Turkey Tetrazzini
Creamy homemade sauce full of fresh vegetables and herbs. Mix with cooked spaghetti and leftover turkey (or chicken) for the most comforting, delicious casserole.
Ingredients
- 6 tablespoons butter, divided
- 1/2 cup yellow onion, diced
- 3/4 cup carrots, diced
- 1/2 cup celery, chopped
- 8 oz button or cremini mushrooms, sliced
- 3/4 teaspoon kosher salt
- freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 4 1/2 cups chicken or turkey broth
- 4 oz cream cheese
- 1 cup parmesan, divided
- 2 tablespoons fresh herbs, any combo-rosemary, sage, thyme, parsley
- 8 oz thin spaghetti, cooked and drained
- 3 cups cooked turkey (or chicken), diced or shredded
- 1 cup frozen peas
- 1/2 cup Panko breadcrumbs
Instructions
- Preheat oven to 350°. Prepare a 9x13 casserole dish by coating with cooking spray.
- In a large deep skillet or tall stock pot, melt 4 tablespoons butter over medium heat. Add onions, carrots, celery and mushrooms then cook until softened. Add salt and pepper.
- Sprinkle vegetables with flour and stir until they are coated. Slowly whisk in broth and increase heat to medium-high. Bring to a low boil and continue stirring until thickened, about 4-5 minutes. Turn heat off then add cream cheese and 3/4 cup parmesan. Stir until cheese is melted.
- Add herbs, cooked spaghetti, turkey, and peas to the sauce then stir to combine. Pour into casserole dish.
- Melt remaining 2 tablespoons butter and pour into a small bowl with Panko and remaining 1/4 cup parmesan. Mix together then sprinkle over top of the casserole.
- Bake uncovered for 30-40 minutes or until bubbly and lightly browned on top.
Tried this recipe?Let us know how it was!