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Turkey Tetrazzini Recipe

American · Main course · 50 min total

A classic American comfort dish featuring tender turkey and mushrooms in a creamy sauce, baked with spaghetti and topped with melted cheese.

Ingredients

• 8 oz spaghetti
• 3 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 3 cups cooked turkey, shredded or diced
• 1/2 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Cook spaghetti according to package directions until al dente; drain and set aside.
3. In a large skillet, melt butter over medium heat. Add mushrooms and onion; cook until mushrooms are browned and onion is soft, about 5 minutes. Add garlic and cook 1 minute.
4. Sprinkle flour over vegetables; stir and cook for 1 minute. Gradually whisk in chicken broth, cream, and wine. Bring to a simmer, stirring constantly, until thickened, about 3 minutes. Season with salt, pepper, and nutmeg.
5. Remove from heat. Stir in cooked spaghetti, turkey, peas, and Parmesan cheese. Transfer to prepared baking dish. Top with mozzarella cheese.
6. Bake for 20-25 minutes until bubbly and golden. Let rest 5 minutes. Garnish with parsley and serve.

Tips

• Substitute rotisserie chicken for turkey if desired.
• Can be assembled ahead and refrigerated; bake 30-35 minutes if chilled.
• Leftovers keep refrigerated for up to 3 days; reheat in oven or microwave.

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