Creamy Turkey Tetrazzini
Indulge in pure comfort with this Creamy Turkey Tetrazzini, a rich and satisfying casserole that’s perfect for using up leftover turkey. Tender spaghetti is tossed in a luxurious, velvety sauce made from chicken broth, heavy cream, and sautéed mushrooms, then layered with peas, savory Parmesan, and gooey mozzarella. A golden, buttery panko topping adds the perfect crunch for a delightful contrast in textures. Quick to prepare and baked to perfection in under 30 minutes, this family-friendly dish is ideal for weeknight dinners or holiday leftovers. Garnished with fresh parsley, this creamy turkey pasta bake is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 4 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 Yellow onion, finely diced
- 2 Garlic cloves, minced
- 8 oz Button mushrooms, sliced
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 3 cups Shredded cooked turkey
- 1 cup Frozen peas
- 1 cup Grated Parmesan cheese, divided
- 1 cup Shredded mozzarella cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
- 0.5 cup Panko breadcrumbs
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook spaghetti in a large pot of salted boiling water until just shy of al dente, about 1-2 minutes less than package directions. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown and any liquid has evaporated, about 5-6 minutes.
Sprinkle the flour over the onion-mushroom mixture and cook, stirring constantly, for 1 minute.
Gradually whisk in the chicken broth and heavy cream, cooking until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
Stir in the shredded turkey, frozen peas, salt, pepper, and 1/2 cup of Parmesan cheese. Remove from heat.
Add the cooked spaghetti to the skillet or transfer everything to a large mixing bowl. Toss until the noodles are fully coated in the creamy sauce.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the remaining Parmesan cheese, shredded mozzarella, and panko breadcrumbs. Sprinkle this mixture evenly over the top of the pasta.
Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumb topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
4830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.6 g | 338% | |
| Saturated Fat | 144.4 g | 722% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 8600 mg | 374% | |
| Total Carbohydrate | 205.6 g | 75% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 23.9 g | ||
| Protein | 386.1 g | 772% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3739 mg | 288% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4135 mg | 88% | |
*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.
