Main Dishesbluejeanchef
Turkey Tetrazzini
If you like Turkey Tetrazzini, you'll love this easy-to-make "from scratch" version even more than you ever did before.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- skillet
- bowl
- casserole dish
📝 Preparation Steps
1
Boil the spaghetti according to the package directions until al dente. Reserve 1 cup of the pasta water and then drain the spaghetti. Do not rinse, set aside.
spaghetti12 ounces
2
Pre-heat the oven to 375°F.
3
Heat the olive oil and butter in a large skillet or sauté pan. Sauté the onions and celery until they start to soften. Add the mushrooms and dried thyme. Sauté for a few more minutes and then add the salt and season with freshly ground black pepper. Sauté for 1 to 2 more minutes.
olive oil2 tablespoonsunsalted butter2 tablespoonsmelted butter2 tablespoonsdried thyme1 teaspoonsalt1 teaspoon
4
Stir in the flour and cook for ⏱️ 1 minute, then pour in the white wine and chicken stock and bring to a boil. Lower the heat and stir in the heavy cream. Simmer for a few minutes.
chicken stock2 cupsheavy cream1 cup
5
In a large bowl, combine the pasta, turkey, peas, cream sauce, ⅓ cup of the Parmesan cheese. Toss the mixture together and add some of the reserved pasta water if needed to loosen the sauce. Transfer the mixture to a 3-quart casserole dish.
peas1 cup
6
In a small bowl, combine the melted butter, panko breadcrumbs, remaining Parmesan cheese and the parsley and stir together. Sprinkle the mixture evenly over top of the pasta. Transfer the casserole dish to the oven.
unsalted butter2 tablespoonsmelted butter2 tablespoons
7
Bake for 35 to ⏱️ 45 minutes until golden browned and bubbly.
8
Let the casserole sit for at least ⏱️ 10 minutes before serving. Garnish with more chopped parsley if desired. Serve hot.
Nutrition Facts
calories
546 kcal
fat Content
25 g
serving Size
1 of 8 portions
fiber Content
3 g
sugar Content
7 g
sodium Content
1668 mg
protein Content
27 g
trans Fat Content
0.2 g
cholesterol Content
86 mg
carbohydrate Content
53 g
saturated Fat Content
13 g
unsaturated Fat Content
10 g
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