Description

This Thanksgiving Turkey Tetrazzini is a comforting casserole that transforms leftover turkey into a creamy, cheesy pasta dish perfect for post-holiday meals. Featuring tender spaghetti tossed in a rich mushroom and white wine sauce, combined with peas, sharp white cheddar, and topped with a crispy panko-Parmesan crust, this recipe offers a delightful blend of textures and flavors that will satisfy the whole family.

Ingredients

Scale

Main Ingredients

Cooking spray
Kosher salt
1 lb. spaghetti
6 Tbsp. unsalted butter, divided
2 cloves garlic, finely chopped
1 lb. baby bella mushrooms, rinsed, sliced
1/2 cup dry white wine
1/4 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
1 cup heavy cream
Freshly ground black pepper
2 lb. leftover turkey, chopped (about 5 cups)
1 cup frozen peas
1 cup shredded white cheddar
1 tsp. dried oregano

Topping

1 cup panko bread crumbs
1/2 cup finely grated Parmesan
2 Tbsp. extra-virgin olive oil

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Instructions

Preheat and Cook Pasta: Preheat your oven to 350°F (175°C) and grease a 13″ x 9″ baking dish with cooking spray. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
Sauté Mushrooms and Garlic: In a large Dutch oven over medium heat, melt 2 tablespoons of butter. Add the finely chopped garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the sliced baby bella mushrooms and dry white wine, cooking and stirring frequently until the wine is mostly absorbed and the mushrooms are tender, about 5 minutes.
Make the Sauce: Add the remaining 4 tablespoons of butter to the pot, then whisk in the all-purpose flour, cooking and whisking frequently for about 3 minutes until the mixture turns golden and fragrant. Gradually whisk in the low-sodium chicken broth and heavy cream, stirring until smooth without lumps. Simmer the sauce, stirring occasionally until thickened, about 5 minutes. Season with kosher salt and freshly ground black pepper to taste.
Combine Ingredients: Stir into the sauce the chopped leftover turkey, frozen peas, shredded white cheddar, and dried oregano. Toss until well combined. Add the cooked spaghetti and toss again to evenly coat the pasta with the sauce. Adjust seasoning with salt and pepper as needed. Transfer everything into the prepared baking dish.
Prepare Topping: In a medium bowl, toss together the panko bread crumbs, grated Parmesan, and extra-virgin olive oil until the crumbs are evenly coated. Sprinkle this mixture evenly over the pasta in the baking dish.
Bake and Serve: Bake the tetrazzini in the preheated oven until the topping is golden brown and the cheese is melted and bubbly, about 25 minutes. Remove from the oven and let cool for 10 minutes before serving to allow the casserole to set.

Notes

Leftover turkey can be substituted with cooked chicken if preferred.
Using low-sodium chicken broth helps control the saltiness of the dish, but adjust seasoning to taste.
For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
You can prepare the casserole ahead of time and refrigerate it before baking; just increase baking time slightly if cooking from cold.
Make sure to drain the pasta thoroughly to avoid a watery sauce.

Nutrition

Serving Size: 1 serving (about 1/8 of casserole)
Calories: 520
Sugar: 4g
Sodium: 480mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0.2g
Carbohydrates: 44g
Fiber: 3g
Protein: 32g
Cholesterol: 110mg