Print

Turkey Tetrazzini

Creamy turkey tetrazzini with spaghetti, cooked turkey, mushrooms, and melted cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Turkey Tetrazzini turns cooked turkey into a creamy, cheesy spaghetti casserole with tender mushrooms, garlic-and-herb Boursin, and a bubbling mozzarella topping.

Ingredients

Units Scale

Instructions

  1. Set the oven to 350°F. Lightly butter a 9-by-13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, following the package timing. Drain without rinsing.
  3. While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
  4. Add the mushrooms and cook for 5–7 minutes, until tender and most of their released liquid has evaporated. Stir in the garlic and cook for about 30 seconds.
  5. Sprinkle the flour over the vegetables. Stir for 1 minute to coat them evenly.
  6. Gradually stir in the broth, scraping the bottom of the skillet and working out any flour lumps. Add the half-and-half.
  7. Bring the sauce to a gentle simmer, stirring frequently. Cook for 2–3 minutes, until slightly thickened.
  8. Reduce the heat to low. Stir in the garlic-and-herb cheese until fully incorporated, then add the parsley, Italian seasoning, salt, and pepper. Taste and adjust the seasoning.
  9. In the drained pasta pot or a large mixing bowl, combine the turkey, spaghetti, sauce, Parmesan, and 1 cup of the mozzarella. Toss until the sauce is evenly distributed.
  10. Transfer to the prepared baking dish and spread into an even layer. Scatter the remaining 1 cup mozzarella over the top.
  11. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, until bubbling around the edges and hot throughout. The center should reach 165°F.
  12. Let stand for 5 minutes before serving.

Equipment

Notes

Substitutions: Replace the turkey with cooked chicken in the same amount. Use linguine or short pasta instead of spaghetti. For the half-and-half, substitute ¾ cup whole milk mixed with ¾ cup heavy cream.
Serving Suggestions and Pairings: Serve with a green salad, roasted broccoli, or green beans. Garlic bread pairs well with the sauce.
Storage: Refrigerate in an airtight container within 2 hours. Use within 3–4 days, counting from when the turkey was originally cooked. Reheat individual portions with a splash of broth or milk until they reach 165°F.
Freezing: Cool promptly, divide into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat covered at 350°F until the center reaches 165°F, adding a little broth if needed. The pasta will soften slightly after freezing.

Find it online: https://jennifercooks.com/turkey-tetrazzini/