Description

Turkey Tetrazzini is a creamy, comforting dish filled with tender chunks of turkey and mushrooms. Perfect for using up leftovers, it’s quick to prepare and sure to impress your family at dinner or during the holidays.

Ingredients

Scale

4 Tbsp unsalted butter
2 Tbsp olive oil
2 shallots, sliced
16 oz cremini mushrooms, sliced
5 cloves garlic, pressed
1/2 cup all-purpose flour
1/3 cup sherry
3 cups chicken stock
1 1/2 cups heavy whipping cream
1 tsp salt
1/2 tsp black pepper
6 cups cooked leftover turkey meat, chopped
8 oz Monterrey Jack cheese, grated
1 cup Parmesan cheese, shredded
1 lb uncooked spaghetti
1 cup peas, frozen
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
3 Tbsp melted butter
2 Tbsp minced parsley

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Instructions

Preheat oven to 350°F and grease a 9×13 baking dish.
Cook spaghetti until al dente, strain, and set aside.
Sauté shallots and garlic in butter and oil until golden.
Add mushrooms and cook until browned.
Stir in flour, then gradually add sherry and stock. Simmer until thickened.
Mix in cream, turkey, and peas. Season with salt and pepper.
Combine pasta with turkey mixture and cheeses in the baking dish.
Top with Panko, grated Parmesan, melted butter, and parsley.
Bake for 40 minutes until golden and bubbly.

Notes

This dish can be made ahead and stored in the fridge for up to 24 hours before baking.
Feel free to substitute different types of cheese for varied flavors.
For a gluten-free version, use gluten-free pasta and flour.

Nutrition

Serving Size: 1 cup
Calories: 500
Sugar: 2g
Sodium: 650mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg