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Classic Turkey Tetrazzini

Creamy Classic Turkey Tetrazzini for Cozy Dinners

Classic Turkey Tetrazzini is a creamy pasta bake perfect for utilizing leftover turkey, transforming simple ingredients into pure comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 6 tablespoons Butter Can substitute with margarine if needed.
  • 1/4 cup Flour Used for thickening the sauce.
  • 2 cups Chicken Stock Vegetable stock will give a lighter flavor.
  • 1 cup Milk Consider low-fat options for a lighter dish.
  • 1/2 cup Cream
  • 1 cup Parmesan Cheese Try Pecorino Romano for a sharper taste.
For the Pasta and Turkey
  • 8 ounces Spaghetti Feel free to substitute with linguini or any pasta you have.
  • 2 cups Turkey Breast Leftover turkey makes for a quicker prep.
For the Vegetables
  • 2 tablespoons Olive Oil For sautéing the turkey.
  • 1 medium Yellow Onion Adds a base flavor and sweetness.
  • 8 ounces White Mushrooms Any mushrooms available can be substituted.
  • 2 cloves Garlic Fresh garlic is always preferred.
  • 1 teaspoon Oregano Dried herbs work well.
  • 1 teaspoon Thyme Dried herbs work well.
For the Topping
  • 1 cup Panko Bread Crumbs You can use regular breadcrumbs if necessary.
  • 1/2 cup Fresh Parsley For garnish.
For Seasoning
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Oven
  • skillet
  • casserole dish
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a casserole dish with butter or cooking spray.
  2. Season the turkey breast with salt and pepper. Heat olive oil in a skillet and cook the turkey for about 6 minutes per side. Shred it into bite-sized pieces once cooled.
  3. In a pot, bring salted water to a boil and cook spaghetti until al dente, about 8-10 minutes. Drain and toss with olive oil to prevent sticking.
  4. In the same skillet, melt butter and sauté mushrooms for about 3 minutes. Add onion, garlic, oregano, and thyme; cook for an additional 4 minutes.
  5. Melt remaining butter in the skillet, whisk in flour, then gradually add chicken stock, milk, and cream. Cook until thickened, about 4-5 minutes.
  6. Fold in shredded turkey, sautéed vegetables, and cooked spaghetti until evenly coated with the sauce.
  7. Transfer the mixture to the casserole dish. Combine panko and Parmesan, then sprinkle over the top. Bake for 25-30 minutes until golden brown.
  8. Allow to cool for about 10 minutes, garnish with parsley, and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize with different vegetables to boost nutrition and flavor.

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