Description
This Turkey Tetrazzini recipe is a comforting and creamy casserole featuring tender shredded turkey, spaghetti noodles, sautéed mushrooms, and a rich parmesan sauce. Baked until golden and bubbly with a crunchy buttery cracker topping, it’s perfect for a cozy family meal or using up leftover turkey.
Ingredients
Scale
Pasta
- 1 pound spaghetti noodles
Sauce and Filling
- 8 tablespoons unsalted butter, divided
- ½ cup chopped white onion
- 3 cloves garlic, minced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon fresh rosemary, finely chopped
- ¼ cup all-purpose flour
- 2 ½ cups chicken stock
- 1 cup half & half
- ½ cup sour cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese, divided
- 4 cups shredded cooked turkey
- 1 cup frozen peas
Topping
- 1 cup crushed butter crackers
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Cook the spaghetti according to package directions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet with deep sides, melt 6 tablespoons of the butter over medium-low heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic, sliced mushrooms, thyme, and rosemary. Continue cooking and stirring occasionally until the mushrooms have softened, about 5 minutes.
- Make Sauce: Sprinkle the flour over the cooked vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly to cook out the raw flour taste. Gradually whisk in the chicken stock and then the half & half, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer and cook for about 3 minutes until the sauce thickens.
- Combine Ingredients: Remove the sauce from heat and stir in the sour cream, kosher salt, black pepper, and half of the grated Parmesan cheese. Add the shredded cooked turkey and frozen peas, mixing everything thoroughly to combine.
- Add Pasta: Fold the cooked spaghetti noodles into the sauce mixture, tossing gently to coat the noodles evenly with the creamy sauce.
- Assemble and Bake: Pour the pasta and turkey mixture into the prepared baking dish. In a small bowl, melt the remaining 2 tablespoons of butter. Combine the melted butter with the crushed butter crackers and the remaining Parmesan cheese. Sprinkle this topping evenly over the casserole. Bake in the preheated oven for 25-30 minutes until the top is golden brown and the casserole is bubbly.
- Cool and Serve: Allow the casserole to cool slightly for about 5 minutes before serving to let it set and make it easier to portion.
Notes
- Use leftover turkey or rotisserie chicken in place of cooked turkey.
- For a lighter option, substitute half & half with whole milk or reduce the sour cream amount.
- Fresh herbs can be substituted with ½ teaspoon dried thyme and rosemary each if fresh are unavailable.
- To make ahead, prepare everything up to assembly, cover, refrigerate overnight, then bake as directed.
- Ensure spaghetti is not overcooked to avoid mushy texture after baking.
