Turkey Tetrazzini
User Reviews
4.6
90 reviews
Excellent
Turkey Tetrazzini
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This Turkey Tetrazzini is a heavenly pasta casserole with chunks of turkey amidst a rich, cheesy and creamy herb flecked sauce, all topped with more cheese and baked until hot and bubbly.
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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 and pepper to taste
- 2 cups Parmesan Cheese grated
- 4 cups turkey cooked and chopped
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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.
Equipments used:
Notes
- You want this pasta to be saucy which means we want lots of sauce. In order to keep this tetrazzini saucy, make sure you cool the spaghetti first. If you make it first, drain it and let it cool while you're making the sauce.
- If you're adding peas to this dish, make sure you add them in frozen, you don't have to thaw them, they will cook as the casserole bakes.
- Season to taste. I prefer my dishes a bit less salty which is why I always use no sodium added chicken broth, but go ahead and add as much salt as you prefer.
- Make ahead: Prepare it as instructed up to and including step 5 then cover it tightly with a layer of foil and store in the freezer. When ready to eat, thaw it in the fridge the night before and pop it in the oven when it is time to make dinner!
- Leftovers: Store leftovers covered in foil, or transferred to an airtight container in the fridge for 3-4 days.
- Freezing: Store leftovers in an airtight container in the freezer for up to 3 months.
Nutrition Information
Show Details
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
(15%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
833IU
(17%)
Vitamin C
1mg
(1%)
Calcium
439mg
(44%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.6
90 reviews
Excellent
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