Totally Awesome Turkey Tetrazzini
Transform your holiday leftovers into a creamy, comforting classic with this Totally Awesome Turkey Tetrazzini! Perfectly cooked spaghetti is tossed with tender turkey, mushrooms, and a velvety Parmesan cream sauce, then topped with a crispy golden breadcrumb and cheddar crust for a dish that's both indulgent and satisfying. This easy, one-pan bake combines hearty ingredients like shredded turkey and peas, making it a great way to repurpose leftovers while feeding a crowd. With just 20 minutes of prep and a short bake time, this cozy casserole is an ideal weeknight solution or potluck favorite. Don't forget the parsley garnish for a fresh, flavorful finish!
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Recipe Information
Ingredients
- 3 cups cooked turkey (shredded or diced)
- 12 ounces spaghetti
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 8 ounces white mushrooms (sliced)
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1.5 cups whole milk
- 0.25 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 1 cup sharp cheddar cheese (shredded)
- 1 cup frozen peas (thawed)
- 1 cup breadcrumbs
- 2 tablespoons parsley (chopped, optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-6 minutes.
Push the vegetables to the side of the skillet and add the remaining 2 tablespoons of butter. Once melted, whisk in the flour, stirring constantly to create a roux.
Slowly pour in the chicken broth while whisking to incorporate the roux. Then stir in the milk and heavy cream, cooking until the sauce thickens slightly, about 5 minutes.
Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and black pepper.
Add the cooked turkey, thawed peas, and cooked spaghetti to the skillet. Toss everything to coat evenly with the sauce.
Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top, followed by the breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the edges are bubbly.
Let cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.3 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 380 mg | 29% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 813 mg | 17% | |
*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.
