Description
A creamy and comforting turkey tetrazzini casserole perfect for using up leftover turkey. This classic American dish combines spaghetti with a rich mushroom and white wine sauce, tender turkey, peas, and a cheesy breadcrumb topping baked to golden perfection.
Ingredients
Scale
Pasta
- 12 ounces spaghetti pasta
Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Main Ingredients
- 3 cups cooked turkey, shredded
- 1 cup frozen peas, thawed
Cheese and Topping
- 1 cup grated Parmesan cheese, divided
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Pasta: Boil spaghetti according to package instructions until al dente. Drain well and set aside.
- Sauté Vegetables: In a large skillet, melt butter with olive oil over medium heat. Add chopped onion, minced garlic, and sliced mushrooms. Sauté until softened and golden brown, about 5-7 minutes.
- Make Roux: Stir in flour and cook for 1 minute, stirring constantly to form a roux that will thicken the sauce.
- Add Liquids: Gradually whisk in chicken or turkey broth, whole milk, heavy cream, and dry white wine, stirring continuously until the sauce is smooth and begins to thicken, about 3-5 minutes.
- Combine Ingredients: Add shredded turkey, thawed peas, salt, black pepper, ground nutmeg, and half of the Parmesan cheese to the sauce. Stir gently to combine all ingredients evenly.
- Toss Pasta with Sauce: Add the cooked spaghetti to the skillet and toss until the pasta is thoroughly coated with the sauce mixture.
- Assemble Casserole: Transfer the pasta mixture to the prepared baking dish. Evenly sprinkle shredded mozzarella cheese, remaining Parmesan cheese, and panko breadcrumbs on top.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Garnish and Serve: Remove from oven, sprinkle with chopped fresh parsley, and serve warm.
Notes
- This recipe is excellent for utilizing leftover turkey, especially from Thanksgiving.
- You may substitute cooked chicken for turkey if preferred.
- The dish can be prepared ahead and refrigerated; bake when ready to serve.
- For a lighter version, use low-fat milk and reduce cheese quantities accordingly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 115 mg
