Turkey Tetrazzini Southern Living
Indulge in the cozy, comforting flavors of Turkey Tetrazzini Southern Living—a baked pasta dish that's the ultimate post-holiday treat or weeknight dinner. This creamy casserole combines tender shredded turkey, al dente spaghetti, sautéed mushrooms, and a rich, homemade parmesan cream sauce that takes comfort food to new heights. Topped with a golden, cheesy panko crust, every bite offers a delightful blend of crispy and creamy textures. With a quick 25-minute prep time and simple ingredients like chicken broth, heavy cream, and fresh vegetables, this recipe is as easy as it is delicious. Perfect for using up leftover turkey, this Southern Living-inspired classic is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 6 tablespoons butter
- 0.25 cup all-purpose flour
- 3 cups chicken broth
- 2 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup parmesan cheese, grated
- 4 cups cooked turkey, shredded
- 8 ounces mushrooms, sliced
- 1 large onion, finely chopped
- 1 medium green bell pepper, chopped
- 1 cup panko breadcrumbs
- 1 cup cheddar cheese, shredded
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the spaghetti according to the package directions until al dente. Drain and set aside.
In a large skillet over medium heat, add 2 tablespoons of butter and the olive oil. Sauté the mushrooms, onion, and green bell pepper until softened, about 5-7 minutes. 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 and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and bring the mixture to a simmer. Once the sauce thickens, stir in the heavy cream, salt, pepper, and parmesan cheese until smooth. Remove from heat.
In a large mixing bowl, combine the cooked spaghetti, shredded turkey, sautéed vegetables, and the creamy sauce. Mix well to ensure everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly.
In a small bowl, mix the panko breadcrumbs and shredded cheddar cheese together. Sprinkle this topping evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
5767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.8 g | 457% | |
| Saturated Fat | 190.7 g | 954% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1655 mg | 552% | |
| Sodium | 7683 mg | 334% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 22.8 g | ||
| Protein | 388.4 g | 777% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 2056 mg | 158% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 4951 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.
