Turkey tetrazzini
A creamy, cheesy, and comforting pasta bake made with leftover turkey, mushrooms, and spaghetti.
Nutrition
Calories: 420kcalCarbohydrates: 39gProtein: 26gFat: 17gSaturated Fat: 8gSodium: 480mgSugar: 5g
Ingredients
- 12 oz spaghetti or linguine
- 3 tbsp unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 oz mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup milk whole or 2%
- 1/2 cup heavy cream optional, for richness
- 2 cups cooked turkey shredded or diced
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese or mozzarella/Monterey Jack
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme optional
- 1/2 cup breadcrumbs for topping
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until just al dente (1–2 minutes less than package). Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion, garlic, and mushrooms. Cook until softened, about 5–6 minutes.
- Sprinkle flour over vegetables. Stir and cook for 1 minute. Slowly whisk in broth, then milk and cream, until smooth. Simmer 3–4 minutes until slightly thickened.
- Stir in turkey, peas, 1 cup cheddar, and half the Parmesan. Season with salt, pepper, and thyme.
- Toss cooked spaghetti with sauce. Transfer to a greased 9x13-inch baking dish. Sprinkle the remaining cheese and breadcrumbs on top.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden brown on top.
- Rest 5 minutes before serving.
Notes
- Use leftover turkey or chicken; substitute cream with extra milk to cut cost and calories.
- Assemble the casserole up to 1 day ahead, cover, and refrigerate. Bake just before serving.
- Add bell peppers or carrots for more veggies; use different cheeses for new flavors.
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