Turkey Tetrazzini 🍝
Spaghetti and turkey baked in a Parmesan cream sauce with mushrooms until golden, the best thing to ever happen to leftovers.
Ingredients (serves 6)
- 1.5 lbs turkey
- 12 oz spaghetti
- 1 lb mushrooms
- 1 onion
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 1 cup Parmesan
- 1 cup frozen peas
- 1/2 cup panko
- 1 tsp salt
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Try AnychefInstructions
- 1
Heat oven to 400°F. Boil the spaghetti in salted water 2 minutes shy of package time, about 8 minutes, then drain. Cube or shred the turkey.
- 2
Slice the mushrooms and dice the onion. Melt 3 tbsp butter in a large pot over medium-high and cook them 8 minutes until the mushrooms brown.
- 3
Stir in flour for 1 minute, then whisk in chicken stock and cream and simmer 4 minutes until thickened.
- 4
Off the heat, stir in 3/4 cup Parmesan, then fold in the spaghetti, turkey, peas, and salt.
- 5
Spread into a 9x13 inch baking dish and top with panko, remaining Parmesan, and remaining butter in small bits.
- 6
Bake 20 minutes until bubbling and golden on top. Rest 5 minutes before serving.
