Description
Indulge in this comforting Turkey Tetrazzini Recipe, a creamy and flavorful pasta bake that’s perfect for using up leftover turkey or chicken. With a savory mushroom sauce, tender turkey, and a cheesy topping, this dish is sure to become a family favorite!
Ingredients
Scale
Main Ingredients:
- 12 ounces spaghetti or linguine
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms
Sauce:
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1/2 cup heavy cream
Additional:
- 2 cups cooked turkey, shredded or chopped
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1/4 cup breadcrumbs (optional for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven and cook pasta: Preheat oven to 375°F (190°C). Cook pasta until al dente, drain, and set aside.
- Prepare sauce: Melt butter in a skillet, sauté onion, garlic, mushrooms. Stir in flour, whisk in broth, milk, and cream. Simmer until thickened.
- Combine ingredients: Add turkey, peas, salt, pepper, thyme to the sauce. Mix in the cooked pasta.
- Bake: Transfer mixture to a baking dish, top with cheeses and breadcrumbs. Bake until golden.
- Serve: Let cool slightly, garnish with parsley, and serve.
Notes
- Great use for leftover turkey or chicken.
- Can use half-and-half and reduced-fat cheese for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 470mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
