This classic turkey tetrazzini is a creamy turkey and spaghetti noodle casserole with mushrooms, onion, and peas topped with a crunchy topping of breadcrumbs to make a perfect recipe for leftover Thanksgiving turkey.
Course Main Course
Cuisine American
Keyword turkey tetrazzini
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 10
Calories 508kcal
Ingredients
16ouncesspaghetti noodles
12tablespoonsbutter, divided, plus more for the baking dish
2clovesgarlic, pressed
½poundcremini mushrooms, sliced
1medium yellow onion, chopped
2teaspoonsfresh thyme leaves, stems removed
½teaspoonkosher salt
½teaspoon freshly ground black pepper
4tablespoonsall-purpose flour
2bay leaves
3 ½cupschicken or turkey broth
½cupdry white wine
½cupwhole milk
½ teaspoonfreshly grated nutmeg
1cupgrated Parmesan cheese, divided, plus more for garnish
juice of one lemon
2cupsfrozen peas, thawed
4cupscooked turkey breast, cubed or shredded
⅓cupdry bread crumbs
Instructions
Preheat the oven to 450° F and prepare a 13 X 9-inch baking dish with 1 tablespoon of butter. Cook the spapghettin in salted water until al dente. Reserve ¼ cup of the pasta water, drain the pasta and transfer to a large bowl then set aside.
While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds or until fragrant, then add the mushrooms and onions. Cook until the vegetables soften, about 5-7 minutes. Stir in the fresh thyme leaves and season with kosher salt and freshly ground black pepper to taste. Stir in the turkey and peas.
In a separate saucepan, melt 8 tablespoons butter over medium heat and whisk in the flour, stirring constantly until the flour smells nutty and is lightly golden, about 2 minutes. Add the bay leaves, then whisk in the broth, wine, milk, and nutmeg and raise the temperature to medium-high, whisking constantly until the mixture thickens, about 3-5 minutes. Remove from the heat and stir in ¾ cup of the Parmesan cheese, and lemon juice.
Add the turkey mixture to the skillet with the sauce and toss to coat. Taste for seasoning and add more kosher salt or pepper to taste. Use tongs to add the cooked spaghetti to the skillet, tossing to coat well. If the mixture is too thick, add a little reserved pasta broth or milk until creamy.
Melt the remaining tablespoon of butter in the microwave. Add the bread crumbs and reserved ¼ cup Parmesan cheese to a small dish and drizzle with the melted butter, tossing to mix well.
Pour the spaghetti mixture into the casserole dish and sprinkle with the breadcrumbs. Bake for 15 minutes or until the mixture is bubbly and the top is golden brown and serve.