Turkey Tetrazzini

Servings: 4 · Prep: 15 min · Cook: 60 min · Total: 80 min

Ingredients

• 1 pound Fresh boneless turkey breast tenderloins
• 12 ounces White mushrooms
• 8 ounces Spaghetti
• 1 cup Parmesan cheese
• 1 cup Heavy cream
• 1/2 cup Plain breadcrumbs
• 1/4 cup + 1 tablespoon Unsalted butter
• 3 tablespoons All-purpose flour
• 2 cups Low-sodium chicken broth
• 2 teaspoons Table salt
• 1/2 teaspoon Ground black pepper
• 3 quarts Water

Equipment

Whisk; Colander; Tongs; Measuring cups and spoons; Wooden spoon; Plate; Small mixing bowl; Knife and cutting board; 3-quart baking dish; Instant-read food thermometer; 12-inch skillet with lid; 6-quart pot; Heatproof liquid measuring cup; whisk; colander; tongs; measuring cups and spoons; wooden spoon; plate; small mixing bowl; knife and cutting board; instant-read food thermometer

Steps

1. Prepare the ingredients. Wash your hands with soap and water for 20 seconds. Rinse the mushrooms under running water, remove any damaged areas, and dry thoroughly before trimming and slicing. Measure the remaining ingredients.
   • 1 pound turkey breast tenderloins
   • 12 ounces white mushrooms — trimmed and sliced
   • 8 ounces spaghetti
   • 1 cup parmesan cheese — freshly finely grated
   • 1 cup cream
   • 1/2 cup breadcrumbs
   • 1/4 cup + 1 tablespoon butter
   • 3 tablespoons all-purpose flour
   • 2 cups chicken broth
   • 2 teaspoons Table Salt
   • 1/2 teaspoon Ground Black Pepper
   • 3 quarts Water

   Wash hands with soap and water for 20 seconds before handling ingredients.

2. Butter the breadcrumbs. Melt 1 tablespoon of the butter in the skillet over low heat. Transfer the melted butter to the small bowl and stir in the breadcrumbs until evenly moistened. Set aside.
   • 1 tablespoon butter
   • 1/2 cup breadcrumbs
3. Brown the turkey. Pat the turkey dry with paper towels; do not rinse it. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt 1 tablespoon butter in the skillet over medium heat. Add the whole tenderloins and cook for about 3 minutes per side, until lightly browned. Wash your hands and clean surfaces that contacted the raw turkey.
   • 1 pound turkey breast tenderloins
   • 1/2 teaspoon Table Salt
   • 1/4 teaspoon Ground Black Pepper
   • 1 tablespoon butter

   Do not rinse raw turkey; wash hands and clean surfaces that contact it.

4. Gently cook and rest the turkey. Carefully add 1/2 cup broth to the skillet. Reduce the heat to low, cover, and maintain a gentle simmer until the thickest part of each tenderloin reaches 165°F (74°C), approximately 12–22 minutes after covering. Begin checking at 12 minutes and remove each piece as soon as it reaches temperature. Transfer to a clean plate and rest for at least 5 minutes. Pour the skillet cooking liquid into the heatproof measuring cup and reserve it.
   • 1/2 cup chicken broth

   Check the thickest part of each tenderloin with a clean thermometer and cook to 165°F (74°C); clean the probe before and after use.

5. Heat the oven and pasta water. While the turkey cooks, heat the oven to 375°F (190°C). Bring the measured 3 quarts water to a boil in the large pot.
   • 3 quarts Water
6. Brown the mushrooms. Return the empty skillet to medium-high heat and melt the remaining 3 tablespoons butter. Add the mushrooms and their 1/2 teaspoon salt. Cook for 8–10 minutes, stirring occasionally, until their released liquid evaporates and the mushrooms begin to brown.
   • 12 ounces white mushrooms — trimmed and sliced
   • 3 tablespoons butter
   • 1/2 teaspoon Table Salt
7. Cook the spaghetti. While the mushrooms cook, add 1 teaspoon salt and the spaghetti to the boiling water. Cook for 2 minutes less than the package’s al dente time; the strands should bend easily but remain noticeably firm in the center. Drain without rinsing and return the spaghetti to the pot.
   • 1 teaspoon Table Salt
   • 8 ounces spaghetti

   Drain the boiling pasta water carefully to avoid scalds.

8. Make the cream sauce. Reduce the skillet heat to medium. Sprinkle the flour over the mushrooms and cook, stirring, for 1 minute. Gradually stir in the remaining 1 1/2 cups broth and all the reserved turkey cooking liquid, using the whisk to smooth any flour lumps. Stir in the cream and remaining 1/4 teaspoon pepper. Bring to a gentle simmer and cook for 2–3 minutes, stirring, until lightly thickened. The sauce should remain pourable rather than thick like gravy.
   • 3 tablespoons all-purpose flour
   • 1 1/2 cups chicken broth
   • 1 cup cream
   • 1/4 teaspoon Ground Black Pepper
9. Combine the turkey, pasta, and sauce. Remove the skillet from the heat and stir in all the Parmesan until melted. Slice the rested turkey across the grain into 1/2-inch-thick slices, cutting larger slices into bite-size pieces. Add the turkey and its resting juices to the spaghetti, then pour in the mushroom sauce. Toss gently until everything is thoroughly coated.
   • 1 cup parmesan cheese — freshly finely grated

   Use a clean knife and cutting board for the cooked turkey; wash tools that contacted raw poultry before reuse.

10. Assemble and bake the casserole. Transfer the mixture to the baking dish and spread evenly without packing it down. Scatter the buttered breadcrumbs evenly over the entire casserole. Bake uncovered for 20–25 minutes, until bubbling around the edges, the topping is crisp and golden, and the center reaches 165°F (74°C).

    Verify the casserole center reaches 165°F (74°C); clean the thermometer probe before and after checking.

11. Rest and serve. Let the casserole stand for 5 minutes before dividing into four portions. Serve promptly.

    Refrigerate leftovers in shallow, covered containers within 2 hours (within 1 hour above 90°F/32°C), keep at 40°F (4°C) or below, and use within 3–4 days.

https://plumtally.com/recipes/turkey-tetrazzini-rpsoh6d5szgr