Baked Turkey Tetrazzini
Baked Turkey Tetrazzini is a simple pasta bake prepared with tender spaghetti and leftover cooked turkey tossed in a rich and creamy mushroom sauce.
Servings : 10 servings
Ingredients
- 1 pound spaghetti
- 4 tablespoons butter, divided
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 16 ounces sliced baby bella mushrooms
- 3 cups low sodium chicken broth, divided
- ¼ cup all purpose flour
- 1 cup heavy cream
- salt and fresh ground black pepper, to taste
- 5 to 6 cups chopped leftover cooked turkey
- 1 cup shredded mozzarella cheese
- 1 cup frozen peas
- 1 cup panko bread crumbs
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 350˚F.
- Lightly grease a 9x13 baking dish with cooking spray and set aside.
- Cook spaghetti according to the directions on the package. Drain.
- Meanwhile, melt 1 tablespoon butter and 1 tablespoon olive oil in a Dutch Oven set over medium heat.
- Stir in the garlic and cook for about 15 seconds, or until fragrant.
- Add in the mushrooms and ½ cup chicken broth; cook for 5 minutes, or until mushrooms are soft.
- Add remaining butter and 1 tablespoon olive oil to the skillet, and whisk in the flour.
- Cook for 2 to 3 minutes.
- Slowly add in remaining chicken broth and heavy cream; whisk until completely smooth.
- Season with salt and pepper and bring to a simmer; cook for 5 minutes, or until thickened.
- Stir in the chopped turkey, mozzarella cheese, and peas.
- Add the cooked spaghetti and toss until well combined.
- Transfer the mixture to previously prepared baking dish. Set aside.
- In a mixing bowl combine the panko crumbs, parmesan cheese, and remaining olive oil.
- Sprinkle the panko mixture over the top of the baking dish.
- Bake for 22 to 25 minutes, or until golden on top.
- Remove from oven and let cool for 10 to 15 minutes before serving.
Notes
- Pasta: I use spaghetti to make Tetrazzini, but you can use any kind of noodles that you like, or have on hand.
- Turkey: This is a great recipe for Thanksgiving turkey leftovers, but don't stop there! You can always use leftover chicken or even chopped up seafood.
- Cheese: Mozzarella is my go-to for turkey tetrazzini, but you can mix it up with a bit of shredded cheddar and provolone.
Nutrition
Calories: 872 kcal | Carbohydrates: 47 g | Protein: 15 g | Fat: 70 g | Saturated Fat: 25 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 28 g | Trans Fat: 0.2 g | Cholesterol: 98 mg | Sodium: 273 mg | Potassium: 424 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 720 IU | Vitamin C: 6 mg | Calcium: 149 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.