Description
This comforting Turkey Tetrazzini recipe transforms leftover turkey into a creamy, cheesy pasta bake loaded with tender mushrooms, savory sauce, and melted mozzarella and Parmesan cheeses. It’s a delightful way to enjoy a homestyle family meal with rich flavors and satisfying textures.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Sauce
- 3 tablespoons salted butter
- 1 onion, diced
- 3 cloves garlic, minced
- 12 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 ¼ cups reduced sodium chicken broth
- 8 ounces garlic-flavored spreadable cream cheese
- 1 ⅓ cups half and half (or light cream)
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Italian seasoning
Main and Cheese
- 2 cups cooked chopped turkey
- 2 cups shredded mozzarella cheese, divided
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat oven: Preheat your oven to 350°F to ensure it’s ready for baking the casserole later.
- Cook spaghetti: Prepare the spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté vegetables: In a large skillet, melt butter over medium heat. Add diced onion and minced garlic and cook until softened. Add sliced mushrooms and sauté for an additional 3 minutes.
- Make sauce roux: Stir in the flour and cook for 1 minute to remove the raw taste and thicken the roux.
- Add liquids and thicken: Gradually whisk in the chicken broth and half and half all at once. Bring the mixture to a simmer and allow it to thicken and bubble, boiling gently for 1 minute.
- Incorporate cream cheese and seasoning: Stir in the cream cheese until fully melted and smooth. Season with salt, black pepper, parsley, and Italian seasoning.
- Combine casserole ingredients: In a large bowl, mix the cooked spaghetti, chopped turkey, 1 cup of mozzarella cheese, and the creamy sauce until everything is well combined.
- Assemble and bake: Pour the mixture into a greased 9×13-inch baking pan. Top with the remaining 1 cup mozzarella cheese, cover with foil, and bake for 20 minutes.
- Finish baking: Remove the foil, sprinkle the Parmesan cheese over the top, and bake uncovered for an additional 10-15 minutes until the casserole is hot, bubbly, and golden on top.
Notes
- This recipe is an ideal way to use leftover cooked turkey, turning it into a hearty casserole.
- You can substitute half and half with light cream or whole milk if preferred; keep in mind this may affect the richness slightly.
- Fresh parsley adds a nice brightness, but dried parsley can be used in a pinch.
- For a vegetarian version, omit turkey and use vegetable broth instead of chicken broth.
- Ensure the mushrooms are cooked well to bring out their flavor and remove excess moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 462
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 82 mg
