Turkey Tetrazzini

This turkey tetrazzini is loaded with juicy turkey, creamy pasta, and sautéed veggies. It's the ultimate comfort food and a perfect way to use up leftover turkey!

Course Main Course

Cuisine American

Keyword Turkey Tetrazzini, Turkey Tetrazzini Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 422kcal

Author Natalya Drozhzhin

Ingredients

1 lb cooked turkey cubed
12 oz spaghetti or linguine
8 tbsp unsalted butter divided
1 medium onion chopped
8 oz baby bella mushrooms sliced
3 garlic cloves minced
1/4 cup all purpose flour
3 cups chicken broth low sodium
1 cup heavy whipping cream
1 tsp salt adjust to taste
1/2 tsp ground black pepper
2 cups mozzarella cheese shredded

US Units - Metric

Instructions

Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente — a few minutes short of the package instructions.
Preheat a large deep pot with 4 tbsp of butter on medium-high. Add in the chopped onions and sauté until translucent, about 5 minutes. Add in the mushrooms and sauté until softened and golden.
Add the garlic and cook for another minute. Stir in the remaining 4 Tbsp of butter and the flour, and cook for a few minutes until fully incorporated.
Gradually pour in the broth and cream and simmer until thickened, about 5 minutes.
Season the mixture with salt and pepper. Mix in one cup of cheese and the cooked spaghetti and turkey, then transfer to a 9x13 inch pan (or 12 inch round pan).
Top with the remaining cheese. Bake the dish uncovered for 25- 30 minutes until golden and bubbly. Serve immediately and enjoy!

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