Print

Turkey Tetrazzini Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

This Turkey Tetrazzini is a creamy, comforting casserole made with tender turkey, spaghetti, mushrooms, and a savory parmesan cream sauce. Baked until golden and bubbly with a crispy breadcrumb topping, it’s a perfect hearty meal ideal for using leftover turkey or chicken.

Ingredients

Pasta

  • 16 ounces spaghetti

Sauce

  • 6 tablespoons butter (divided use)
  • 3/4 cup yellow onion (diced)
  • 12 ounces button mushrooms (sliced)
  • 2 1/2 teaspoons garlic (minced)
  • 1/4 cup all purpose flour
  • 1 1/2 cups chicken broth
  • 2 cups half and half
  • 3/4 cup parmesan cheese (grated)
  • 2 ounces cream cheese (cut into small pieces)
  • 3/4 teaspoon dried Italian seasoning
  • Salt and pepper to taste

Main Ingredients

  • 3 cups cooked turkey (cut into 1/2 inch pieces)
  • 3/4 cup frozen peas (do not thaw)

Topping

  • 1/2 cup Italian style breadcrumbs
  • 2 tablespoons chopped parsley
  • Cooking spray

Instructions

  1. Preheat and prepare dish: Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray to prevent sticking.
  2. Cook pasta: Boil the spaghetti in a pot of salted water following the package instructions until al dente. Drain and set aside.
  3. Sauté onions: Melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
  4. Cook mushrooms: Add the sliced mushrooms to the skillet and cook for an additional 4-5 minutes until the mushrooms and onions are browned and tender.
  5. Add garlic and flour: Stir in the minced garlic and cook for 30 seconds. Sprinkle in the flour and cook while stirring continuously for 1 minute to form a roux.
  6. Add liquids: Gradually pour in the chicken broth followed by the half and half while whisking constantly to avoid lumps.
  7. Simmer sauce: Bring the sauce to a simmer and cook for 3-4 minutes or until it thickens to a creamy consistency.
  8. Finish sauce: Remove from heat and stir in the grated parmesan, cream cheese pieces, and Italian seasoning until melted and smooth. Season with salt and pepper to taste.
  9. Combine pasta and turkey: In a large bowl, combine the cooked spaghetti, turkey pieces, and frozen peas (do not thaw).
  10. Mix with sauce: Pour the creamy mushroom sauce over the pasta mixture and toss gently to evenly coat all ingredients.
  11. Assemble casserole: Transfer the pasta-turkey mixture into the prepared baking dish, spreading it out evenly.
  12. Prepare breadcrumb topping: Melt the remaining 2 tablespoons of butter and mix with the Italian-style breadcrumbs. Sprinkle the buttery breadcrumbs evenly over the casserole.
  13. Bake: Bake in the preheated oven for 20-25 minutes until the breadcrumb topping is golden brown and crisp.
  14. Garnish and serve: Remove from oven and sprinkle chopped parsley evenly over the top. Serve warm.

Notes

  • Use leftover cooked turkey for best results, or substitute with cooked chicken.
  • Do not thaw the peas before adding them to keep their texture intact.
  • Ensure the cream cheese is cut into small pieces to melt smoothly in the sauce.
  • Feel free to add extra vegetables such as bell peppers or spinach for added nutrition.
  • This dish can be prepared ahead and baked when ready to serve.

Find it online: https://cookedbygrace.com/turkey-tetrazzini-recipe/