Turkey Tetrazzini
User Reviews
4.6
Turkey Tetrazzini
Description
The Turkey Tetrazzini recipe layers cooked spaghetti in a creamy, cheesy sauce prepared by first sautéing onions and garlic in butter and olive oil, then whisking in flour to form a roux. Chicken broth, milk, Italian seasoning, salt, and pepper create the base, enriched with cream cheese and Parmesan for smoothness and flavor. Chopped cooked turkey is stirred in before combining everything with the cooked pasta. The casserole is topped with additional Parmesan and baked until heated through and browned on top.
The sauce is deliberately generous to keep the pasta moist and rich rather than dry, achieved by allowing the cooked spaghetti to cool before mixing. This method prevents the pasta from absorbing too much sauce prematurely. The baked finish adds a subtle crust and melds the flavors.
This casserole can be served as a hearty main dish, especially suitable for using leftover turkey from holidays. Adding frozen peas is optional and does not require thawing before inclusion. The dish is best baked fresh but can be prepared ahead, frozen, and baked later. Leftovers store well refrigerated or frozen and reheat thoroughly in the oven.
When seasoning, the recipe recommends adjusting salt to preference, especially if using low-sodium broth. The dish is flexible with storage and make-ahead options, making it a practical choice for family meals.
Ingredients
- 1 pound spaghetti
- ½ cup butter unsalted
- 2 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- ½ cup all-purpose flour
- 8 ounce cream cheese room temperature
- 3 cups chicken broth low sodium
- 2 cups milk
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 2 cups Parmesan Cheese grated
- 4 cups turkey cooked and chopped
Instructions
- Preheat Oven: Preheat the oven to 350°F.
- Cook Spaghetti: Cook the spaghetti according to package instructions until al dente, tender but still firm when bitten.
- Cook Onion & Garlic: Add the butter and olive oil to a saucepan and melt over medium heat. Add the onion and cook for about 5 minutes until the onion has softened. Stir in the garlic and cook for an additional 30 seconds until aromatic.
- Add Ingredients: Whisk in the flour and cook for about 2 minutes. Add the chicken broth, milk, Italian seasoning, salt, pepper and bring to a boil. Stir in the cream cheese and 1 ½ cups of the Parmesan cheese until melted.
- Assemble: Stir in the cooked turkey then add the cooked spaghetti. Toss everything together until well combined. Transfer everything to a greased 9x13-inch casserole dish and top with remaining ½ cup of Parmesan cheese.
- Bake: Transfer the casserole dish to the oven and bake for 30 - 45 minutes until heated through and the top is starting to brown.
Notes
- Allow cooked spaghetti to cool before mixing with sauce to maintain a saucy texture.
- If adding peas, include them frozen so they cook during baking.
- Season to taste; low-sodium broth allows salt adjustment for preferred saltiness.
- To make ahead, assemble through step 5, cover with foil, and freeze; thaw overnight before baking.
- Store leftovers covered in the fridge for 3-4 days or freeze for up to 3 months in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 654kcal | 33% |
| Carbohydrates | 57g | 19% |
| Protein | 34g | 68% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 105mg | 35% |
| Sodium | 648mg | 27% |
| Potassium | 513mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 833IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 439mg | 44% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
