Easy Cheesy Turkey Tetrazzini Recipe
This creamy turkey tetrazzini is one of my favorite ways to use leftover turkey. It’s loaded with spaghetti, mushrooms, onions, peas, and chunks of leftover turkey, all tossed in a rich, cream sauce and two types of cheese. The casserole is baked with a buttery panko topping until golden and bubbly. This comforting dish comes together in about an hour.
Servings: 10
Calories: 768kcal
Equipment
- 9x13 casserole baking dish
- 10-12 inch cooking pan
Ingredients
- 4 Tbsp unsalted butter
- 2 Tbsp avocado or olive oil
- 2 shallots sliced
- 16 oz cremini mushrooms sliced
- 4-6 garlic cloves pressed
- 1/2 cup all purpose flour
- 1/3 cup sherry
- 3 cups chicken or turkey stock
- 1 1/2 cups heavy whipping cream
- Salt to taste
- black pepper to taste
- 5-6 cups cooked leftover turkey meat chopped
- 8 oz Monterrey Jack cheese grated
- 1 cup parmesan cheese shredded or shaved
- 1 lb uncooked spaghetti or fettuccine, or noodles, or rotini
- 1 cup peas frozen or canned*
Topping:
- 1 cup Panko bread crumbs
- 1/2 cup grated parmesan cheese
- 3 Tbsp butter melted
- 2 Tbsp minced parsley
Instructions
- Start with getting all of the ingredients ready, cut and measured.
- Preheat the oven to 350℉ and grease a 9x13 deep casserole baking dish.
- Cook pasta in a large pot on salted water while making the sauce. Cook al dente since pasta will cook more in the casserole. Once done, strain and set aside.
- Preheat a large cooking pan over medium heat and melt butter. Once butter is melted, stir in oil.
- Add sliced shallots and cook until translucent and golden. Move aside and add pressed garlic. Let garlic cook for a few seconds, until fragrant and mix with onions.
- Add sliced mushrooms, mix, and let them cook until cooked down and start to become golden brown as well. Mix every few minutes.
- Sprinkle flour all over mushrooms and stir to coat them evenly.
- Pour in sherry as you stir and keep stirring as you slowly pour in the chicken stock. Keep slowly stirring to mix everything evenly and smoothly and bring it to a gentle simmer.
- Lower the heat to medium low and pour in the heavy whipping cream as you continue to gently and slowly stir. Season the sauce with salt and pepper and let it cook a few minutes until heated through and thickened. (Taste to make sure you have enough seasoning!)
- Once thickened, mix in chopped turkey meat and peas.
- Spread cooked pasta in the prepared casserole dish. Add in grated Monterrey Jack cheese and parmesan cheese. Pour in all of the turkey and sauce mixture and use tongs or two large forks to mix everything evenly. (Yes, it will be saucy! It's a good thing!)
- For the topping: mix Panko bread crumbs, parmesan cheese, and parsley together and mix in melted butter until evenly coated.
- Spread the Panko topping all over the mixed casserole in the baking dish. Bake at 350℉ for about 40 minutes. Serve right away.
Nutrition
Calories: 768kcal | Carbohydrates: 53g | Protein: 43g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 171mg | Sodium: 648mg | Potassium: 706mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1274IU | Vitamin C: 8mg | Calcium: 409mg | Iron: 3mg