How to Make Turkey Tetrazzini
Get Started. Cook the pasta. You want it to be a little bit under-cooked, so aim for almost al dente. The pasta will absorb the liquid from the sauce while the turkey tetrazzini bakes in the oven, so if it’s cooked all the way, it will end up bloated and soggy by the end of the baking time.
Cook the Vegetables. Sauté the onion, then stir in the sliced mushrooms, along with the garlic. Add that splash of vinegar to brighten things up.
Add the Flour. Sprinkle the flour over the veggies, then stir it in. Make sure it’s fully cooked; it can be hard to tell visually since it will darken from the mushrooms’ juices, so be sure to stir it in well and cook for the full 2 minutes. If you rush this, the sauce will have an unpleasant raw flour taste.
Finish the Sauce. Pour in the broth and bring the mixture to a boil. Cook until the liquid reduces, then remove from the heat. Add the cream cheese, Worcestershire, and spices.
Assemble. Stir in the sun-dried tomatoes, turkey, peas, and cheese, followed by the yogurt and then the pasta. After adding the pasta, you want the sauce to look kind of soupy. If it’s too thick, you’ll end up with dry turkey tetrazzini, so add some extra broth until it reaches that soupy consistency.
Finish. Transfer the mixture to a baking dish and top with the Panko bread crumbs. Bake turkey tetrazzini at 350 degrees F for 25 minutes. Broil if desired. Let sit for a few minutes, then dig into that crunchy topping! ENJOY!
