Turkey Tetrazzini Recipe
A creamy, comforting pasta dish made with leftover turkey.
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Main Ingredients
- 12 oz spaghetti cooked and drained
- 3 cups cooked turkey shredded
- 1 cup sliced mushrooms
- 1 cup frozen peas thawed
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese divided
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- to taste salt and pepper
Preheat oven to 350°F (175°C).
In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
Add mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
Stir in the cooked turkey, peas, chicken broth, and heavy cream. Bring to a simmer and cook for 5 minutes.
Mix in the cooked spaghetti and half of the Parmesan cheese. Season with salt and pepper to taste.
Transfer the mixture to a baking dish. Sprinkle the remaining Parmesan cheese on top.
Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
Let cool for a few minutes before serving.
Calories: 450kcal | Carbohydrates: 45g | Protein: 30g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 600mg | Potassium: 400mg | Fiber: 3g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg
Comfort Food, Pasta, Turkey