Description

Turkey Tetrazzini is a comforting baked pasta casserole featuring tender turkey, mushrooms, green peas, and a rich creamy sauce made with cream cheese and turkey broth. This hearty dish is topped with crunchy panko breadcrumbs and melted cheeses, creating a perfect combination of textures and savory flavors ideal for family dinners or holiday leftovers.

Ingredients

Scale

Pasta

1 1/2 lb. thin spaghetti, broken in half

Sauce and Vegetables

4 Tbsp. butter
4 cloves garlic, minced
1 lb. white mushrooms, quartered
1/2 tsp. salt, plus more to taste
1 cup white wine
1/3 cup flour
4 cups turkey (or chicken) broth, plus more for thinning
1 (8-oz.) package cream cheese
1 cup finely chopped black olives
1 1/2 cups frozen green peas

Protein and Toppings

3 cups cooked turkey, shredded or diced
4 slices bacon, fried and cut into bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
Ground black pepper, to taste
1 cup panko breadcrumbs

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Instructions

Cook Pasta: Cook the spaghetti until just shy of al dente according to package instructions, as it will finish cooking in the oven. Drain, rinse under cold water to stop cooking, and set aside.
Sauté Aromatics and Mushrooms: In a large pot, melt butter over medium-high heat. Add minced garlic and sauté for about two minutes until fragrant. Add quartered mushrooms and salt, sauté for an additional two minutes until mushrooms begin to soften. Pour in white wine and cook until the liquid reduces by half, concentrating the flavors.
Create the Roux and Sauce Base: Sprinkle flour over the mushroom mixture and stir continuously for one minute to cook out the raw flour taste. Gradually pour in turkey broth while stirring, and continue cooking for several minutes until the sauce thickens into a roux-like consistency.
Add Cream Cheese and Mix-ins: Lower heat to medium-low. Cube and add cream cheese in pieces, stirring until it melts completely, even if it takes some time and small clumps remain initially. Stir in cooked turkey, chopped black olives, frozen peas, fried bacon bits, monterey jack cheese, and parmesan cheese. Season with additional salt and ground black pepper to taste. Combine well.
Combine with Pasta: Add the cooked spaghetti to the sauce mixture, stirring to combine thoroughly. Add extra turkey broth as needed to keep the mixture moist and slightly saucy since it will dry out during baking. If the mixture seems soupy, this is acceptable.
Bake the Casserole: Transfer the pasta mixture into a large baking dish. Sprinkle panko breadcrumbs evenly over the top to create a crunchy crust. Bake in a preheated oven at 350°F (175°C) for approximately 20 minutes or until the casserole is bubbly and the breadcrumbs are golden brown. Remove from oven and let rest briefly before serving.

Notes

Do not overcook the pasta initially; it will finish cooking in the oven to prevent mushiness.
Use turkey broth to enhance the turkey flavor, but chicken broth can be substituted if unavailable.
Adding extra broth ensures the casserole remains moist and creamy rather than dry.
The cream cheese adds richness and creaminess but melts slower; be patient when stirring it in.
Panko breadcrumbs provide a desirable crunchy topping; regular breadcrumbs can be used but may be less crispy.
Feel free to substitute shredded chicken if turkey is not available.
Adjust salt and pepper seasoning to your taste, especially since bacon adds saltiness.

Nutrition

Serving Size: 1 serving (approx. 1/12 of recipe)
Calories: 430
Sugar: 4g
Sodium: 680mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 45g
Fiber: 3g
Protein: 28g
Cholesterol: 80mg