Turkey Tetrazzini
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.9(18)
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz spaghetti
- 1 tsp salt
For the sauce
- 4 tbsp unsalted butter, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, sliced
- ½ tsp dried thyme
- ½ cup dry white wine
- 4 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp freshly grated nutmeg
For the filling
- 3 cups cooked turkey, shredded or cubed
- 1 cup frozen peas, thawed
For the topping
- 1 cup parmesan cheese, finely grated, divided
- ½ cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.
- 2
Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente — tender but with a firm, chalky center — about 2 minutes less than the package directions. Drain in a colander and set aside.
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