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Turkey Tetrazzini

6 Servings Recipe By

Ingredients

  • 3 tablespoons Butter, Unsalted #1
  • 3 1/3 cups slice Mushrooms
  • 4 tablespoons Butter, Unsalted #2
  • 1/4 cups Flour, All-Purpose
  • 1 1/2 cups Milk
  • 1/4 cups Heavy Whipping Cream
  • 2 cups Chicken Broth/Stock
  • 1/4 cups White Wine
  • 12 ounces cook Egg Noodles
  • 3 cups cook and dice Turkey, Boneless Breasts
  • 1 cup Peas, Frozen
  • 3/4 cups Gruyere Cheese, Shredded
  • 3 ounces Parmesan Cheese, Shredded
  • 1/4 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 4 tablespoons melt Butter, Unsalted #3
  • 1 cup Bread Crumbs

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 804 Calories
  • 39g Total Fat
  • 22g Sat Fat
  • 1g Trans Fat
  • 212mg Cholesterol
  • 966mg Sodium
  • 65g Total Carb
  • 2g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 44g Protein
  • 25 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Brown Eyed Baker for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet, melt butter #1 over medium heat.
  2. Add the mushrooms and saute until all of the liquid has evaporated- about 10 minutes. Transfer to a bowl and set aside.
  3. In the same skillet, melt butter #2 over medium heat.
  4. Whisk in the flour and cook until the flour begins to brown and has a nutty aroma- about 3 minutes.
  5. Slowly whisk the milk, cream, chicken broth and wine into the butter/flour mixture.
  6. Bring to a simmer.
  7. Reduce heat to medium-low and stir constantly until the sauce has thickened.
  8. Mix the pasta, mushrooms, turkey and peas into the sauce.
  9. Remove from the heat and stir in half of the Gruyere, half of the Parmesan cheese, salt and pepper.
  10. Divide the pasta mixture among the indicated number of greased baking pans.
  11. Combine butter #3, breadcrumbs, and the remaining Gruyere and Parmesan cheese. Toss with a fork until well combined.
  12. Sprinkle the crumb mixture over the tetrazzini.
  13. Cover with foil. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 375 degrees for 30-40 minutes or until golden brown.
  3. Let sit for 10 minutes before serving.

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