Description
This Turkey Tetrazzini recipe is a comforting casserole dish combining tender shredded turkey, spaghetti, mushrooms, and peas in a creamy Parmesan sauce, topped with a buttery cracker crust and baked to golden perfection. It’s perfect for using up leftover turkey and makes a satisfying meal for family or guests.
Ingredients
Scale
Pasta
- 1 pound spaghetti noodles
Sauce
- 8 tablespoons unsalted butter, divided
- ½ cup chopped white onion
- 3 cloves garlic, minced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon fresh rosemary, finely chopped
- ¼ cup all-purpose flour
- 2 ½ cups chicken stock
- 1 cup half & half
- ½ cup sour cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese, divided
Main Ingredients
- 4 cups shredded cooked turkey
- 1 cup frozen peas
Topping
- 1 cup crushed butter crackers
Instructions
- Preheat and Prepare Pasta: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Cook the spaghetti according to the package directions until al dente, then drain and set aside.
- Sauté Aromatics and Mushrooms: In a large deep skillet, melt 6 tablespoons of butter over medium-low heat. Add the chopped white onion and cook until translucent, about 5 minutes. Stir in the minced garlic, sliced baby bella mushrooms, fresh thyme, and rosemary. Continue cooking, stirring occasionally, until the mushrooms are softened, approximately 5 minutes.
- Create the Sauce Base: Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat. Cook for 2 minutes while stirring constantly to remove the raw flour taste. Gradually whisk in the chicken stock, followed by the half & half, stirring continuously to prevent lumps. Let the sauce simmer for about 3 minutes until it thickens.
- Incorporate Ingredients into Sauce: Stir in the sour cream, kosher salt, black pepper, and half of the grated Parmesan cheese. Add the shredded cooked turkey and frozen peas, mixing thoroughly to combine all ingredients evenly.
- Toss Pasta with Sauce: Add the cooked spaghetti to the sauce mixture in the skillet and toss well to coat the spaghetti evenly with the creamy turkey mixture.
- Assemble and Top Casserole: Transfer the spaghetti and sauce mixture into the prepared baking dish. Melt the remaining 2 tablespoons of butter. In a small bowl, mix the melted butter with crushed butter crackers and the remaining grated Parmesan cheese. Evenly sprinkle this mixture over the casserole for a crunchy, cheesy topping.
- Bake to Finish: Bake the casserole in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and the dish is bubbly around the edges. Remove from the oven and let it cool slightly before serving.
Notes
- Use leftover cooked turkey or roast a fresh turkey breast to shred for this dish.
- Baby bella mushrooms can be substituted with white button mushrooms if preferred.
- For a richer flavor, freshly grate the Parmesan cheese instead of using pre-grated.
- Ensure the sauce is thick enough before combining with the pasta to avoid a watery casserole.
- The cracker topping adds a nice crunch; panko breadcrumbs can be used as an alternative.
- Leftovers store well refrigerated for 3-4 days and reheat in the oven or microwave.
