Turkey Tetrazzini is so cozy and comforting! A make ahead casserole that transforms your leftover turkey into a whole new dinner!
Scale
Ingredients
- 12 ounces spaghetti (note that most boxes are 16 ounces, so reserve 4 ounces for another use)
- 4 tablespoons butter
- 1 cup diced onion
- 8 ounces mushrooms, stems trimmed and sliced
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 4 tablespoons flour
- 1/4 cup dry white wine
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups frozen peas
- 3 cups cubed leftover turkey
- 1 cup grated parmesan cheese, divided
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees.
- Cook the spaghetti 1-2 minutes shy of the package directions, drain and place back into the pot you cooked it in.
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the onion and mushrooms and cook until softened and the mushrooms are browned, 5-7 minutes. Add the garlic and cook 1 minute longer, then add the salt, pepper, fresh thyme and stir.
- Sprinkle in the flour and stir to make a roux. Cook the flour out for 1 minute, then pour in the wine to deglaze the pan while stirring.
- Slowly pour in the chicken broth and then the cream while stirring. Bring to a simmer for 5 minutes to thicken. Stir in the peas, turkey and 1/2 cup of the parmesan cheese.
- Pour the cream sauce over the spaghetti and toss to combine. Pour the filling into a 9″ x 13″ baking dish that’s been sprayed with non-stick cooking spray, and spread out into an even layer.
- Add the remaining 1/2 cup of parmesan cheese and the shredded mozzarella cheese to the top of the casserole. Bake for 25 minutes until the cheese is melted and the filling is warmed through.
Recipe Notes
If your spaghetti is sticking together, run it under warm water again before tossing with the sauce, then drain the excess water off.
- Category: Dinner
- Method: Oven / Stove Top
- Cuisine: American
