Description
Indulge in this comforting and creamy Turkey Tetrazzini recipe, a delicious way to use up leftover turkey. This easy-to-make dish is perfect for a cozy family dinner or a potluck gathering.
Ingredients
Spaghetti or Linguine:
12 ounces, broken in half, cooked and drained;
Unsalted Butter:
3 tablespoons;
Yellow Onion:
1 small, finely chopped;
Garlic:
2 cloves, minced;
Mushrooms:
8 ounces, sliced;
All-Purpose Flour:
3 tablespoons;
Chicken or Turkey Broth:
2 cups low-sodium;
Heavy Cream:
1 cup;
Sour Cream:
1/2 cup;
Turkey:
3 cups cooked, shredded or diced;
Peas:
1 cup frozen, thawed;
Salt:
1/2 teaspoon;
Black Pepper:
1/4 teaspoon;
Dried Thyme:
1/2 teaspoon;
Ground Nutmeg:
1/4 teaspoon;
Parmesan Cheese:
1/2 cup grated;
Mozzarella Cheese:
1/2 cup shredded;
Breadcrumbs:
1/4 cup plain
Instructions
- Preheat Oven: Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Sauté Vegetables: Melt butter in a skillet. Cook onion until soft, then add garlic and mushrooms. Sauté until mushrooms are tender.
- Make Sauce: Sprinkle flour over vegetables, then whisk in broth. Simmer until thickened. Stir in cream and sour cream.
- Combine Ingredients: Add turkey, peas, seasonings, and half of Parmesan. Mix in cooked pasta.
- Bake: Transfer mixture to baking dish. Top with mozzarella, Parmesan, and breadcrumbs. Bake for 25-30 minutes.
- Serve: Rest for 5 minutes before serving.
Notes
- You can substitute turkey with cooked chicken.
- Enhance sauce with a splash of white wine.
- For a lighter version, use milk instead of heavy cream.
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 4g
- Sodium: 510mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
