Turkey Tetrazzini
User Reviews
5.0
69 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
8
-
Calories
537 kcal
-
Course
Main Course
-
Cuisine
American
Turkey Tetrazzini
Report
This turkey tetrazzini contains diced turkey, mushrooms and peas, all tossed with pasta in a creamy sauce, then baked to perfection. A hearty casserole that's the perfect way to use up leftover turkey!
Share:
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 dried Italian seasoning
- salt and pepper to taste
- 3 cups cooked turkey cut into 1/2 inch pieces
- 3/4 cup frozen peas do not thaw
- 1/2 cup Italian style breadcrumbs
- 2 tablespoons chopped parsley
- cooking spray
Add to Shopping List
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
- I typically use leftover diced turkey, but you can also cook up turkey specifically for this casserole. I recommend using turkey breast or turkey tenderloins, and roasting them in the oven.
- I typically use button mushrooms because they are readily available and mild in flavor. You can also use other varieties including cremini, portobello or chanterelle. Feel free to buy pre-sliced mushrooms to save on prep time.
- You do not need to thaw your peas before you mix them into the pasta, as they’ll cook through in the oven.
Nutrition Information
Show Details
Calories
537kcal
(27%)
Carbohydrates
52g
(17%)
Protein
26g
(52%)
Fat
24g
(37%)
Saturated Fat
18g
(90%)
Cholesterol
99mg
(33%)
Sodium
590mg
(25%)
Potassium
337mg
(10%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1080IU
(22%)
Vitamin C
0.9mg
(1%)
Calcium
541mg
(54%)
Iron
1.4mg
(8%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
Other Recipes
You'll Also Love
