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A spoon lifting turkey tetrazzini out of a green casserole dish with kitchen towels in orange and green around and a couple of white bowls in the background.
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Turkey Tetrazzini
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
If you like Turkey Tetrazzini, you'll love this easy-to-make "from scratch" version even more than you ever did before.
Course: Entrées
Cuisine: French
Keyword: Holiday Favorites, turkey
Servings: 8 people
Calories: 546 kcal
Ingredients
  • 12 ounces spaghetti
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ onion chopped
  • 2 ribs of celery chopped
  • 12 ounces cremini mushrooms sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • freshly ground pepper
  • ¼ cup all-purpose flour
  • ¼ cup dry white wine or vermouth or sherry
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 3 cups shredded cooked turkey breast
  • ⅔ cup grated Parmesan cheese divided
  • 1 cup peas
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons chopped fresh parsley
Instructions

  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.

  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.
  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.
  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.

  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.

  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
Turkey Tetrazzini
Amount Per Serving (1 of 8 portions)
Calories 546 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g65%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 86mg29%
Sodium 1668mg70%
Potassium 662mg19%
Carbohydrates 53g18%
Fiber 3g12%
Sugar 7g8%
Protein 27g54%
Vitamin A 918IU18%
Vitamin C 9mg11%
Calcium 147mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.