Turkey Tetrazzini
Get ready to make this tasty homemade Turkey Tetrazzini dish. A delicious simple casserole dish perfect for a weeknight dinner. It's a great way to use leftover turkey from Thanksgiving!
Equipment
- Baking Dish
Ingredients
- 1 lb spaghetti noodles
- 3 Tablespoons butter
- ½ large onion minced
- 8 oz mushrooms chopped
- 4 cloves garlic minced
- ¼ cup flour
- 3 cups turkey or chicken broth
- 1 cup sour cream
- 1 ½ cups mozzarella cheese divided
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper optional, for more heat up to 1 teaspoon.
- 1 ½ Tablespoon fresh parsley
- 3 cups turkey shredded
- 1 cup panko
- ½ cup parmesan cheese
Instructions
- Cook spaghetti (or other pasta) al dente according to package directions. Butter a 9x13 pan or large casserole dish. Preheat oven to 350° F.
- While spaghetti cooks, in a large heavy bottom pot, melt butter over medium heat. Add onions and cook until they just start to soften, about 3-4 minutes. Add mushrooms and garlic and cook 3 minutes. Stir in flour until fully incorporated. Add about half of the turkey broth and stir together well, until no flour lumps remain and the mixture begins to simmer. Add the rest of the broth, then stir in the sour cream, about ¾ cups of mozzarella cheese, Italian seasoning, crushed red pepper and parsley. Bring to a simmer and simmer for about a minute, stirring to make sure the veggies don't stick to the bottom of the pot.
- Stir in the shredded turkey and cooked spaghetti. Place in baking dish. Top with Panko crumbs and remaining mozzarella cheese and parmesan cheese. Bake for 20-25 minutes until topping is a light golden brown and the casserole is bubbly.
Video
Notes
- Use any part of the turkey you desire. This works great with turkey breast, or thighs or really any part!
- While stirring in the first addition of broth, it is very important to make sure the flour is fully incorporated. A whisk can make this easier.
- This dish is not meant to be super flavorful, instead highlighting the turkey with a delicious creaminess. For a fun variation with more flavor, double the Italian seasoning, garlic and red pepper flakes. Add ½ teaspoon thyme and make with sharp white cheddar cheese instead of mozzarella.
- We love this recipe and eat it every Thanksgiving. Sometimes we experiment with different changes. We all love it with sharp white cheddar!
- This is also delicious with added vegetables. For a version with lots of veggies, reduce the pasta to 12 oz. Add in 1 cup celery and 2 cups chopped green beans at the same time as the onion. Stir in 2 cups peas at the same time you add the sour cream. Otherwise make as directed.
- Make with your favorite type of pasta! We love it with bowtie pasta. For egg noodles, use 12 oz egg noodles instead of 16 oz.
- Sometimes when I add the mixture to the baking dish, I find that the turkey and mushrooms aren't evenly distributed. If this happens, use some tongs to more evenly distribute the ingredients.
- If you don't like a lot of mushrooms, feel free to use 4 oz instead of 8 oz.
Nutrition
Serving: 1scoopCalories: 441kcalCarbohydrates: 43gProtein: 28gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 87mgSodium: 602mgPotassium: 484mgFiber: 2gSugar: 3gVitamin A: 411IUVitamin C: 2mgCalcium: 208mgIron: 3mg
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