If you’re looking for a comforting and delicious meal to make with your leftover turkey, look no further than this turkey tetrazzini recipe. This classic dish features tender chunks of turkey, mushrooms, and pasta all baked in a creamy sauce with a crunchy breadcrumb topping. Not only is it a great way to use up your Thanksgiving or Christmas turkey leftovers, but it’s also perfect for a cozy family dinner any time of year.
|12 oz.||spaghetti or linguine|
|1/2 cup||unsalted butter|
|1/2 cup||all-purpose flour|
|4 cups||chicken broth|
|1 cup||heavy cream|
|1/2 cup||dry white wine|
|1 cup||grated Parmesan cheese|
|2 cups||cooked turkey, shredded or chopped|
|1 cup||sliced mushrooms|
|1/2 cup||chopped onion|
|1/4 cup||chopped celery|
|1/4 cup||chopped fresh parsley|
|1/4 tsp.||garlic powder|
|1/4 tsp.||black pepper|
|2 tbsp.||melted butter|
- Preheat oven to 375°F. Cook spaghetti according to package instructions, then drain and set aside.
- In a large skillet, melt 1/2 cup butter over medium heat. Add mushrooms, onions, and celery and sauté until tender.
- Add flour, garlic powder, black pepper, and salt to the skillet, stirring until smooth. Gradually add chicken broth, heavy cream, and white wine, stirring constantly until the sauce thickens.
- Stir in Parmesan cheese, cooked turkey, and parsley until well combined. Add cooked spaghetti and stir to coat.
- Transfer the mixture to a greased 9×13-inch baking dish.
- In a small bowl, mix breadcrumbs and melted butter. Sprinkle over the top of the pasta mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the sauce is bubbly.
- Let the turkey tetrazzini cool for a few minutes before serving.
Enjoy this delicious and easy turkey tetrazzini recipe with your family and friends, and savor the rich flavors and comforting warmth of this classic dish.