Turkey Tetrazzini
User Reviews
0
0 reviews
Unrated
-
Prep Time
35 mins
-
Cook Time
25 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
951 kcal
-
Course
Main Course
-
Cuisine
American
Turkey Tetrazzini
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 1 pound spaghetti pasta 450g, uncooked
- 2 tablespoons cooking oil for frying
- 1 pound mushrooms
- 2 onion medium
- 2 tablespoon butter
- 4 cloves garlic
- 1 teaspoon thyme
- 1/4 cup flour
- 1/2 cup white wine dry
- 2 cups milk
- 1 cup heavy cream
- 2 cups chicken broth
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- salt to taste
- black pepper to taste
- 1 pound turkey meat 450g, cooked
- 1 cup peas 150g
- 2 cups swiss cheese 200g, shredded
- 1 cup mozzarella cheese 100g, shredded, low-moisture
- 3 tablespoons butter 45g
- 1 1/2 cups panko breadcrumbs 85g
- 1/2 cup Parmesan Cheese 45g
Instructions
- Cook the pasta: cook the pasta 1 minute shorter than the package instructions. Drain and set aside.
- Preheat the oven to 375°F (190°C).
- Make the mushroom sauce:
- Cut the mushrooms into thick slices, dice the onions, finely chop the garlic with a knife.
- Cook the mushrooms: Heat the oil in a large frying pan over medium-high/high heat. Add the mushrooms in an even layer and cook without stirring for 1-2 minutes letting the mushrooms at the bottom brown. Then start stirring - the mushrooms will release water. Stir them from time to time (not too often) for a couple of minutes or until all the water is evaporated. Spread them in an even layer and cook without stirring for 1-2 minutes letting the mushrooms brown again. The mushrooms should be brown (at least some of them) and still a little bit firm (not too soft). Transfer the mushrooms to a plate.
- Reduce the heat to low and add onions, cook for 3-4 minutes or until soft. Add butter (2 tablespoons), garlic, and thyme. Cook for 30 seconds.
- Whisk in the flour and cook for a minute.
- Add wine and cook until almost evaporated.
- Add broth, milk, heavy cream, Dijon mustard, and lemon juice (if your pan is not big enough you may need to transfer all the ingredients to a pot). Bring gently to a boil then cook for 2-3 minutes. Season to taste with salt and pepper. You may think that the sauce is too runny but it will all thicken in the oven.
- Assemble the casserole: Add the sauce, cooked spaghetti, cooked turkey, peas, mozzarella cheese, and cooked mushrooms to a 9x13 inch (23x33cm) casserole dish. Check if the casserole needs more salt and pepper. Toss to combine.
- Make the crunchy topping: melt the butter (3 tablespoons) in a small pot, add the breadcrumbs and stir to coat. Take the pot off the heat and stir in parmesan cheese.
- Top the casserole with 2 cups of shredded Swiss cheese and crunchy topping.
- Bake for about 25-30 minutes or until the topping is golden and the casserole is bubbling.
- Let rest for 5 minutes then serve.
- Enjoy!
Notes
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
951kcal
(48%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 951 kcal
% Daily Value*
| Calories | 951kcal | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
