Turkey Tetrazzini

Course Mains
Author Adore Foods


  • 8 ounces wide egg noodles/ or any kind of pasta
  • 2/3 cup plain bread crumbs
  • 3/4 cup grated Parmesan
  • 6 tbsp unsalted butter melted
  • 1 tsp salt
  • 1 &1/2 cups sliced white button mushrooms/ cremini mushrooms
  • 1 cup chopped onion
  • 3 cups cooked turkey cut into cubes
  • 1 cup frozen peas thawed
  • 2 cups organic chicken broth
  • 4 tbsp all-purpose flour
  • 2 tsp fresh lemon juice
  • 1/2 tsp dried thyme


  1. Cook egg noodles/ pasta according to package directions, drain and set aside. Meanwhile, heat oven to 425 degrees F. In a bowl, combine bread crumbs, 1/4 cup cheese, 3 tbsp butter, salt and set aside.
  2. In a medium saucepan, combine 1 tablespoon butter, the mushrooms, onion and salt. Sauté over medium-high heat for 5-8 minutes, then transfer to a bowl. Toss in turkey and peas and set aside.
  3. For sauce, in a medium saucepan, whisk together broth, flour and remaining 2 tablespoons butter, bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, 4 to 5 minutes; remove from heat. Stir in remaining 1/2 cup cheese, the lemon juice and thyme. Salt and pepper to taste.
  4. In a large baking dish, combine sauce, turkey mixture and egg noodles/ pasta; top with bread crumb mixture. Bake until golden and bubbling, 13 to 15 min. Serve warm.

Recipe Notes

This recipe is from Ladies' Home Journal.