Oh, Turkey Tetrazzini—where have you been all my life? This dish is like a warm hug on a cold day, and it brings back some of my fondest memories of family gatherings and cozy evenings at home. I distinctly remember the first time I tried it; I was at my aunt’s house after Thanksgiving, surrounded by my cousins, and there it was, bubbling away in the oven, melty cheese oozing out from the sides. Who knew leftovers could taste this good? Since that day, Turkey Tetrazzini has become a staple in my kitchen, and I can’t wait to share it with you!
What makes Turkey Tetrazzini so unique is how it transforms your leftover turkey (you know, the one you might have been dreading eating again) into a creamy, cheesy pasta dish that feels indulgent and festive. Trust me, if you make this, you’ll never think of turkey leftovers the same way again! So, let’s roll up our sleeves and dive into this comforting recipe together!
What’s in Turkey Tetrazzini?
- Spaghetti or linguine: This is the base of the dish! Both pasta types work perfectly; I usually opt for linguine because it holds the sauce beautifully.
- Cooked turkey: The star of the show! I love using shredded leftover turkey, but feel free to swap it out for chicken if you prefer.
- Mushrooms: Fresh or canned mushrooms add a delightful earthiness and texture. I usually use fresh because they’re just so tasty!
- Onion and garlic: These two add incredible flavor and fragrance. There’s nothing quite like the smell of sautéing onion and garlic filling your kitchen.
- All-purpose flour: This helps thicken our creamy sauce. A little goes a long way!
- Chicken or turkey broth: For extra flavor. I prefer low-sodium broth so I can control the saltiness.
- Heavy cream: The secret to creamy deliciousness! If you’re looking for a lighter option, half-and-half does the trick.
- Peas (optional): Because why not add a pop of color and sweetness? I love throwing them in when I have them on hand.
- Dried parsley: A bit of freshness in the mix, even if it’s dried!
- Parmesan cheese: This adds a salty, umami flavor that’s just divine!
- Shredded mozzarella cheese: For that cheesy, gooey topping we all love!
- Olive oil or butter: For sautéing the onions and mushrooms. Olive oil brings a little healthiness to the dish!
Is Turkey Tetrazzini Good for You?
Now, let’s chat about the health benefits of Turkey Tetrazzini! First off, the turkey is a fantastic source of lean protein, which is great for muscle health and keeps you feeling full. The mushrooms provide antioxidants, and we can’t forget about the peas, which are packed with vitamins and minerals.
On the flip side, we do have some heavy cream and cheeses contributing to the richness, which can add up in calories. If you’re feeling extra adventurous, consider using evaporated milk as a lighter alternative. But here’s the golden rule: balance is key! Pair this dish with a fresh side salad or some colorful roasted veggies to round out your meal!
Ingredients List
- 8 ounces spaghetti or linguine
- 2 cups cooked turkey, shredded or diced
- 1 cup mushrooms, sliced (fresh or canned)
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup heavy cream
- 1 cup frozen peas (optional)
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil or butter
How to Make Turkey Tetrazzini?
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti or linguine according to package instructions until al dente; drain and set aside.
- In a large skillet, heat the olive oil or butter over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
- Add the sliced mushrooms and cook until they are soft, about 5 minutes.
- Stir in the flour and cook for an additional minute, stirring constantly to avoid lumps.
- Gradually pour in the chicken or turkey broth, whisking continuously until the mixture thickens, about 3-4 minutes.
- Add the heavy cream, peas, dried parsley, salt, and pepper. Stir to combine and allow to simmer for 2 more minutes.
- Mix the cooked turkey and spaghetti into the sauce until evenly coated.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Top with half of the Parmesan cheese and all of the mozzarella cheese. Sprinkle the remaining Parmesan on top.
- Bake in the preheated oven for about 25-30 minutes or until bubbly and golden on top.
- Remove from the oven and let it cool for a few minutes before serving.
Tips for a Perfect Turkey Tetrazzini
- If you’re feeling fancy, sprinkle some breadcrumbs on top before baking for that satisfying crunch!
- Use homemade broth if you have it; it just elevates the flavor.
- This dish is perfect for prepping ahead! Assemble it earlier in the day, store it in the fridge, and bake it when you’re ready.
- Don’t forget to serve it with some crunchy garlic bread or a refreshing side salad!
So there you have it—my delicious Turkey Tetrazzini recipe! I promise it’s going to be a hit, and you’ll find yourself making it again and again (leftovers or not!). When you give it a try, drop a comment below and let me know how it turned out for you. Happy cooking! 🦃🍝
