Description
Turkey Tetrazzini is a comforting casserole dish featuring tender chunks of cooked turkey, spaghetti, and mushrooms enveloped in a rich, creamy garlic-flavored sauce. Baked with layers of mozzarella and Parmesan cheese, this classic American favorite is perfect for using leftover turkey or making a hearty family meal.
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 spreadable cream cheese (garlic flavor)
- 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
- 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 (175°C) to prepare for baking the casserole later.
- Cook Spaghetti: Boil the spaghetti according to the package directions until just al dente, then drain and set aside.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter and cook the diced onion and minced garlic until they soften and become fragrant. Add the sliced mushrooms and sauté for an additional 3 minutes until tender.
- Make Sauce Base: Stir in the all-purpose flour and cook for 1 minute to form a roux, which will help thicken the sauce.
- Add Liquids and Thicken: Slowly pour in the reduced sodium chicken broth and half and half, stirring constantly. Bring the mixture to a boil and let it cook for 1 minute until it thickens and becomes bubbly.
- Incorporate Cream Cheese and Seasonings: Stir in the garlic-flavored cream cheese until completely melted for a creamy texture. Then add fresh parsley, Italian seasoning, and season with salt and black pepper to taste.
- Combine Ingredients: In a large mixing bowl, combine the cooked spaghetti, chopped turkey, 1 cup of shredded mozzarella cheese, and the prepared sauce. Mix thoroughly to evenly coat the pasta and turkey.
- Assemble in Baking Dish: Lightly grease a 9×13-inch baking dish. Pour the spaghetti mixture into the dish and spread it evenly. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top. Cover the dish with foil.
- Bake Covered: Bake the covered casserole in the preheated oven for 20 minutes to heat through and melt the cheese.
- Bake Uncovered: Remove the foil and sprinkle the shredded Parmesan cheese on top. Continue baking uncovered for an additional 10 to 15 minutes until the casserole is hot, bubbly, and the cheese on top is golden brown.
- Serve: Let the casserole rest a few minutes before serving. Enjoy this hearty and creamy turkey tetrazzini warm as a delicious main course.
Notes
- This Turkey Tetrazzini recipe is a wonderful way to use leftover turkey, turning it into a comforting pasta bake.
- The creamy garlic-flavored cream cheese adds a delightful richness and depth to the sauce.
- Feel free to substitute half and half with light cream or whole milk depending on your preference for creaminess.
- If fresh parsley or Italian seasoning is unavailable, dried herbs can also be used but adjust quantities accordingly.
- For a vegetarian version, cook mushrooms in vegetable broth and omit the turkey, optionally replacing it with cooked tofu or additional mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 462 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 82 mg
