Description
This classic Turkey Tetrazzini recipe is a creamy, comforting casserole featuring tender turkey, spaghetti, mushrooms, and peas in a rich Parmesan sauce, baked to golden perfection with a crispy cracker topping. Perfect for using up leftover turkey or as a hearty family dinner.
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 your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking. Cook the spaghetti according to the package instructions until al dente, then drain and set aside.
- Sauté Vegetables: In a large, deep skillet, melt 6 tablespoons of butter over medium-low heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Then add the minced garlic, sliced baby bella mushrooms, fresh thyme, and rosemary. Continue cooking, stirring occasionally, until the mushrooms soften, approximately 5 more minutes.
- Make Sauce: Sprinkle all-purpose flour evenly over the vegetables and stir well to coat everything. Cook this mixture for 2 minutes, stirring constantly to avoid burning. Slowly whisk in the chicken stock followed by the half & half, stirring continuously to prevent any lumps. Allow the sauce to come to a simmer and cook until thickened, about 3 minutes.
- Combine Ingredients: Stir the sour cream into the sauce along with salt, black pepper, and half of the grated Parmesan cheese. Add the shredded cooked turkey and frozen peas to the mixture, stirring gently to combine all ingredients evenly.
- Add Pasta: Toss the cooked spaghetti noodles into the sauce, ensuring the pasta is well coated with the creamy mixture.
- Assemble and Bake: Transfer the entire mixture into the prepared greased baking dish. Melt the remaining 2 tablespoons of butter and in a small bowl, combine this melted butter with crushed butter crackers and the remaining Parmesan cheese. Sprinkle this crunchy topping evenly over the casserole. Bake in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and the casserole is bubbly.
- Cool and Serve: Allow the casserole to cool slightly before serving to let the sauce set for easier portioning and to enhance flavors.
Notes
- Use leftover turkey or roast a fresh turkey breast for this recipe.
- Fresh herbs can be substituted with ½ teaspoon dried thyme and rosemary if needed.
- Butter crackers can be replaced with breadcrumbs or crushed Ritz crackers for topping.
- For a lighter version, substitute half & half with whole milk and use low-fat sour cream.
- This dish can be prepared ahead of time and baked just before serving.
