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Turkey Tetrazzini Recipe

This creamy turkey tetrazzini recipe is the best way to use up leftover turkey! Tender noodles, juicy turkey, and a rich, cheesy sauce come together for an easy, comforting family dinner everyone will love.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: All Your Favorite Fall Recipes to Warm up to
Keyword: main dish, pasta, thanksgiving, turkey
Servings: 8
Author: Carrian Cheney

Equipment

Ingredients

  • 12 oz Spaghetti thin, or linguine
  • 4 Cups Turkey cooked and shredded
  • Olive Oil
  • 1 Cup Button Mushrooms sliced
  • 2 Garlic Cloves minced
  • 4 Tablespoons Butter
  • ⅓ Cup Flour
  • 2 ½ Cups Chicken Broth low sodium
  • 1 teaspoons Kosher Salt
  • Dash of Pepper
  • 1 Cup Heavy Cream
  • ½ Cup Milk any percentage is fine
  • 12 oz Peas frozen
  • ¼ Cup Parsley fresh, chopped
  • 1 Cups Mozzarella Cheese shredded
  • ⅓ Cup Parmesan Cheese shredded
  • 1 Cup Kettle Brand Honey Dijon Chips crushed
US Customary - Metric

Instructions

  • Preheat the oven to 350˚F.
  • Cook the pasta in a large pot of salted water until al dente, following package instructions.
    12 oz Spaghetti
  • Chop 4 cups of turkey meat, shredding a bit as you chop. Set aside.
    4 Cups Turkey
  • Place a large dutch oven or pot over medium/high heat and add a drizzle of oil then add sliced mushrooms and sauté 3 min or until softened.
    1 Cup Button Mushrooms, Olive Oil
  • Add minced garlic and sauté for 1-2 min until fragrant.
    2 Garlic Cloves
  • Into the pot, melt the butter and once melted, whisk in 1/3 cup flour until lightly golden and slightly nutty in aroma.
    4 Tablespoons Butter, ⅓ Cup Flour
  • Add the chicken broth, 1 teaspoon Kosher salt, a dash of pepper and whisk until smooth.
    2 ½ Cups Chicken Broth, 1 teaspoons Kosher Salt, Dash of Pepper
  • Add the cream and milk and bring to a simmer to thicken.
    1 Cup Heavy Cream, ½ Cup Milk
  • Season sauce with more salt and pepper to taste.
  • Place the turkey and pasta into the pot then sprinkle in 1/4 cup chopped fresh parsley, peas, shredded mozzarella cheese and parmesan cheese and stir to combine.
    12 oz Peas, ¼ Cup Parsley, 1 Cups Mozzarella Cheese, ⅓ Cup Parmesan Cheese
  • Cover and bake at 350˚F for 30 min then remove lid, sprinkle with crushed Kettle Brand Honey Dijon Chips and continue baking 10 min.
    1 Cup Kettle Brand Honey Dijon Chips
  • Serve immediately.

Notes

To reheat turkey tetrazzini, cover with foil and heat in 300 degree oven toll warm.

Nutrition

Serving: 1bowl | Calories: 565kcal | Carbohydrates: 51g | Protein: 27g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 102mg | Sodium: 895mg | Potassium: 575mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1277IU | Vitamin C: 22mg | Calcium: 196mg | Iron: 2mg