Turkey Tetrazzini

Classic Turkey Tetrazzini

This recipe creates a rich, creamy, and cheesy baked pasta dish with tender turkey and mushrooms, perfect for transforming leftover turkey into a satisfying meal.

Yields: 6-8 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

For the Pasta & Topping:

• 12 ounces spaghetti or linguine, broken into smaller pieces
• $1/2$ cup grated Parmesan cheese, divided
• $1/2$ cup Panko breadcrumbs (or regular breadcrumbs)
• 2 tablespoons butter, melted (for topping)
• Salt for pasta water

For the Creamy Sauce & Filling:

• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 8 ounces cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• $1/3$ cup all-purpose flour
• 3 cups chicken or turkey broth
• 1 cup heavy cream or half-and-half
• $1/4$ cup dry sherry or dry white wine (optional, for flavor depth)
• 3 cups cooked turkey, diced or shredded
• 1 cup frozen peas (do not thaw)
• 1 teaspoon dried thyme
• $1/2$ teaspoon salt, plus more to taste
• $1/4$ teaspoon black pepper, plus more to taste

Instructions

1. Cook Pasta: Preheat oven to 375. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 1 minute less than package directions). Drain the pasta and set aside.
2. Sauté Vegetables: In a large pot or Dutch oven, melt the 4 tablespoons of butter over medium heat. Add the onion and mushrooms and cook for about 5-7 minutes until the mushrooms have released their liquid and are tender. Add the minced garlic and cook for 1 minute until fragrant.
3. Make the Sauce: Sprinkle the flour, thyme, salt, and pepper over the mushroom mixture. Stir continuously for 1-2 minutes to cook the flour (creating a roux). If using, pour in the sherry or wine and let it cook down for about 1 minute.
4. Whisk in Liquid: Slowly whisk in the chicken/turkey broth until the sauce is smooth. Then, whisk in the heavy cream. Bring the mixture to a simmer, stirring occasionally, and cook until the sauce has thickened slightly (about 3-5 minutes).
5. Combine: Remove the pot from the heat. Stir in the cooked turkey, frozen peas, the cooked pasta, and 1/4 cup of the grated Parmesan cheese. Stir until everything is evenly coated in the creamy sauce.
6. Assemble & Top: Transfer the mixture to a lightly greased 9x13-inch baking dish. In a small bowl, combine the Panko breadcrumbs with the remaining 1/4 cup of Parmesan cheese and the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.
7. Bake: Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is golden brown and crispy.
8. Serve: Let the casserole stand for 5-10 minutes before slicing and serving. Enjoy!