Description
This classic Turkey Tetrazzini is a comforting casserole combining tender spaghetti noodles, succulent shredded turkey, and a creamy mushroom sauce enriched with fresh herbs and Parmesan cheese. Finished with a buttery cracker topping and baked to golden perfection, it’s a delightful way to transform leftover turkey into a hearty, crowd-pleasing meal.
Ingredients
Scale
Pasta
- 1 pound spaghetti noodles
Sauce Ingredients
- 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 your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Cook the spaghetti noodles according to the package directions until al dente, then drain and set aside.
- Sauté Vegetables: In a large skillet with deep sides, melt 6 tablespoons of butter over medium-low heat. Add the chopped white onion and cook until translucent, about 5 minutes. Add the minced garlic, sliced baby bella mushrooms, fresh thyme, and rosemary. Cook, stirring occasionally, until the mushrooms have softened, approximately 5 minutes.
- Make Sauce: Sprinkle the all-purpose flour over the cooked vegetables and stir to coat them evenly. Continue cooking and stirring constantly for 2 minutes to cook out the raw flour taste. Gradually whisk in the chicken stock followed by the half & half, stirring constantly to prevent any lumps. Bring the sauce to a gentle simmer and cook for about 3 minutes, or until it has thickened nicely.
- Combine Ingredients: Stir in the sour cream, kosher salt, black pepper, and half of the grated Parmesan cheese. Add the shredded cooked turkey and frozen peas to the sauce, stirring until everything is well combined.
- Add Pasta: Add the cooked spaghetti noodles to the sauce mixture and toss gently to coat the pasta evenly with the creamy sauce and turkey mixture.
- Assemble and Bake: Transfer the pasta mixture into the prepared baking dish, spreading it evenly. Melt the remaining 2 tablespoons of butter and in a small bowl, combine this 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, or until the top is golden brown and the casserole is bubbly.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly before serving to allow it to set for easier portioning.
Notes
- For best flavor, use leftover roasted turkey or rotisserie turkey.
- Make sure to cook the spaghetti just until al dente to avoid overcooking during baking.
- You can substitute sour cream with Greek yogurt if preferred.
- The crushed butter crackers topping adds a delightful crunch; you can swap with crushed seasoned breadcrumbs if desired.
- Fresh thyme and rosemary can be substituted with 1 teaspoon dried herbs if fresh are not available.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
