Turkey Tetrazzini
This recipe for turkey tetrazzini is the prefect way to use up leftover holiday turkey.
Servings: 8 servings
Calories: 488
Ingredients
- 12 ounces spaghetti dry
- 3 Tablespoons butter
- ½ onion diced
- 3 cloves garlic minced
- ½ pound mushrooms sliced (about 3 cups)
- ¼ cup + 1 Tablespoon all purpose flour (5 tablespoons)
- 3 cups chicken broth reduced sodium
- 1 cup half and half cream or light cream
- 8 ounces cream cheese softened
- 1 Tablespoon fresh parsley or 1 teaspoon dried
- 1 teaspoon Italian dressing mix or Italian seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 2 cups turkey cooked, chopped
- 2 cups mozzarella cheese shredded, divided
- ½ cup Parmesan cheese shredded, divided
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch pan.
- Cook spaghetti al dente, 8-10 minutes, or according to package directions. Drain pasta and do not rinse.
- In a large skillet or pot melt butter over medium heat. Add onion, garlic, and mushrooms and cook for about 5 minutes, until onion is soft.
- Add flour and cook for one minute while stirring.
- Add broth and cream and whisk (or stir) until thickened and bubbling. Boil for 1 minute then stir in cream cheese until melted. Add parsley, Italian dressing mix, salt, and pepper.
- Combine sauce with cooked spaghetti, turkey, 1 cup mozzarella, and ¼ cup Parmesan. Add spaghetti mixture to baking pan and top with remaining mozzarella cheese.
- Cover and bake 20 minutes. Sprinkle with remaining Parmesan and bake uncovered for an additional 10-15 minutes, or until bubbling.
- Allow to rest 5 minutes before serving.
Notes
- Turkey tetrazzini can be prepped ahead and stored in the refridgerator for up to 2 days. Before baking, just top with the remaining cheese.
- Refrigerate leftovers for up to 3 days covered with plastic wrap, or in a covered container. Freeze for up to 1 month, and thaw in the refrigerator.
- Reheat leftovers in the microwave or on the stovetop. Add a little cream to loosen up the cheesy sauce.
Nutrition
Calories: 488 | Carbohydrates: 45g | Protein: 25g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 603mg | Potassium: 433mg | Fiber: 2g | Sugar: 4g | Vitamin A: 724IU | Vitamin C: 2mg | Calcium: 285mg | Iron: 2mg