Turkey Tetrazzini

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Turn leftover turkey into a crowd-pleaser with this easy, cheesy Turkey Tetrazzini! A creamy pasta bake loaded with herbs, it’s perfect for post-holiday meals.

Prep Time30

Cook Time25

Total Time55

Course: Dinner

Cuisine: American

Keyword: Turkey Tetrazzini

Servings: servings

Author: Chelsea Lords

Cost: $14.58

Equipment

Ceramic pan 9 x 13-inch
Large pot

Ingredients

1 (16-ounce) box spaghetti snapped in half
4 tablespoons unsalted butter
1 pound mushrooms thinly sliced; I like Baby Bella mushrooms
1-1/2 cups finely diced yellow onion 1 large
1/4 cup flour
3 cups half-and-half see note 1
2 cups reduced-sodium chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon ground mustard optional
Salt and pepper
2 cups freshly grated sharp Cheddar cheese 7 ounces
2 cups diced cooked turkey
1 cup frozen peas
3/4 cup panko breadcrumbs plus 2 tablespoons butter, optional topping, see note 2

US - Metric

Instructions

Preheat oven to 325°F and lightly grease a 9x13-inch ceramic pan; set aside. In a large pot, bring 12 cups water to a boil; add 1 tablespoon salt and the broken spaghetti. Cook for one minute less than the package instructs. Drain and cool, tossing occasionally to prevent sticking.
In a large pot, melt the butter over high heat. Add mushrooms and cook (while stirring) 4 minutes until they start to soften.
Add onion and cook 3–5 minutes or until mushrooms are golden.
Reduce heat to medium. Add flour and stir constantly for 1 minute. Gradually pour in 1-1/2 cups half-and-half, stirring until it thickens (about 30 seconds). Add chicken broth, remaining half-and-half, and all seasonings. Add salt/pepper to taste (I start with 3/4 teaspoon salt and 1/2 teaspoon pepper). Keep cooking and stirring occasionally until the sauce thickens to the point where it leaves a trail on a spoon. (see note 3).
Turn off the stove. Mix in half the cheese until just combined. Add pasta, turkey, and peas, stirring until well coated. Taste and adjust seasonings if needed. Transfer to the prepared pan in an even layer. Top with remaining cheese and optional breadcrumb topping (see note 2). Bake 20–25 minutes or until cheese is bubbly and golden. Optionally garnish with fresh thyme and serve immediately.

Notes

Note 1: Half-and-half is a dairy product; use half whole milk and half heavy cream in a pinch.

Note 2: Here’s how to make the optional topping: Melt 2 tablespoons butter in a large skillet over medium-high heat. Once melted, add panko and salt to taste; I add 1/4 teaspoon. Stir constantly until lightly browned, then sprinkle over the casserole. (Don’t want to use stovetop/pan? Just melt butter in the microwave and mix panko through with the salt.)

Note 3: The sauce should be thick enough that when drawing a line on the back of a spoon it leaves a visible mark. It does not need to be extremely thick, as it will thicken more after adding other ingredients. Constantly whisk and scrape the bottom to avoid flour settling.

Storage: Refrigerate for up to 4 days or freeze for 3 months. Thaw in fridge. Reheat covered in oven at 350°F for 15–20 minutes, or microwave until warm.

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