Description
This Turkey Tetrazzini is a comforting baked pasta casserole featuring tender spaghetti, shredded turkey, sautéed mushrooms, and a creamy Parmesan sauce, all topped with a crispy buttery cracker crust. Perfect for using leftover turkey and making a hearty family meal.
Ingredients
Scale
Pasta
- 1 pound spaghetti noodles
Sauce and Vegetables
- 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). Grease a 9×13 inch baking dish to prevent sticking. Cook the spaghetti noodles according to the package directions until al dente, then drain and set aside.
- Sauté Vegetables: In a large skillet with high sides, melt 6 tablespoons of the butter over medium-low heat. Add the chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic, sliced mushrooms, fresh thyme, and rosemary. Continue cooking, stirring occasionally, until the mushrooms become tender, about another 5 minutes.
- Make Sauce: Sprinkle the flour evenly over the cooked vegetables and stir constantly for 2 minutes to form a roux. Gradually whisk in the chicken stock, followed by the half & half, stirring continuously to avoid lumps. Bring the sauce to a gentle simmer and cook until it thickens, about 3 minutes.
- Combine Ingredients: Stir in the sour cream, kosher salt, black pepper, and half of the Parmesan cheese. Add the shredded cooked turkey and frozen peas to the sauce and mix until well combined.
- Add Pasta: Gently fold the cooked spaghetti into the sauce mixture, ensuring all the noodles are evenly coated with the creamy sauce.
- Assemble and Bake: Pour the pasta mixture into the prepared baking dish. Melt the remaining 2 tablespoons of butter and combine it in a small bowl with the crushed butter crackers and the remaining Parmesan cheese. Evenly sprinkle this crumb topping over the casserole. Bake in the preheated oven for 25 to 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 for a few minutes. This resting time allows the dish to set and makes it easier to serve. Enjoy your warm, comforting turkey tetrazzini!
Notes
- Use leftover cooked turkey or rotisserie turkey for convenience and flavor.
- If fresh thyme or rosemary is unavailable, dried herbs can be used but reduce quantity as dried herbs are more potent.
- You can substitute half & half with whole milk and add a tablespoon of butter for richness if desired.
- For a gluten-free version, use gluten-free pasta and gluten-free flour or cornstarch as a thickener.
- Make sure not to overcook the pasta during boiling since it will cook further in the oven.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
