Turkey Tetrazzini
Yield: 8 servings
Calories: 694kcal
Got leftover turkey from Thanksgiving? Here' an easy turkey tetrazzini recipe using ingredients you should already have on hand.
Ingredients
- 4 quarts (3.8 L) water
- 5 teaspoons (30 g) kosher salt, divided
- 1 pound (454 g) spaghetti, or linguine
- ½ cup (120 g) unsalted butter, divided
- ½ cup (64 g) diced yellow onion, ¼" dice
- 1 tablespoon (10 g) minced garlic
- ½ teaspoon dried Italian seasoning
- 1 pound (454 g) sliced brown mushrooms, ¼" thick, about 6 cups
- ¼ teaspoon black pepper
- ½ cup (71 g) all-purpose flour
- 2 cups (480 ml) unsalted chicken stock, or broth, or turkey
- 2 cups (480 ml) heavy cream
- 1 cup (117 g) shredded mozzarella cheese, divided
- 1 cup (107 g) grated parmesan cheese, divided
- 4 cups (648 g) chopped turkey, cooked, ½" dice
- 1 cup (136 g) peas, fresh or frozen
- ¼ cup (32 g) breadcrumbs, plain or panko
- 1 tablespoon (4 g) chopped parsley
Instructions
- Preheat the Oven – Set the oven rack to the middle position and the temperature to 375°F (190ºC).
- Cook the Pasta – In a large Dutch oven or pot, bring water to a boil. Add 1 tablespoon of salt and stir to dissolve. Add the spaghetti and cook according to package directions until al dente, about 9 to 10 minutes.Drain in a colander and rinse with cool water for about 30 seconds to immediately stop the cooking process. Separate them with a spoon so they do not stick together. Leave some moisture on the surface and set it aside.
- Cook the Vegetables – Heat a large pot over medium heat. Melt 2 tablespoons butter, then add the onions. Saute until fragrant and translucent, about 3 minutes. Add the garlic and Italian seasonings, and saute for 30 seconds.Add the mushrooms, 1 teaspoon salt, and pepper. Cook until most of the moisture is released and mushrooms are tender, about 5 to 6 minutes. Transfer to a bowl and set aside.
- Make the Sauce – Melt 6 tablespoons of butter in the pan. Stir in the flour, and cook until the roux turns golden blonde in color, about 2 minutes. Turn the heat up to medium-high. Gradually whisk in the chicken stock, stirring constantly until thickened. Stir in the heavy cream, whisking until a smooth sauce is formed.Turn off the heat. Stir in 1/2 cup of the mozzarella and 1/2 cup of parmesan cheese until melted. Stir in 1 teaspoon of salt. Season the sauce to taste with more salt and pepper if desired.
- Combine Ingredients – Add the pasta, turkey, peas, and mushrooms to the pot. Stir to combine.
- Layer the Casserole – Lightly grease a 13 x 9-inch baking dish with olive oil or butter. Spread the pasta mixture evenly in the pan. Evenly sprinkle 1/2 cup mozzarella cheese, 1/2 cup parmesan cheese, and bread crumbs on top.
- Bake – Bake until the edges are hot and bubbly and the surface is lightly golden brown, 30 to 35 minutes. For an extra crispy and golden brown surface, broil for 2 to 3 minutes. Watch carefully for the color change to prevent burning.
- Serve – Garnish with some of the chopped parsley and serve hot.
Notes
- Recipe Yield: 16 cups
- Serving Size: 2 cups
- Storing: Cool and store in an airtight container for up to 3 days. Place in a resealable bag for up to 1 month, and defrost before using.
- Reheat: Cover and microwave on high for 15 to 30 seconds, stirring in between, until hot. If needed, add a small amount of water to make the sauce creamy.
Nutrition
Calories: 694kcal | Carbohydrates: 61g | Protein: 21g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 980mg | Potassium: 608mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1615IU | Vitamin C: 9mg | Calcium: 282mg | Iron: 2mg
Recipe Link
Recipe Video