Turkey Tetrazzini
Turkey tetrazzini is a classic spaghetti casserole with a creamy sauce, tender pieces of turkey, mushrooms, pasta and a crunchy breadcrumb topping. It’s a great way to use leftover turkey for a new, comforting dinner.
Yield: 8 servings
Ingredients
- 8 oz. spaghetti
- 6 tablespoons unsalted butter
- ½ large onion, chopped
- 8 oz. white button mushrooms, sliced
- ½ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 ½ cups half and half (or whole milk)
- ¼ cup dry sherry or dry vermouth
- 4 cups chopped, cooked turkey
For the topping:
- ½ cup grated Parmesan cheese
- ½ cup plain breadcrumbs
- ½ teaspoon paprika
- 2 tablespoons unsalted butter, cut into small cubes
For serving:
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400. Spray a 9x13 baking dish or a 3-4 quart baking dish with cooking spray and set aside.
- Cook the spaghetti according to package directions and drain. Place the noodles in a large bowl and set aside.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and mushrooms and sauté for 7-8 minutes, until softened.
- Add the flour and whisk until absorbed and no white streaks remain, then cook and stir for 1-2 minutes.
- Add the chicken broth, half and half and the sherry or vermouth. Stir well and bring to a boil. Then reduce heat and cook until thickened, about 5 minutes.
- Add the cooked turkey and stir into the sauce. Turn off the heat and add the turkey and sauce to the bowl with the cooked spaghetti. Stir well to combine then transfer to the prepared casserole dish.
- In a small bowl, combine the Parmesan cheese, breadcrumbs and paprika. Sprinkle evenly over the top of the casserole. Arrange the cubes of butter on top of the casserole.
- Bake at 400 for 30 minutes, until bubbling. Serve hot and enjoy!
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Notes
Spaghetti: You can use regular or thin spaghetti noodles, and whole wheat spaghetti works, too. (Just follow the package instructions for cook time.) You could also substitute another long, thin pasta if you prefer. And some versions of this recipe use egg noodles.
Mushrooms: I use regular white button mushrooms but you could also use baby Bella mushrooms.
Half and half: Regular or fat-free half and half is fine to use here. You could also substitute whole milk.
Sherry: Dry sherry or dry vermouth will work for this recipe.
Turkey: The turkey needs to be cooked and chopped for this recipe. The idea is to use leftover roast turkey. You could also substitute cooked chicken, such as from a rotisserie chicken.
How to freeze turkey tetrazzini: Assemble the casserole as directed, omitting the breadcrumb topping. Cover tightly with plastic wrap and then with aluminum foil. Label and freeze for up to 4 months. Defrost completely in the refrigerator overnight. Bring to room temperature as you preheat the oven. Add the breadcrumb topping and bake as directed, adding 5-10 minutes as needed to get the casserole hot and bubbling.
Leftovers: Leftover turkey tetrazzini, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days. To freeze portions of the baked casserole, let cool then transfer to a freezer-safe container or tiptop bag and freeze for up to 3-4 months. Let thaw in the refrigerator and then reheat in the microwave.
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 27g | Protein: 28g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Cholesterol: 125mg | Sodium: 328mg | Fiber: 2g | Sugar: 4g
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