Description
Use leftover turkey in this easy one-pot turkey tetrazzini with spaghetti, a rich mushroom sauce, and parmesan cheese. So good!
Ingredients
- 12 oz dry spaghetti
- 1 stick of butter (8 tbsp)
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 pound cremini mushrooms
- â…“ cup all-purpose flour
- 2 cups chicken stock
- 1.5 cups heavy cream
- 2 cups whole milk
- 1 cup grated parmesan, divided
- 3 tablespoons sherry
- ½ tablespoon salt
- 1 teaspoon ground white pepper
- ¼ cup chopped Italian parsley, divided
- 4 cups shredded cooked turkey breast
- 1 cup frozen peas
Instructions
- Preheat oven to 350°F. Cook the pasta in salted water until al dente (8-10 minutes), then cool it down. Set aside.
- Melt butter in a Dutch oven. Once melted, add the onions and cook for 3 to 5 minutes. Add garlic and mushrooms and cook for at least 5 minutes.
- Add flour and cook for 3 more minutes. Add your chicken stock and bring it to a simmer. Add cream and bring to a simmer again.
- Add milk and ¾ of the parmesan, whisking until combined. Add sherry, salt, pepper, half of the Italian parsley, and turkey. Cook for 3 more minutes.
- Add the peas and pasta, mixing until combined. Place the remaining cheese on top and bake for 20 minutes.
- Remove from the oven and let the tetrazzini cool down for 15 minutes. Garnish with the remaining parsley, and serve.
Notes
Store your leftover turkey tetrazzini in an airtight container in the refrigerator for 3-5 days. To reheat, you can either microwave it or heat it in the oven.
- Prep Time: 30 minutes
- Rest Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Italian-American