Turkey Tetrazzini
A creamy baked pasta casserole loaded with shredded turkey, tender mushrooms, and spaghetti, all bound in a rich sherry-cream sauce and topped with a Parmesan-breadcrumb crust. The ideal way to transform leftover turkey into a crowd-pleasing dinner.
Ingredients
- 12 oz spaghetti or thin spaghetti, broken in half
- 3 cups cooked turkey, shredded or cubed
- 6 tbsp unsalted butter
- 1 yellow onion, diced
- 2 stalks celery stalks, thinly sliced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic cloves, minced
- 6 tbsp all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup heavy cream
- 1/4 cup dry sherry (or substitute chicken broth)
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated
- 1/2 cup panko breadcrumbs
Instructions
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1
Preheat oven to 375 F (190 C) and grease a 9x13-inch baking dish. Cook 12 oz broken in half spaghetti or thin spaghetti in salted boiling water until barely al dente, 1-2 minutes less than package directions. Drain and set aside.
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2
In a large deep skillet, melt 6 tbsp unsalted butter over medium-high heat. Add 1 diced yellow onion and 2 stalks thinly sliced celery stalks and cook until softened, about 4 minutes. Add 8 oz sliced cremini mushrooms and cook, stirring, until they release their liquid and turn golden, about 5 minutes. Add 3 cloves minced garlic cloves and cook 30 seconds.
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3
Sprinkle 6 tbsp all-purpose flour over the vegetables and stir for 1-2 minutes until the raw flour smell is gone. Gradually whisk in 2 cups chicken or turkey broth, then 1 cup heavy cream and 1/4 cup dry sherry (or substitute chicken broth), until smooth.
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4
Bring to a simmer and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 4 minutes. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
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5
Remove from heat. Stir in the drained spaghetti or thin spaghetti, 3 cups shredded or cubed cooked turkey, and 1 cup frozen peas until everything is evenly coated. Transfer to the prepared baking dish.
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6
In a small bowl, toss 1/2 cup panko breadcrumbs with 1/2 cup grated Parmesan cheese and scatter evenly over the top of the casserole.
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7
Bake uncovered until the topping is golden and the casserole is bubbling, 25-30 minutes. Let rest 10 minutes before serving.