Turkey Tetrazzini
Creamy, comforting, and just begging to be scooped—this Turkey Tetrazzini is your go-to baked dish for turning leftovers into an Italian-style feast. You’ll adore its cheesy, creamy sauce hugging tender turkey and pasta in every bite.
Ingredients
- 12 ounces spaghetti or linguine Barilla recommended; use whole-wheat for extra fiber
- 3 tablespoons unsalted butter or olive oil for a lighter twist
- 8 ounces cremini mushrooms sliced (button mushrooms work too)
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour gluten-free flour works in a pinch
- 2 cups low-sodium chicken broth Swanson or homemade
- 1 cup half-and-half substitute light cream or Greek yogurt + milk
- 1 1/2 cups shredded Parmesan cheese divided
- 3 cups cooked turkey shredded or cubed (leftover or rotisserie)
- 1 cup frozen peas thawed (or diced broccoli florets)
- 1/2 teaspoon dried thyme or Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup Panko breadcrumbs (optional for crunch)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13' glass or ceramic baking dish with a thin layer of butter. You’ll get a perfectly golden crust.
- Bring a large pot of salted water to a boil. Add spaghetti and cook 2 minutes under package directions for al dente. Drain, rinse with hot tap water, and set aside.
- Melt butter in a skillet. Sauté mushrooms, onion until soft. Add garlic, thyme and cook until fragrant.
- Sprinkle flour over veggies, whisk in chicken broth, half-and-half until smooth. Season with salt and pepper.
- Stir in Parmesan, turkey, peas, and pasta. Adjust consistency with reserved pasta water if needed.
- Pour mixture into baking dish. Sprinkle remaining Parmesan and Panko breadcrumbs on top.
- Bake for 25–30 minutes until bubbly. Broil for extra crispiness.
- Let it rest before serving. Garnish with parsley.
Notes
For a crispy topping, add Panko breadcrumbs mixed with melted butter before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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