Description
This comforting Turkey Tetrazzini recipe features tender chunks of turkey combined with tender spaghetti, mushrooms, and a rich creamy garlic-flavored sauce, all topped with melted mozzarella and Parmesan cheese. Baked to bubbly perfection, it’s an ideal way to transform leftover turkey into a delicious, hearty meal that serves the whole family.
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 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
Main Ingredients
- 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.
- Cook Spaghetti: Boil the spaghetti in salted water according to package directions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter and cook the diced onions and minced garlic until softened and fragrant, about 3-4 minutes. Add the sliced mushrooms and continue cooking for 3 more minutes until they release moisture and soften.
- Make Sauce Base: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
- Add Liquids: Slowly pour in the chicken broth and half and half all at once, stirring continuously. Bring the mixture to a boil and allow it to thicken and bubble for about 1 minute.
- Add Cream Cheese and Seasonings: Stir in the garlic-flavored cream cheese until fully melted and incorporated into the sauce. Then add chopped parsley, Italian seasoning, salt, and black pepper to taste. Stir well.
- Combine Pasta and Turkey: In a large mixing bowl, combine the cooked spaghetti, chopped turkey, 1 cup of the shredded mozzarella cheese, and the creamy sauce. Toss until everything is evenly coated.
- Assemble in Baking Dish: Grease a 9×13-inch baking dish. Pour the mixture into the dish and spread evenly. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
- Bake Covered: Cover the dish with foil and bake for 20 minutes in the preheated oven to let the flavors meld and the cheese melt.
- Bake Uncovered: Remove the foil, sprinkle the Parmesan cheese evenly over the top, and bake uncovered for an additional 10 to 15 minutes, or until the casserole is hot, bubbly, and golden on top.
- Serve: Let the tetrazzini rest for a few minutes before serving. Garnish with extra parsley if desired.
Notes
- This Turkey Tetrazzini recipe is a fantastic way to use up leftover turkey, creating a warm and satisfying meal perfect for family dinners.
- For a lighter version, substitute half and half with low-fat milk and use low-fat cream cheese.
- You can customize seasonings based on your taste; adding a dash of nutmeg or red pepper flakes adds a nice touch.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
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
