Delicious Turkey Tetrazzini
Creamy, comforting, and packed with flavor, this Delicious Turkey Tetrazzini is the ultimate crowd-pleaser for family dinners or holiday leftovers. Featuring tender shredded turkey, al dente spaghetti, and a luscious sauce made with heavy cream, chicken broth, and parmesan cheese, this casserole is elevated with savory mushrooms, sweet peas, and a hint of optional white wine. Topped with buttery, golden breadcrumbs for a delightful crunch, this baked pasta dish comes together in just one hour, making it as convenient as it is satisfying. Perfectly balanced with rich, hearty ingredients and a garnish of fresh parsley, this turkey tetrazzini recipe is a must-try for anyone searching for cozy, flavorful dinner ideas.
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Recipe Information
Ingredients
- 12 oz spaghetti (uncooked)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 8 oz white mushrooms (sliced)
- 1 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 3 cups turkey (cooked and shredded)
- 1 cup frozen peas
- 0.25 cup dry white wine (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup breadcrumbs
- 2 tbsp parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
Meanwhile, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute, until fragrant.
Add the mushrooms and cook for 6-8 minutes until they release their juices and are golden brown.
Sprinkle the flour over the mushroom mixture and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, cooking for 5 minutes until the sauce thickens. Stir in the parmesan cheese until melted.
Add the shredded turkey, frozen peas, and optional white wine to the sauce. Season with salt and black pepper to taste.
Combine the cooked spaghetti with the turkey mixture until evenly coated, then transfer everything into the prepared baking dish.
Melt the remaining 2 tablespoons of butter and mix it with the breadcrumbs. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
Remove from the oven and let the tetrazzini rest for 5 minutes. Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 858 mg | 18% | |
*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.
