Turkey Tetrazzini
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
537 kcal
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Course
Main Course
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Cuisine
American
Turkey Tetrazzini
Description
In this Turkey Tetrazzini, spaghetti is cooked and combined with diced cooked turkey, frozen peas, and a savory mushroom and onion sauce. The sauce is made by sautéing onions and mushrooms in butter, adding garlic and flour to create a roux, and then whisking in chicken broth and half and half to simmer until thickened. Parmesan cheese, cream cheese, and Italian seasoning finish the sauce, which is seasoned with salt and pepper.
The cooked pasta and turkey combine with the sauce, then transfer to a prepared baking dish. A topping of Italian-style breadcrumbs and parsley is added, and the dish is baked until heated through and the breadcrumbs form a crispy crust. Using button mushrooms adds mild mushroom flavor while the half and half and cheeses create a creamy, rich sauce.
Leftover cooked turkey works well for this recipe; turkey breast or tenderloin roasted separately is recommended. The peas can be added frozen directly to warm through during baking. This casserole suits a comforting family meal, especially when turkey is in season.
Ingredients
- 16 ounces spaghetti
- 6 tablespoons butter divided use
- 3/4 cup yellow onion diced
- 12 ounces button mushrooms sliced
- 2 1/2 teaspoons garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 2 cups half and half
- 3/4 cup Parmesan Cheese grated
- 2 ounces cream cheese cut into small pieces
- 3/4 teaspoon Italian seasoning dried
- salt to taste
- black pepper to taste
- 3 cups turkey cut into 1/2 inch pieces, cooked
- 3/4 cup peas do not thaw, frozen
- 1/2 cup Italian-style breadcrumbs
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
- Boil the spaghetti in a pot of salted water according to the package directions.
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and saute for 3-4 minutes.
- Add the mushrooms and cook for another 4-5 minutes until all of the vegetables are browned and tender.
- Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
- Slowly add the chicken broth and then the half and half to the pan, whisking the whole time.
- Bring the sauce mixture to a simmer and cook for 3-4 minutes or until it has just thickened.
- Take the sauce off the heat, and mix in the parmesan cheese, cream cheese and Italian seasoning. Stir until well blended and cheese is melted. Season with salt and pepper to taste.
- Drain the spaghetti and place it in a large bowl. Add the turkey and peas to the pasta.
- Pour the mushroom sauce over the pasta and toss to coat evenly.
- Place the pasta mixture into the prepared pan.
- Melt the remaining 2 tablespoons of butter. Pour the butter into the breadcrumbs and mix. Sprinkle the breadcrumbs over the top of the pasta.
- Bake for 20-25 minutes, until the breadcrumbs are browned. Sprinkle with parsley, then serve.
Notes
- Use leftover cooked turkey breast or tenderloin; roast separately if not using leftovers.
- Button mushrooms are mild and widely available; pre-sliced mushrooms shorten prep time.
- Add frozen peas directly without thawing as they cook through in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 52g | 17% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 99mg | 33% |
| Sodium | 590mg | 25% |
| Potassium | 337mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 541mg | 54% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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