Turkey Tetrazzini

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Creamy turkey tetrazzini baked with spaghetti, mushrooms, peas, and a rich homemade sauce, topped with cheese and buttery breadcrumbs.

Prep Time25

Cook Time25

Rest Time5

Total Time55

Course: Main Course

Servings: servings

Calories: 584kcal

Author: Jocelyn Delk Adams

Equipment

large skillet
9x13 Baking Dish

Ingredients

For the Filling

3 tablespoons unsalted butter
1 cup small yellow onion diced
¾ teaspoon kosher salt divided
3 cloves garlic minced
½ teaspoon dried thyme
½ teaspoon coarse ground black pepper
2 tablespoons all-purpose flour
1/3 cup white wine
¾ cup chicken stock
4 ounces cream cheese cut into small chunks
8 ounces cremini mushrooms diced
1 cup frozen peas
2 ¼ cups half and half
4 cups cooked turkey roughly chopped or shredded
1 ¼ cup Italian blend cheese shredded
1 tablespoon fresh Italian parsley minced
½ teaspoon lemon juice
12 ounces spaghetti cooked

For the Topping

¾ cup Italian blend cheese shredded
½ cup panko breadcrumbs
¼ cup grated Parmesan
1 tablespoon fresh Italian parsley minced

Instructions

Preheat your oven to 375°F and place the racks in the middle and top third positions. Prepare a 13x9 inch baking dish by spraying the bottom and sides with nonstick spray.
In a large nonstick pan, add your butter, onions, and ¼ teaspoon salt and cook over medium heat until the onions are softened and translucent, 4-5 minutes. Add garlic, dried thyme, and black pepper and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the onions and stir for 1 minute until the mixture looks pasty. Working quickly, stream in the wine, stirring vigorously to avoid clumps. Add in chicken stock and let it come to a boil, stirring occasionally. Stir in the cream cheese, stirring to make a smooth, thick sauce.
Add in the mushrooms and frozen peas, then slowly stir in the half and half and the remaining ½ teaspoon salt. Let the mixture come to a simmer, stirring occasionally. Continue cooking until mushrooms are cooked through (but not overcooked) and the mixture has reduced slightly and thickened so it coats the back of a spoon, about 5 minutes.
Remove from the heat and fold in turkey, cheese, parsley, and lemon juice until the cheese is melted. Then gently fold in the spaghetti. Stir together until evenly mixed.
To assemble, pour the mixture into your prepared baking dish, then top with the shredded cheese. Then, in a small bowl, stir together the breadcrumbs, Parmesan, and parsley, and sprinkle evenly on top of the casserole.
Place the pan on the middle rack and bake until the cheese is bubbly, 18-20 minutes.
Move the dish to the top third rack and continue baking until the topping is lightly browned, another 3-5 minutes.
Remove from the oven, let sit for 5 minutes, then serve immediately.

Notes

How to Store

Fridge: Keep your tetrazzini covered tightly with foil or in an airtight container for up to 4 days. Spoiler: it reheats great!
Freezer: Let the casserole cool completely, then wrap it in plastic wrap followed by foil. Freeze for up to 3 months. When ready to enjoy, thaw it overnight in the fridge before reheating.
Reheating: Warm individual portions in the microwave or reheat the whole dish in the oven at 350°F until hot and bubbly. If it looks a little dry, stir in a splash of half and half or chicken broth.

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