Description
This Turkey Tetrazzini is the ultimate comfort food and the perfect way to transform holiday leftovers into a destination dish. This classic casserole features a luxurious, creamy sauce infused with dry sherry, tender pasta, savory turkey, and earthy mushrooms. Topped with a crispy panko-Parmesan crust and baked until bubbly, it’s a hearty and satisfying meal that is pure nostalgia in a bowl.
Ingredients
12 ounces spaghetti
6 tablespoons unsalted butter, divided
8 ounces cremini mushrooms, sliced
1 medium yellow onion, chopped
3 cloves garlic, minced
⅓ cup all-purpose flour
3 cups chicken broth
1 cup heavy cream
⅓ cup dry sherry
1 pinch ground nutmeg
salt and ground black pepper to taste
3 cups cooked turkey, diced
1 cup frozen peas
1 cup grated Parmesan cheese
½ cup panko breadcrumbs
2 tablespoons chopped fresh parsley, for garnish
Instructions
Cook Pasta and Sauté Vegetables:
Preheat oven to 375°F (190°C). Cook spaghetti until very al dente (2 minutes less than package directions). Meanwhile, melt 4 tablespoons of butter in a large Dutch oven. Sauté the mushrooms and onion for 8-10 minutes until softened.
Build the Creamy Sauce:
Stir in the garlic and cook for one minute. Sprinkle the flour over the vegetables and stir for another minute. Slowly pour in the dry sherry, scraping up any browned bits. Whisk in the chicken broth and heavy cream until smooth. Simmer for 5 minutes until the sauce thickens.
Combine Everything:
Remove the sauce from the heat and stir in the nutmeg, salt, and pepper. Fold in the cooked turkey, frozen peas, al dente spaghetti, and ½ cup of Parmesan cheese until everything is well coated.
Assemble and Bake:
Pour the mixture into a greased 9×13-inch baking dish. In a small bowl, toss the panko breadcrumbs and remaining ½ cup of Parmesan with 2 tablespoons of melted butter. Sprinkle this over the casserole. Bake for 25-30 minutes until bubbly and golden. Garnish with fresh parsley before serving.
Notes
Make-Ahead Option:
This casserole is perfect for making ahead. Assemble the entire dish (without the panko topping), cover, and refrigerate for up to one day. When ready to bake, add the topping and increase the baking time by 10-15 minutes.
No Sherry? No Problem:
If you prefer to cook without alcohol, you can substitute the dry sherry with an equal amount of chicken broth. Add a small squeeze of fresh lemon juice at the end to provide a similar touch of acidity.
Protein Variations:
If you don’t have leftover turkey, this dish works equally well with shredded rotisserie chicken.
- Prep Time: 20
- Cook Time: 45
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: turkey tetrazzini, leftover turkey recipe, pasta casserole, creamy pasta bake, holiday leftovers, comfort food