Turkey Tetrazzini

Name: Turkey Tetrazzini
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 16 ounces whole wheat spaghetti; ⅓ cup dry-packed sun-dried tomatoes; 2 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; 1 small yellow onion; 3 cloves garlic; 16 ounces cremini (baby bella) mushrooms; 1 tablespoon sherry vinegar; ¼ cup white whole wheat flour; 3 to 4 cups reduced sodium chicken broth; 4 ounces reduced-fat cream cheese (Neufchatel); 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 3 cups cooked, shredded turkey (or chicken*); 10 ounces frozen green peas; ⅔ cup freshly grated Parmesan cheese; ⅔ cup shredded provolone; 1 cup whole milk plain greek yogurt; ½ cup panko breadcrumbs

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Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
8 servings
Calories
500 kcal
Course
Main Course
Cuisine
American

Turkey Tetrazzini

Iris Warren

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Turkey tetrazzini turns leftovers into a meal! With mushrooms, peas, and pasta in a cheesy cream sauce, this is the best comfort food recipe.

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Ingredients

Servings

16 ounces whole wheat spaghetti
⅓ cup dry-packed sun-dried tomatoes
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 small yellow onion finely chopped
3 cloves garlic minced
16 ounces cremini (baby bella) mushrooms sliced
1 tablespoon sherry vinegar
¼ cup white whole wheat flour
3 to 4 cups reduced sodium chicken broth
4 ounces reduced-fat cream cheese (Neufchatel) cut into pieces
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 cups cooked, shredded turkey (or chicken*)
10 ounces frozen green peas
⅔ cup freshly grated Parmesan cheese
⅔ cup shredded provolone and Mozzarella cheese, or Monterey Jack cheese
1 cup whole milk plain greek yogurt
½ cup panko breadcrumbs whole wheat if possible

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Instructions

Preheat the oven to 350°F. Coat a deep 9x13 or similarly sized baking dish with nonstick cooking spray and set aside.
Break the pasta noodles in half. Cook in a large pot of salted water until it is just below al dente (it should not be completely crunchy but should still be too chewy to eat; the pasta will cook more in the oven). Drain and set aside
Place the sun-dried tomatoes in a small bowl and cover with hot water. Set aside to rehydrate (if using oil-packed sun-dried tomatoes, you can skip this step; simply drain them and pat off excess oil).
In a Dutch oven or similar large, deep pot, heat the butter and oil over medium heat. Once the butter is melted, add the onion and sauté until softened and turning translucent, about 5 minutes; adjust the heat as needed so that the onion cooks but does not brown.
Add the mushrooms and garlic, then increase to medium-high heat. Sauté until the mushrooms begin to soften and give up their liquid, about 5 minutes, stirring periodically.
Stir in the sherry vinegar and let cook 30 seconds.
Sprinkle the flour over the top, then stir to coat the mushrooms. Continue cooking and stirring periodically for 2 minutes. No white bits of white flour should remain.
Slowly pour in 3 cups of the broth, stirring all the while to avoid any lumps. Bring to a gently boil and let cook, stirring fairly often, until the mixture is reduced by about 1/3, about 6 to 8 minutes.
Remove the pan from the heat. Add the cream cheese, Worcestershire, smoked paprika, salt, and pepper. Stir until the cream cheese is mostly melted (some bits may remain, which is just fine).
Drain and roughly chop the sun-dried tomatoes. Add to the pot with the turkey, peas, Provolone cheese, and Parmesan cheese.
Stir until the cheese is melted, then stir in the Greek yogurt. Taste and add additional salt and pepper as desired.
Add the cooked spaghetti and stir it to combine. If it looks very thick, add more broth as needed. It should look a little bit soupy, as some of the broth will cook off in the oven.
Pour or scoop the spaghetti mixture into the prepared baking dish. Sprinkle the Panko over the top. Bake the turkey tetrazzini for 25 minutes, or until the casserole is hot and bubbly. If you’d like to brown the topping further, pop the casserole under the broiler for 1 to 2 minutes until it is done to your liking, watching carefully so that it does not burn. Remove from the oven and let rest a few minutes. Enjoy hot.

Notes

*To quickly and easily prepare shredded chicken, see my stovetop method for How to Cook Shredded Chicken, Instant Pot Chicken, or Crock Pot Shredded Chicken.
TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
TO REHEAT: Reheat leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
TO FREEZE: Freeze turkey tetrazzini in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 8) Calories 500kcal (25%) Carbohydrates 63g (21%) Protein 31g (62%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 58mg (19%) Potassium 884mg (25%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 793IU (16%) Vitamin C 17mg (19%) Calcium 278mg (28%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 500 kcal

% Daily Value*

Serving	1(of 8)
Calories	500kcal	25%
Carbohydrates	63g	21%
Protein	31g	62%
Fat	16g	25%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	58mg	19%
Potassium	884mg	19%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	793IU	16%
Vitamin C	17mg	19%
Calcium	278mg	28%
Iron	4mg	22%