Turkey Avocado Tetrazzini Recipe

This classic creamy turkey and noodle casserole gets a unique twist with the addition of avocado to make a healthier, lightened-up sauce.


  • 16 ounces spaghetti noodles
  • 8 tablespoons butter divided, plus more for the baking dish
  • 1 clove garlic pressed
  • ½ pound cremini mushrooms trimmed and sliced
  • 1 medium yellow onion chopped
  • 2 teaspoons fresh thyme leaves stems removed
  • Freshly ground black pepper and kosher salt
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or turkey broth
  • ¼ cup dry white wine
  • 1 cup grated Parmesan cheese divided, plus more for garnish
  • 1/4 teaspoon freshly grated nutmeg
  • Juice from one lemon
  • 2 avocados seeded, halved, and peeled
  • 2 cups frozen peas thawed
  • 4 cups shredded turkey
  • 1/3 cup dry bread crumbs


  1. Preheat oven to 450 degrees F. Cook the noodles in salted water according to package directions or until al dente. Reserve ¼ cup of the pasta water, drain the pasta and transfer to a large bowl then set aside.
  2. Meanwhile heat melt 1 tablespoon of butter in a large sauté pan over medium heat. When butter melts, add the garlic and cook for 30 seconds or until fragrant. Add the mushrooms and onions and cook until the vegetables are softened, about 10 minutes. Stir in the fresh thyme leaves and season with kosher salt and freshly ground black pepper to taste.
  3. In a separate saucepan, melt 6 tablespoons butter over medium heat then whisk in the flour, stirring constantly until the flour smells nutty and is lightly golden, about 2 minutes. Add the broth and raise the temperature to medium high, whisking constantly until the mixture thickens, about 3-5 minutes. Remove from the heat and stir in the wine. Transfer the mixture to a blender and add the avocado halves. Cover the blender but leave the plastic center of the blender topper off to vent the heat from the sauce. Blend for 1 minute or until smooth. Add ¾ cup of the Parmesan cheese, grated nutmeg and lemon juice and mix to combine.
  4. Pour the avocado sauce over the pasta, add the peas, turkey and reserved mushroom mixture and mix well to combine. Taste for seasoning and add more kosher salt or pepper to taste. If mixture is too thick, add a little reserved pasta broth until creamy.
  5. 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. Toss to combine.
  6. Prepare a 13 by 9-inch baking dish with butter. Pour in the spaghetti mixture and sprinkle with the bread crumb mixture.
  7. Bake for 15 minutes or until the mixture is bubbly and the top is golden brown. Serve immediately.
  8. Originally published here.