High Fructose Corn Syrup Free Turkey Tetrazzini

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.9

(18)

High Fructose Corn Syrup Free Turkey Tetrazzini

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!