Description

Turkey Tetrazzini is a comforting dish featuring tender turkey, creamy pasta, and earthy mushrooms, all baked to perfection with a crunchy topping. It’s a delightful, easy option for weeknight dinners or potlucks.

Ingredients

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4 Tbsp Unsalted Butter
2 Tbsp Avocado or Olive Oil
2 Shallots, sliced
16 oz Cremini Mushrooms, sliced
4–6 Garlic Cloves, pressed
1/2 cup All Purpose Flour
1/3 cup Sherry
3 cups Chicken or Turkey Stock
1 1/2 cups Heavy Whipping Cream
Salt & Black Pepper, to taste
5–6 cups Cooked Leftover Turkey Meat, chopped
8 oz Monterrey Jack Cheese, grated
1 cup Parmesan Cheese, shredded or shaved
1 lb Uncooked Spaghetti
1 cup Peas, frozen or canned
1 cup Panko Bread Crumbs
1/2 cup Grated Parmesan Cheese
3 Tbsp Butter, melted
2 Tbsp Minced Parsley

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Instructions

Preheat oven to 350℉ and grease a 9×13 casserole dish.
Cook pasta until al dente, strain, and set aside.
In a large pan, melt butter and oil, sauté shallots, garlic, and mushrooms until softened.
Sprinkle flour over and gradually add sherry and stock, stirring until simmering.
Mix in heavy cream, season with salt and pepper, and heat through.
Add turkey and peas into the sauce mixture.
Spread cooked pasta in casserole dish, layer with cheeses, and mix with sauce.
Combine Panko with butter and parsley, then top the casserole.
Bake for 40 minutes until bubbling and golden brown.

Notes

For a gluten-free version, use gluten-free pasta and cornstarch.
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
When reheating, consider adding a splash of cream to restore creaminess.

Nutrition

Serving Size: 1 cup
Calories: 550
Sugar: 2g
Sodium: 700mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 37g
Cholesterol: 120mg