Description
This classic Thanksgiving Turkey Tetrazzini is a comforting casserole featuring tender leftover turkey, spaghetti, and a creamy mushroom sauce, topped with a crunchy golden breadcrumb crust. Perfect for transforming holiday leftovers into a delicious, hearty meal, it combines rich flavors of garlic, mushrooms, white wine, and cheddar cheese baked to bubbly perfection.
Ingredients
Units
Scale
Main Ingredients
- Cooking spray
- Kosher salt
- 1 lb. spaghetti
- 6 Tbsp. unsalted butter, divided
- 2 cloves garlic, finely chopped
- 1 lb. baby bella mushrooms, rinsed, sliced
- 1/2 cup dry white wine
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- Freshly ground black pepper
- 2 lb. leftover turkey, chopped (about 5 cups)
- 1 cup frozen peas
- 1 cup shredded white cheddar cheese
- 1 tsp. dried oregano
Topping
- 1 cup panko bread crumbs
- 1/2 cup finely grated Parmesan cheese
- 2 Tbsp. extra-virgin olive oil
Instructions
- Preheat Oven and Cook Spaghetti: Preheat your oven to 350°F (175°C) and grease a 13″ x 9″ baking dish with cooking spray. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente, stirring occasionally to prevent sticking. Drain and set aside.
- Sauté Garlic and Mushrooms: In a large Dutch oven over medium heat, melt 2 tablespoons of the unsalted butter. Add the finely chopped garlic and cook, stirring, until fragrant, about 1 minute. Add the sliced baby bella mushrooms and white wine; cook while stirring frequently until the wine is mostly absorbed and the mushrooms have softened, about 5 minutes.
- Make the Sauce: Add the remaining 4 tablespoons of butter to the mushrooms, then whisk in the all-purpose flour. Cook the mixture, whisking frequently, until it turns golden and fragrant, approximately 3 minutes. Gradually pour in the low-sodium chicken broth and heavy cream, whisking continuously to prevent lumps. Allow the sauce to simmer, stirring occasionally, until it thickens, about 5 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Combine Turkey and Vegetables: Stir in the chopped leftover turkey, frozen peas, shredded white cheddar cheese, and dried oregano into the sauce. Toss until all ingredients are evenly combined.
- Mix with Spaghetti and Transfer: Add the cooked spaghetti to the turkey mixture and toss to coat well. Adjust seasoning with additional salt and pepper if needed. Transfer this combined mixture into the prepared baking dish.
- Prepare and Add Topping: In a medium bowl, mix together the panko bread crumbs, finely grated Parmesan cheese, and extra-virgin olive oil until evenly coated. Sprinkle the mixture over the top of the casserole evenly.
- Bake Until Golden: Place the baking dish in the preheated oven and bake until the breadcrumb topping is golden brown and the cheese is melted and bubbly, approximately 25 minutes. Remove from the oven and let the tetrazzini cool for 10 minutes before serving.
Notes
- For best flavor, use freshly grated Parmesan and freshly shredded cheddar cheese.
- Leftover turkey works perfectly but you can substitute with cooked chicken if preferred.
- If you do not have baby bella mushrooms, cremini or white button mushrooms are good alternatives.
- To make the dish ahead, assemble it and refrigerate before baking. Add a few extra minutes to baking time if baking from cold.
- Use gluten-free pasta and flour to adapt this recipe for gluten intolerance.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
