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Turkey Tetrazzini Recipe

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3.9 from 11 reviews

This Turkey Tetrazzini recipe is an ideal way to transform leftover turkey into a comforting, creamy pasta dish. Tender chunks of turkey and sautéed mushrooms are combined with spaghetti and enveloped in a luscious garlic-flavored cream cheese sauce, then topped with mozzarella and Parmesan cheese before baking to golden perfection.

Ingredients

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

Other Ingredients

  • 2 cups cooked chopped turkey
  • 2 cups shredded mozzarella cheese, divided
  • ¼ cup shredded Parmesan cheese

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
  2. Cook Spaghetti: Boil the spaghetti according to package directions until al dente. Drain and set aside.
  3. Sauté Vegetables: In a large pan over medium heat, melt the butter and cook the diced onion and minced garlic until softened and fragrant. Add the sliced mushrooms and cook for an additional 3 minutes to soften.
  4. Make the Sauce: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually pour in the reduced sodium chicken broth and the half and half (or light cream) all at once, stirring to avoid lumps. Bring the mixture to a boil and let it cook until thick and bubbly, maintaining the boil for 1 minute. Remove from heat and stir in the garlic-flavored cream cheese until fully melted and smooth. Add chopped parsley, Italian seasoning, and season with salt and black pepper to taste.
  5. Combine Ingredients: In a large mixing bowl, combine the cooked spaghetti, chopped cooked turkey, 1 cup of shredded mozzarella cheese, and the prepared creamy sauce. Mix thoroughly to coat everything evenly.
  6. Assemble Casserole: Grease a 9×13 inch baking dish and pour the pasta mixture into the dish. Spread evenly and sprinkle the remaining 1 cup of mozzarella cheese on top. Cover the casserole with foil.
  7. Bake Covered: Bake in the preheated oven for 20 minutes covered to heat through and melt the cheese.
  8. Bake Uncovered: Remove the foil and sprinkle the shredded Parmesan cheese evenly over the top. Bake uncovered for an additional 10 to 15 minutes until the casserole is hot, bubbly, and the cheese on top is melted and slightly browned.
  9. Serve: Remove from oven and let the dish sit for a few minutes before serving to allow it to set slightly. Enjoy your creamy, cheesy Turkey Tetrazzini!

Notes

  • Using reduced sodium chicken broth helps control salt levels in the dish.
  • Substitute leftover turkey with cooked chicken if turkey is unavailable.
  • Keep the pasta al dente as it will continue to cook slightly in the oven.
  • For a lighter version, use light cream or half and half and low-fat cheeses.
  • Fresh mushrooms can be substituted with cremini or button mushrooms.

Find it online: https://cookedbysarah.com/turkey-tetrazzini-recipe/