Stouffer’s Turkey Tetrazzini is a convenient meal option, but making it from scratch is easier than you’d think. Plus, nothing beats the fresh, homemade version of this classic dish!
What Is Turkey Tetrazzini?
This hearty pasta bake combines spaghetti, sautéed mushrooms, creamy cheese sauce, leftover turkey, and peas, all topped with a crunchy breadcrumb layer.
And over the years, it has seen countless variations, but let’s dive into its origins!
Where Did It Come From?
You’d think “tetrazzini” is Italian, right? Turns out, this dish is all-American!
Legend has it that Ernest Arbogast, a chef at San Francisco’s Palace Hotel, whipped it up to honor Italian opera singer Luisa Tetrazzini.
While it was originally made with chicken, home cooks in the early 1900s quickly discovered it was a genius way to use up both chicken AND turkey leftovers.
Fast forward to this decade, tetrazzini remains a classic go-to for repurposing day-old poultry!
What Do You Need To Make This Recipe?
This copycat recipe is as good — if not better than — Stouffer’s, so grab your ingredients, and start cooking! These include:
- Cooked turkey: Chop or shred it to your preferred size.
- Pasta: Spaghetti is the traditional choice for this dish.
- Garlic and onion: Essential for bringing aromatic depth to the sauce.
- Veggies: This version includes mushrooms and frozen peas.
- All-purpose flour: A thickening agent to keep the sauce creamy, not watery.
- Chicken broth: Adds a savory, umami kick.
- Heavy cream: Makes the sauce irresistibly rich.
- Salt and pepper: Season to taste.
- Breadcrumbs: This creates a crunchy topping for the casserole.
- Grated parmesan cheese: Finishes the dish with a nutty, cheesy flavor.
Need Substitutions?
Not a fan of some of the ingredients? No problem — there are plenty of swaps you can try!
- Pasta: If spaghetti isn’t your thing, you can use fettuccine, angel hair, linguine, or even egg noodles.
- Sauce: Want it extra creamy and cheesy? Mix in some cream cheese for a richer taste and velvety texture.
- Veggies: Are you a veggie lover? Toss in your favorites, like carrots, corn, celery, broccoli, or whatever you’ve got on hand.
- Cheese: Parmesan is great, but don’t stop there! Cheddar, Jack, or Colby are all excellent alternatives to sprinkle on top.
More Expert Tips
Want to make this a dish you’ll crave again and again? Here are a few pro tips to take it up a notch:
- Keep it saucy: To make your pasta extra creamy, let the spaghetti cool completely before mixing it in. Cooler noodles absorb less liquid, keeping the dish saucy.
- Frozen peas are key: If you’re adding peas, toss them in straight from the freezer. No need to thaw — they’ll cook perfectly as the casserole bakes.
- Season to taste: Don’t shy away from adjusting the seasoning. If you prefer it to be less salty, go easy on the salt since the chicken broth might already provide enough flavor.
Trust me, these little tweaks make a big difference!
Turkey Tetrazzini a la Stouffer’s
Looking for a creamy, classic casserole that’s hearty and satisfying? This homemade turkey tetrazzini has all the comforting vibes of Stouffer’s, but we’re making it completely from scratch!
Ingredients
- 8 ounces of pasta
- 2 cups of cooked turkey (shredded or diced)
- 1 cup of frozen peas
- 1 small onion (finely chopped)
- 3 cloves of garlic (finely minced)
- 8 ounces of mushroom (sliced)
- 2 tablespoons of all-purpose flour
- 2 tablespoons of butter
- 1½ cups of chicken broth
- 1 cup of heavy cream
- ½ cup of grated Parmesan cheese (or more if you want)
- ½ cup of breadcrumbs
- Salt and black pepper (to taste)
Instructions
- Before anything else, preheat your oven to 375°F, and grease a baking dish.
- Then, grab a large pot. Fill it with water before adding a dash of salt to the mixture. Cook your pasta according to package instructions. Drain and set aside.
- Grab a separate saucepan or skillet and sautee your onion and garlic in butter over medium heat. This should take about 5 minutes until the veggies have softened and become aromatic.
- To the same saucepan, add your mushrooms until they release their moisture and begin to brown.
- At that point, stir in your flour and cook for 1 to 2 minutes to remove the raw taste. Next, gradually whisk in your chicken broth and cream. Bring the entire mixture to a simmer.
- Once that happens, add your cooked turkey, peas, parmesan cheese, and seasoning. Stir everything to combine.
- At this point, your pasta should be cool enough, so toss the noodles in the same skillet and continue mixing until they’re fully coated with the sauce.
- Transfer everything to the prepped baking dish and sprinkle your breadcrumbs on top.
- Bake for 25 to 30 minutes or until the crust is golden and the sauce is bubbly.
- Before digging in, let your turkey tetrazzini cool slightly.
Notes
Image credit to @amandaformaro.
Featured image credit to @aheadofthyme.
