Barefoot Contessa Turkey Tetrazzini Recipe - Ina Garten Eats (2024)

Barefoot Contessa Turkey Tetrazzini is made with butter, mushrooms, Madeira wine, flour, chicken broth, heavy cream, leftover cooked turkey, linguine, Parmesan cheese, dry bread crumbs, salt, and freshly ground black pepper.

This Ina Garten Turkey Tetrazzini recipe creates a creamy and flavorful dinner that takes about 1 hour and 5 minutes to prepare and can serve up to 4 people.

More Ina Garten Recipe:

• Ina Garten Shrimp Risotto Recipe
• Ina Garten Chicken Cordon Bleu
• Ina Garten Chicken Cordon Bleu

🧡 Why You’ll Love This Turkey Tetrazzini Recipe:

• Simple: This recipe is easy to make with simple steps and ingredients you probably already have.
• Adaptable: You can use leftover turkey or chicken, making it flexible based on what you have at home.
• Delicious Taste: The mix of mushrooms, Madeira wine, and Parmesan cheese gives it a rich and tasty flavor.
• Comforting and Creamy: The creamy sauce coats the tender turkey and perfectly cooked linguine for a comforting meal.
• Family Favorite: Everyone in the family loves this Turkey Tetrazzini recipe, making it a hit at dinner time.

❓ What Is Barefoot Contessa Turkey Tetrazzini Recipe?

The Barefoot Contessa Turkey Tetrazzini Recipe is a delicious and comforting dish made with turkey, mushrooms, pasta, and a creamy sauce. It’s known for its rich flavor and satisfying texture, and it’s named after the Italian opera singer Luisa Tetrazzini.

🍗 Barefoot Contessa Turkey Tetrazzini Recipe Ingredients

• 6 tablespoons butter, divided
• 1/2 pound mushrooms, thinly sliced
• 1 tablespoon Madeira wine
• 4 tablespoons flour
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 to 3 cups leftover cooked turkey, cut into 3/4-inch pieces
• 1/2 pound linguine, cooked to al dente
• 1/3 cup grated Parmesan cheese
• 2 tablespoons dry bread crumbs
• Salt, to taste
• Freshly ground black pepper, to taste

🍲 How To Make Barefoot Contessa Turkey Tetrazzini

1. Preheat the oven to 350°F (175°C). Grease a 1-1/2-quart baking dish with 1 tablespoon of butter.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook for 2-3 minutes until they are soft and have absorbed the butter. Stir in the Madeira wine and continue cooking until it has nearly evaporated.
3. In another saucepan, melt the remaining 3 tablespoons of butter. Add the flour and stir constantly for 1 minute after the foam subsides. Gradually whisk in the chicken broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce thickens. Remove from heat and stir in the heavy cream. Season with salt and pepper to taste.
4. Add the diced turkey and cooked mushrooms to the sauce, mixing well to combine.
5. Layer half of the cooked linguine in the bottom of the prepared baking dish, top with half of the turkey and mushroom sauce mixture. Repeat the layers with the remaining linguine and sauce.
6. Combine the grated Parmesan cheese and bread crumbs in a small bowl. Sprinkle this mixture evenly over the top of the tetrazzini. Dot the top with small pieces of the remaining tablespoon of butter.
7. Bake for 45 minutes, or until the dish is heated through, the sauce is bubbling, and the top is golden brown. For a crispier top, broil for a few minutes, but watch closely to prevent burning.

💭 Recipe Tips:

• Using leftover turkey not only adds flavor but also makes this dish a great post-holiday meal.
• For the pasta, ensure it’s cooked to ‘al dente’ to maintain its texture in the creamy sauce.
• Adjust the seasoning with salt and pepper after considering the saltiness of the broth and Parmesan.
• Madeira wine adds a unique flavor, but if unavailable, a dry sherry can be a good substitute.

🥗 What To Serve With Turkey Tetrazzini?

Accompany turkey tetrazzini with a simple green salad, garlic bread, or roasted Brussels sprouts for balance a medium-bodied Chardonnay pairs nicely for dessert, offer apple pie or a berry crisp to contrast the creamy, savory flavors of the tetrazzini.

🎚 How To Store Leftovers Turkey Tetrazzini?

• Refrigerator: To store Leftovers Turkey Tetrazzini refrigerate it in an airtight container for up to 3 days.
• Freezer: For freezing Leftovers Turkey Tetrazzini portion it into freezer-safe containers ensuring there’s some space for expansion and freeze for up to 3 months.

🥵 How To Reheat Leftovers Turkey Tetrazzini ?

• Microwave: Place Leftovers Turkey Tetrazzini in a microwave-safe dish cover it with a damp paper towel and heat for up 3-4 minutes intervals until warmed through.
• Oven: Preheat oven to 350°F place Leftovers Turkey Tetrazzini in a baking dish cover it with foil and bake for 20-25 minutes.

FAQ’S

More Ina Garten Recipe:

• Ina Garten Tuna Noodle Casserole
• Ina Garten Chicken Alfredo
• Ina Garten Beef Stroganoff

Barefoot Contessa Turkey Tetrazzini Recipe Nutrition Facts

Serving Size1 of 4 servings

• Calories 704
• Total Fat 36 g
• Saturated Fat 21 g
• Carbohydrates 53 g
• Dietary Fiber 3 g
• Sugar 4 g
• Protein 41 g
• Cholesterol 183 mg
• Sodium 842 mg

Barefoot Contessa Turkey Tetrazzini Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys:TTurkey Tetrazzini Recipe

Difficulty:BeginnerPrep time: 5 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 5 minutesServings:4 servingsCalories:704 kcal Best Season:Available

Description

Barefoot Contessa Turkey Tetrazzini is made with butter, mushrooms, Madeira wine, flour, chicken broth, heavy cream, leftover cooked turkey, linguine, Parmesan cheese, dry bread crumbs, salt, and freshly ground black pepper.
This Ina Garten Turkey Tetrazzini recipe creates a creamy and flavorful dinner that takes about 1 hour and 5 minutes to prepare and can serve up to 4 people.

Ingredients

• 6 tablespoons butter, divided
• 1/2 pound mushrooms, thinly sliced
• 1 tablespoon Madeira wine
• 4 tablespoons flour
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 to 3 cups leftover cooked turkey, cut into 3/4-inch pieces
• 1/2 pound linguine, cooked to al dente
• 1/3 cup grated Parmesan cheese
• 2 tablespoons dry bread crumbs
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 1-1/2-quart baking dish with 1 tablespoon of butter.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook for 2-3 minutes until they are soft and have absorbed the butter. Stir in the Madeira wine and continue cooking until it has nearly evaporated.
3. In another saucepan, melt the remaining 3 tablespoons of butter. Add the flour and stir constantly for 1 minute after the foam subsides. Gradually whisk in the chicken broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce thickens. Remove from heat and stir in the heavy cream. Season with salt and pepper to taste.
4. Add the diced turkey and cooked mushrooms to the sauce, mixing well to combine.
5. Layer half of the cooked linguine in the bottom of the prepared baking dish, top with half of the turkey and mushroom sauce mixture. Repeat the layers with the remaining linguine and sauce.
6. Combine the grated Parmesan cheese and bread crumbs in a small bowl. Sprinkle this mixture evenly over the top of the tetrazzini. Dot the top with small pieces of the remaining tablespoon of butter.
7. Bake for 45 minutes, or until the dish is heated through, the sauce is bubbling, and the top is golden brown. For a crispier top, broil for a few minutes, but watch closely to prevent burning.

Notes

• Using leftover turkey not only adds flavor but also makes this dish a great post-holiday meal.
• For the pasta, ensure it’s cooked to ‘al dente’ to maintain its texture in the creamy sauce.
• Adjust the seasoning with salt and pepper after considering the saltiness of the broth and Parmesan.
• Madeira wine adds a unique flavor, but if unavailable, a dry sherry can be a good substitute.

Keywords:Barefoot Contessa Turkey Tetrazzini Recipe, Ina Garten Turkey Tetrazzini