Turkey Tetrazzini

5 from 6 votes

Delicious Turkey Tetrazzini combines tender chunks of turkey with spaghetti, diced vegetables, and a savory cream sauce. Such a satisfying dinner recipe!

Prep Time20

Cook Time45

Course: Main Course

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

1 tablespoon kosher salt
16 ounces spaghetti
4 tablespoons butter
1 yellow onion diced
16 ounces mushrooms sliced
3 cloves garlic minced
4 tablespoons flour
1/2 cup dry white wine
3 cups chicken broth
1 cup heavy cream
1 teaspoon salt more to taste
1/2 teaspoon pepper more to taste
1 tablespoon Herbes de Provence
2 cups turkey chopped
1 cup peas
1 cup parmesan cheese divided

Instructions

Preheat oven to 350°F.
Add 1 tablespoon kosher salt to a large pot of water and bring to a boil. Cook 16 ounces spaghetti al dente according to package directions. When pasta is almost done (cooked enough to eat but still pretty firm), grab about a cup of the pasta water and set aside. Drain the pasta and set aside.
While the pasta is cooking, melt 4 tablespoons butter in large pan, and cook 16 ounces mushrooms (sliced) and 1 yellow onion (diced) over medium high heat until lightly browned and softened. Add 3 cloves garlic (minced) and cook an additional 3 minutes. Stir in 4 tablespoons flour and cook 3-4 minutes until golden and fragrant.
Deglaze the pan with 1/2 cup dry white wine, scraping the bottom of the pan. It will quickly evaporate.
Add 3 cups chicken broth and 1 cup heavy cream all at once. Cook until thick & bubbly. Bring to a gentle boil and then reduce heat to maintain a simmer so that it can thicken, stirring frequently. Add 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon Herbes de Provence.
Combine cooked spaghetti, 2 cups turkey, 1 cup peas, and about 3/4 of the parmesan cheese with the mushroom sauce. Pour into a greased 9×13 pan or large Dutch oven. The pasta will absorb a lot of the sauce when it cooks, so add some of the pasta water to thin it out, if needed.
Cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes, uncovered, until hot & bubbly.

Notes

Cooking tips:

Always boil pasta in salted water. It infuses great flavor into the pasta.
Be sure to under cook the pasta. You will finish cooking this meal in the oven, so boiling it to a very al dente state will allow it to not over cook and get mushy at the end.
To get the best sear on your mushrooms and onions, stir them as little as possible when they're sauteing in the butter.
The peas can be frozen or thawed as they will heat through quickly once combined with all of the hot ingredients.
You might want to try adding more pasta water than you think you'll need. It doesn't dilute the flavor at all and keeps the entire pasta dish saucy and not dry.
Cut this recipe in half if you're not feeding a giant crowd.
If you don't have leftover turkey from a large holiday meal, simply buy a thick chunk of turkey breast from the deli and shred or chop it into small pieces.

Nutrition