If you are looking for a good way to use leftover Thanksgiving turkey, try making a batch of this delicious turkey tetrazzini. You’ll be glad that you had extra turkey when you taste this casserole.
With Thanksgiving just a couple of weeks away, we’re all looking for ways to use our leftovers from the big meal. Turkey sandwiches are always a good option. I think that you’ll also enjoy this turkey tetrazzini for dinner.
Tips
- I include a lot of mushrooms. Cut the amount in half if you prefer less.
- Turkey tetrazzini often includes peas. If you use fresh peas, add them to the skillet when you add the garlic.
Ingredients
You’ll need the following ingredients to make this turkey tetrazzini recipe.
- 1/2 pound dried spaghetti
- 6 tablespoons butter, divided into 4 and 2 tablespoons (plus a little more to butter the baking dish)
- 3/4 cup diced onion
- 2 cloves garlic, crushed and chopped fine
- 24 ounces sliced mushrooms (I used baby portabello and white)
- 1/3 cup flour
- 1 cup turkey broth (chicken broth will work)
- 1 1/2 cups light cream
- 3 tablespoons sherry
- 1/2 teaspoon Kosher salt (and more for the pasta water)
- 1/2 teaspoon fresh ground pepper (or more to taste)
- 3 cups turkey, cut or shredded into bite-size pieces
- 1/3 cup grated or shredded Parmesan cheese
Directions
Preheat the oven to 350 degrees. Butter a 9”-x-13” baking dish.
Bring a large pot of water to a boil, add a generous amount of salt, and cook the spaghetti according to package directions until it is al dente. Drain it.
While the pasta is cooking, start cooking the vegetables. In a large heavy skillet, add 2 tablespoons of butter and melt it over medium high heat. Add the onions and cook them for a few minutes. Turn the heat down to medium and add the garlic. Continue cooking until the onions are translucent. Add the mushrooms and cook for another 5 minutes. Remove the pan from the heat and set it aside.
In a heavy saucepan, make a roux. Melt 4 tablespoons of butter over medium heat. Whisk in the flour until smooth. Slowly whisk in the turkey broth, cream and sherry. Cook for 5 – 8 minutes, whisking constantly. It should simmer, but don’t let it boil. Add 1/2 teaspoon salt and 1/4 teaspoon fresh ground pepper.
In a large bowl, add the pasta, vegetables, turkey and sauce. Taste the sauce and adjust the salt and pepper if needed.
Pour the pasta mixture into the baking dish and spread it out evenly. Sprinkle it with grated cheese.
Bake for 30 – 40 minutes, until the sauce is bubbling and the top is golden. Remove from the oven and serve.
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