The Ultimate Turkey Tetrazzini
Creamy, comforting, and utterly crave-worthy, The Ultimate Turkey Tetrazzini is the perfect way to reinvent your leftovers or create a hearty meal from scratch. This baked pasta casserole features tender spaghetti tossed in a velvety cheese sauce made with Parmesan, sharp cheddar, and a touch of cream, bringing indulgence to every bite. Savory cremini mushrooms, sweet peas, and shredded turkey are folded in for a medley of flavors and textures, while a crispy golden panko breadcrumb topping adds the perfect crunch. With the optional hint of dry sherry to elevate the dish, this easy-to-follow recipe is ideal for cozy weeknight dinners or feeding a crowd. Ready in just about an hour, it’s a satisfying classic the whole family will adore.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 2 cups chicken or turkey stock
- 2 cups whole milk
- 0.25 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup sharp cheddar cheese, grated
- 3 cups cooked turkey, shredded or diced
- 1 cup frozen peas, thawed
- 2 tablespoons dry sherry (optional)
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil or melted butter
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick spray or butter.
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain the pasta and set aside.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the cremini mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their moisture and turn golden brown. Add the minced garlic and sauté for an additional 1 minute until fragrant. Transfer the mushroom-garlic mixture to a bowl and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to make a light roux.
Gradually whisk in the chicken or turkey stock, followed by the milk and heavy cream. Continue to whisk until the mixture thickens, about 3-5 minutes.
Reduce heat to low and stir in the Parmesan cheese and cheddar cheese until completely melted and smooth. Season the sauce with kosher salt and black pepper (and add the sherry if using).
Add the cooked turkey, peas, mushroom mixture, and drained spaghetti to the skillet. Toss gently to combine and coat everything in the cheese sauce.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with the olive oil or melted butter. Sprinkle the mixture evenly on top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the breadcrumb topping is golden brown.
Remove from the oven and let cool slightly for 5-10 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
4164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.3 g | 261% | |
| Saturated Fat | 102.3 g | 512% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 5430 mg | 236% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 47.1 g | ||
| Protein | 336.3 g | 673% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 2578 mg | 198% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4520 mg | 96% | |
*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.
