Homemade Turkey Tetrazzini for a Cozy Night In
This creamy pasta bake is a comfort food classic featuring tender turkey, earthy mushrooms, and a rich sauce.
Equipment
- Large Pot
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Main Ingredients
- 3 cups Cooked Turkey Shredded and well-seasoned.
- 12 ounces Spaghetti or Linguine Cook until al dente.
- 1 cup Button Mushrooms Sliced.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 4 tablespoons Butter For the roux.
- 1/4 cup Flour For thickening the sauce.
- 2 cups Chicken Broth Low-sodium preferred.
- 1 cup Milk Whole milk for creaminess.
- 1 cup Parmesan Cheese Grated, for topping.
- to taste Salt and Pepper For seasoning.
- 1 handful Fresh Parsley Chopped, for garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- Boil salted water and cook spaghetti or linguine until al dente. Drain and set aside.
- Melt butter in a skillet over medium heat. Sauté chopped onion until translucent.
- Add minced garlic and sliced mushrooms, cooking until mushrooms are browned.
- Sprinkle flour over the mixture, stirring to combine and cook for 1-2 minutes.
- Gradually pour in chicken broth, whisking to prevent lumps. Simmer until thickened.
- Reduce heat, stir in milk, Parmesan cheese, salt, and pepper until creamy.
- In a mixing bowl, combine cooked pasta and shredded turkey. Pour sauce over and mix well.
- Transfer mixture to a greased baking dish and sprinkle with additional Parmesan cheese.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15-20 minutes until golden brown.
- Let cool for a few minutes, garnish with parsley, and serve warm.
Notes
For variations, consider adding vegetables like spinach or peas, or using different cheeses.