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How to Make Top-Notch Turkey Tetrazzini - A Step-by-Step Guide

When it comes to comfort food, few dishes can rival the hearty and satisfying flavors of a classic turkey tetrazzini. This creamy, cheesy pasta bake is the perfect way to use up leftover turkey after a holiday feast, and it's a fantastic option for a cozy family dinner any time of year. Our recipe for Top-Notch Turkey Tetrazzini is a tried and true favorite, and it's sure to become a staple in your recipe repertoire.

One of the best things about turkey tetrazzini is its versatility. Y...

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Ingredients

  • 1 (8 ounce) package dry spaghetti
  • 7 tablespoons butter, divided
  • 1 cup sliced mushrooms
  • ¼ cup chopped onions
  • ½ teaspoon chopped garlic
  • 5 tablespoons all-purpose flour
  • 2 cups Swanson® Chicken Broth
  • 1 cup half-and-half
  • 1 teaspoon salt
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon freshly ground black pepper
  • 3 cups diced cooked turkey
  • 1 cup frozen peas
  • ½ cup grated Parmesan cheese
  • ½ cup Italian-style panko bread crumbs
  • 2 tablespoons chopped fresh parsley, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with non-stick cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain well. Keep warm.
  • Melt 4 tablespoons butter in a skillet over medium heat. Cook and stir mushrooms and onions until onions begin to turn translucent and mushrooms release some liquid, about 5 minutes. Add garlic and stir until fragrant, about 1 minutes. Add flour, stirring constantly, until thoroughly incorporated in the butter and begins to bubble, about 2 minutes.
  • Mix the Swanson® Chicken Broth and half-and-half together; pour gradually into mushroom mixture, whisking until it is smooth. Season with salt, poultry seasoning, and pepper. Bring to a boil, stirring occasionally. Reduce and continue cooking until mixture begins to thicken, about 3 minutes. Mix in turkey and peas. Remove from heat.
  • Melt 3 tablespoons butter in a small saucepan over low heat. Stir in the Parmesan cheese and panko bread crumbs, mixing until crumbly. Remove from heat.
  • Place 1/2 of the spaghetti in the bottom of prepared casserole dish. Spoon 1/2 of the sauce mixture over the spaghetti. Repeat the layer with the remaining spaghetti and sauce. Sprinkle the bread crumb mixture over the top.
  • Bake in preheated oven until bubbly and the top is golden brown, 20 to 25 minutes. Top with chopped fresh parsley.

    • Nutrition

    551 cal.

    • Total Fat: 26g
    • Saturated Fat: 14g
    • Cholesterol: 111mg
    • Sodium: 1146mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 33g
    • Vitamin C: 7mg
    • Calcium: 158mg
    • Iron: 4mg
    • Potassium: 458mg

    Categories

    Pasta recipes
    Turkey recipes
    Mushroom recipes
    Cheese recipes
    Cream recipes