmesan cheese, and bread crumbs. This easy Turkey Tetrazzini recipe creates a tasty dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Oven and Dish: Preheat the oven to 350°F (175°C). Grease a 1-1/2-quart baking dish with 1 tablespoon of butter.
- Cook Mushrooms: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook for 2-3 minutes until soft. Stir in the Madeira wine and cook until it has nearly evaporated.
- Make the Sauce: In another saucepan, melt the remaining 3 tablespoons of butter. Add the flour and stir for 1 minute after the foam subsides. Gradually whisk in the broth, increase heat to medium-high, and bring to a boil. Reduce heat to low and simmer for 5 minutes, or until the sauce thickens. Remove from heat and stir in the heavy cream. Season with salt and pepper.
- Assemble the Tetrazzini: Add the diced turkey and cooked mushrooms to the sauce, and mix well. Layer half of the cooked linguine in the bottom of the prepared dish, top with half of the sauce. Repeat the layers with the remaining linguine and sauce.
- Top and Bake: Combine Parmesan cheese and bread crumbs in a small bowl and sprinkle over the tetrazzini. Dot the top with small pieces of the remaining tablespoon of butter. Bake for 45 minutes or until bubbly and golden brown. For a crispier top, broil for a few minutes, but watch closely to avoid burning.
Notes
- Use Good Butter: The better the butter, the tastier your dish will be because it adds flavor to both the sauce and mushrooms.
- Thinly Slice Mushrooms: Cut the mushrooms thin and cook them until they are dry. This makes them tastier and keeps the dish from being too wet.
- Wine Substitute: If you don’t have Madeira wine, you can use dry sherry instead. It works well and makes the sauce taste great.
- Don’t Overcook Pasta: Cook your pasta just until it is still a bit hard to bite. It cooks more in the oven, so this stops it from getting mushy.
- Even Layers: Put the pasta and sauce in layers carefully so that each bite has the same amount of turkey, sauce, and noodles.
Barefoot Contessa Turkey Tetrazzini Recipe, Ina Garten Turkey Tetrazzini Recipe