Turkey Tetrazzini
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
12 servings
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Calories
338 kcal
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Course
Main Course
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Cuisine
American
Turkey Tetrazzini
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You'll want to make extra turkey this year just so you have an excuse to make this easy Turkey Tetrazzini. Full of creamy sauce and topped with butter crackers, this casserole is a comfort food classic.
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Ingredients
- 1 pound spaghetti noodles
- 8 tablespoons unsalted butter divided
- ½ cup chopped white onion
- 3 cloves garlic minced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme fine chop
- ½ teaspoon fresh Rosemary fine chop
- ¼ cup all-purpose flour
- 2 ½ cups chicken stock
- 1 cup Half & Half
- ½ cup sour cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese divided
- 4 cups shredded turkey
- 1 cup frozen peas
- 1 cup crushed butter crackers
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Instructions
- Preheat the oven to 350°F. Grease a 9x13 baking dish, set aside. Cook the spaghetti per the directions on the back of the box, drain and set aside.
- In a large skillet with deep sides, add 6 tablespoons of butter over medium-low heat. Once melted, add in the onions and cook until translucent, about 5 minutes, stirring occasionally. Add in the garlic and stir until fragrant, about 30 seconds. Add in the mushrooms, thyme, and rosemary. Cook, stirring occasionally until the mushrooms are softened, about 5 minutes.
- Add the flour and stir together to coat, cook for 2 minutes, stirring occasionally. Slowly add in the chicken stock, stirring constantly so no lumps form. Add in the half & half slowly, stirring constantly. Whisk everything together to make sure there are no lumps of flour. Bring to a simmer and simmer about 3 minutes, until thickened.
- Stir in the sour cream until combined. Add the salt, pepper, half of the parmesan cheese, the turkey, and the peas. Stir to combine fully.
- Add in the spaghetti noodles and coat in the sauce. This might be tricky, I like to use a pair of tongs for this. Pour everything into the prepared baking dish.
- Melt the remaining 2 tablespoons of butter. Stir the butter with the crushed crackers and the remaining ¼ cup of parmesan cheese. Evenly distribute the mixture on top of the casserole. Bake for 25-30 minutes until hot and the crust is a golden brown. Let cool slightly and serve.
Notes
- Make ahead meal: Tetrazzini is perfect for meal prepping! Follow all the steps up to baking, then cover and store in the fridge until dinnertime. You’ll need to add a few minutes to the baking time if cooking this straight out of the fridge.
- How to store: Cover leftovers tightly with foil or cling wrap and keep in the fridge for up to 3 days. Warm leftovers in the oven until heated through before serving.
- Can you freeze this? Yes! Assemble it in a foil casserole dish and do not bake. Cover tightly and store in the freezer for up to 2 months. When you’re ready to cook the casserole, let it thaw in the fridge overnight then bake according to the recipe directions.
Nutrition Information
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Calories
338kcal
(17%)
Carbohydrates
24g
(8%)
Protein
19g
(38%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
8g
Cholesterol
86mg
(29%)
Sodium
320mg
(13%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 86mg | 29% |
| Sodium | 320mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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