Truffle turkey tetrazzini is a classic post-Thanksgiving leftover meal in our house. It all started in Chicago when we were making dinner with our friends, George and Stacy. We all love truffle salt, so we thought we’d put a luxurious spin on our leftovers. This is the one we used. Delicious! If we had a fresh truffle on hand, we would have shaved it over this to serve!
You can make one large dish in a casserole dish, or two small ones, and put one in the freezer. We were concerned we might get tired of turkey, so we chose to bake half and freeze the rest. You can always make this with chicken, or leave out the meat altogether if you are looking for a vegetarian option. This year we hosted 12 people and still seemed to end up with tons of turkey leftover! For other leftover ideas, check out this turkey pie made with filo dough or turkey and dumplings.
Truffle Turkey Tetrazzini
- 2 cups turkey, cooked and cut into bite-size pieces (or chicken)
- 1 lb of bucatini
- 1 lb cremini mushrooms, sliced
- 1 onion, diced
- 3 sprigs, thyme, chopped
- 3 cloves of garlic, minced
- 2 tablespoons unsalted butter
- 1 recipe of Bechamel Sauce, see here
- truffle salt
- Preheat oven to 375 F.
- Grease a baking dish with butter and set aside.
- Add 2 tablespoons of butter to a skillet.
- Add mushrooms and cook until the liquid from the mushrooms evaporates.
- Add onion and sauté until it's translucent.
- Add thyme and garlic. Season with salt and pepper to taste.
- Add truffle salt to the béchamel sauce to taste.
- Boil pasta in heavily salted water. Drain and add back to the pot.
- Add the béchamel sauce to the pasta and stir to coat.
- Incorporate the turkey and mushrooms. If desired, add additional truffle salt as needed to taste.
- Add the mixture to the baking dish.
- Top with remaining butter and bake for 20 minutes or until golden brown.