Turkey and Tortellini Tetrazzini
Elevate your dinner game with this creamy and comforting Turkey and Tortellini Tetrazzini, a delicious twist on the classic casserole. Combining tender cheese tortellini, hearty turkey breast, and a luscious, homemade Parmesan cream sauce, this recipe is the perfect way to use up leftover turkey or transform an ordinary weeknight meal into something extraordinary. Sautéed cremini mushrooms, fragrant garlic, and a touch of thyme add depth, while a topping of golden, crispy panko breadcrumbs and melted Gruyere cheese brings irresistible texture and flavor. Easy to prepare in just under an hour, this family-friendly baked pasta dish is as satisfying as it is versatile, making it an excellent centerpiece for cozy gatherings or simply a delicious way to indulge in comfort food. Serve warm, topped with a sprinkle of fresh parsley for a pop of color and brightness!
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Recipe Information
Ingredients
- 16 oz cheese tortellini
- 2 cups cooked turkey breast, shredded or diced
- 4 tbsp unsalted butter
- 1 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1.5 cups grated Parmesan cheese
- 8 oz cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
- 0.5 cup panko breadcrumbs
- 0.5 cup grated Gruyere cheese
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat olive oil. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and sliced mushrooms, cooking an additional 5 minutes until the mushrooms are tender. Remove the mixture and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes to create a roux. Gradually pour in the milk, chicken broth, and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.
Stir in the Parmesan cheese, salt, black pepper, and dried thyme. Continue cooking until the sauce thickens, about 5-7 minutes.
Add the cooked turkey, mushroom mixture, and drained tortellini to the sauce. Stir gently to coat everything evenly.
Pour the mixture into the prepared baking dish. Sprinkle the panko breadcrumbs and grated Gruyere cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
4828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.6 g | 329% | |
| Saturated Fat | 139.1 g | 696% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 6836 mg | 297% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 38.9 g | ||
| Protein | 301.2 g | 602% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 3203 mg | 246% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3615 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
