Turkey
Turkey Tetrazzini
Spaghetti and cooked turkey in a creamy mushroom sauce, baked with a crisp Parmesan crumb.
- Prep
- 20 mins
- Cook
- 35 mins
- Total
- 55 mins
- Serves
- 6
- Level
- Medium
A great way to use leftover roast turkey: spaghetti, mushrooms and turkey in a creamy white wine sauce, topped with a buttery crumb. Slightly undercook the pasta, since it finishes in the oven. Bake until bubbling at the edges and hot throughout.
Ingredients
Serves 6
Directions
- Heat the oven to 375°F (190°C) and butter a 9x13-inch baking dish. Boil the spaghetti 2 minutes short of the package time; drain.
- Melt 3 tablespoons butter in a large skillet over medium heat. Cook the mushrooms and onion 8 minutes until golden.
- Sprinkle in the flour and cook 1 minute. Whisk in the broth, half-and-half and wine, and simmer 4 to 5 minutes until thickened.
- Remove from the heat and stir in 1/2 cup Parmesan, the salt and pepper. Fold in the spaghetti, turkey and peas, and spread in the dish.
- Melt the remaining butter and toss with the panko and remaining Parmesan. Sprinkle over the top.
- Bake 25 minutes until bubbling and golden, with the center at least 165°F (74°C). Rest 5 minutes.
Tips and make-ahead notes
- Use chicken in place of the turkey.
- Assemble up to a day ahead; add 10 minutes to the bake.
Nutrition per serving
- Calories
- 520
- Carbohydrates
- 46g
- Protein
- 31g
- Fat
- 23g
- Fiber
- 3g
- Sodium
- 780mg
Estimated. Values change with brands, portion sizes and substitutions.
