Turkey Tetrazzini
Creamy homemade sauce full of fresh vegetables and herbs. Mix with cooked spaghetti and leftover turkey (or chicken) for the most comforting, delicious casserole.
- Prep time
- 40 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 tablespoons butter, (divided)
- 1/2 cup yellow onion, (diced)
- 3/4 cup carrots, (diced)
- 1/2 cup celery, (chopped)
- 8 oz button or cremini mushrooms, (sliced)
- 3/4 teaspoon kosher salt
- freshly ground black pepper, (to taste)
- 1/2 cup all-purpose flour
- 4 1/2 cups chicken or turkey broth
- 4 oz cream cheese
- 1 cup parmesan, (divided)
- 2 tablespoons fresh herbs, (any combo-rosemary, sage, thyme, parsley)
- 8 oz thin spaghetti, (cooked and drained)
- 3 cups cooked turkey (or chicken), (diced or shredded)
- 1 cup frozen peas
- 1/2 cup Panko breadcrumbs
Instructions
- 1
Preheat oven to 350°. Prepare a 9x13 casserole dish by coating with cooking spray.
- 2
In a large deep skillet or tall stock pot, melt 4 tablespoons butter over medium heat. Add onions, carrots, celery and mushrooms then cook until softened. Add salt and pepper.
- 3
Sprinkle vegetables with flour and stir until they are coated. Slowly whisk in broth and increase heat to medium-high. Bring to a low boil and continue stirring until thickened, about 4-5 minutes. Turn heat off then add cream cheese and 3/4 cup parmesan. Stir until cheese is melted.
- 4
Add herbs, cooked spaghetti, turkey, and peas to the sauce then stir to combine. Pour into casserole dish.
- 5
Melt remaining 2 tablespoons butter and pour into a small bowl with Panko and remaining 1/4 cup parmesan. Mix together then sprinkle over top of the casserole.
- 6
Bake uncovered for 30-40 minutes or until bubbly and lightly browned on top.