Turkey Tetrazzini
Creamy, comforting, and irresistibly hearty, Turkey Tetrazzini is the ultimate baked pasta dish that transforms leftover turkey into a show-stopping meal. In this easy-to-make casserole, tender spaghetti is tossed with a rich, velvety sauce made from chicken broth, heavy cream, and savory Parmesan cheese. Sautéed mushrooms, onions, and garlic add earthy depth, while juicy turkey brings satisfying protein to every bite. Topped with a golden, cheesy breadcrumb crust, this classic dish bakes to bubbling perfection in just 30 minutes. Perfect for cozy family dinners or entertaining guests, Turkey Tetrazzini is a versatile recipe that’s as delicious as it is crowd-pleasing. Garnish with fresh parsley and pair with a crisp green salad for a restaurant-worthy experience at home.
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 6 tbsp Unsalted butter
- 1 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Heavy cream
- 4 cups Cooked turkey, shredded or diced
- 8 oz Mushrooms, sliced
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Parmesan cheese, grated
- 1 cup Shredded mozzarella cheese
- 1 cup Breadcrumbs
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the mushrooms and onions, and sauté for 5-7 minutes until softened. Add the garlic and cook for another minute. Remove from the skillet and set aside.
In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens, about 5 minutes. Stir in the salt, pepper, and 1/2 cup of Parmesan cheese until well combined.
Add the cooked turkey, sautéed vegetables, and cooked spaghetti into the skillet with the sauce. Toss gently to coat everything evenly.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the breadcrumbs with the remaining 1/2 cup of Parmesan cheese and 1 cup of mozzarella cheese. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Let the tetrazzini rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
6216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.4 g | 452% | |
| Saturated Fat | 185.7 g | 928% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1604 mg | 535% | |
| Sodium | 10386 mg | 452% | |
| Total Carbohydrate | 309.6 g | 113% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 22.5 g | ||
| Protein | 408.2 g | 816% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2130 mg | 164% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 4912 mg | 105% | |
*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.
