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Servings: 6
Calories: 579kcal
Equipment
Ingredients
- 4 cups chopped cooked turkey
- 8 ounces dried spaghetti
- 8 ounces mushrooms sliced
- 8 tablespoons butter divided
- 1 ½ cups half-and-half
- 2 cups chicken broth
- ½ cup grated Parmesan cheese
- ½ cup all-purpose flour
- ½ cup bread crumbs
Video
[adthrive-in-post-video-player video-id="qOwR5gJN" upload-date="2025-10-02T10:31:10+00:00" name="Family Favorite Turkey Tetrazzini" description="This turkey tetrazzini is rich, cheesy, and perfect for family dinners." player-type="default" override-embed="default"]
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 13x9-inch baking dish with cooking spray or butter.
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain well and set aside.8 ounces dried spaghetti
- In a large saucepan over medium heat, melt 6 tablespoons butter. Add the sliced mushrooms and sauté for 4 to 5 minutes, until soft and their liquid has evaporated. Stir in the flour and cook for 1 minute, stirring constantly to form a smooth paste (roux).8 ounces mushrooms, 8 tablespoons butter, ½ cup all-purpose flour
- Gradually whisk in the chicken broth and half-and-half, stirring to prevent lumps. Reduce heat to low and simmer for 4 to 6 minutes, stirring occasionally, until the sauce slightly thickens. Add the chopped turkey and stir until evenly coated in the sauce.1 ½ cups half-and-half, 2 cups chicken broth, 4 cups chopped cooked turkey
- Stir the cooked spaghetti into the sauce, mixing until everything is well combined. Transfer the mixture to the prepared baking dish and spread it evenly.
- In a small bowl, combine the bread crumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the casserole. Dot the top with the remaining 2 tablespoons butter.½ cup grated Parmesan cheese, ½ cup bread crumbs
- Bake for 25 to 30 minutes, until the sauce is bubbly and the topping is golden brown and crisp.
- Let cool for a few minutes before serving.
Notes
- Perfect Pasta: Cook the spaghetti just until al dente to prevent it from becoming mushy when mixed with the sauce. This texture will help it hold up better under the rich sauce.
- Golden Mushrooms: Sauté the mushrooms until their liquid has fully evaporated. This keeps the sauce from thinning out and adds depth of flavor. A few finely diced onions or celery can also be added to the pan at this stage for extra savoriness.
- Smooth Sauce: Whisk the broth and cream in slowly after forming the roux to avoid lumps and get a creamy finish.
- Turkey Timing: Warm the turkey in the sauce just enough to absorb flavor, but not so long that it becomes dry.
- Combine While Warm: Mix the spaghetti with the hot sauce and turkey while everything is still warm for easy coating. Stir in frozen peas or diced carrots at this point if you'd like to incorporate a few vegetables.
- Even Spread: Level the mixture in the dish so the top bakes evenly and the crisp topping doesn’t sink.
- Crispy Topping: Use fresh breadcrumbs or panko if possible. They brown better and give a more satisfying crunch.
- Finishing Touch: Sprinkle chopped parsley over the top just before serving for a touch of color and freshness.
Nutrition
Calories: 579kcal | Carbohydrates: 48g | Protein: 35g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 774mg | Potassium: 566mg | Fiber: 2g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 3mg
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