Classic Turkey Tetrazzini Recipe
Ingredients
- Cooking spray
- 1 lb. spaghetti
- 6 Tbsp. butter, divided
- 2 cloves garlic, minced
- 14 oz mirepoix, I buy at Trader Joe’s - a mix of onion, carrots, and celery
- 1/2 c. white wine
- 1/4 c. all-purpose flour
- 2 1/2 c. low-sodium chicken broth
- 1 c. heavy cream
- Kosher salt
- Freshly ground black pepper
- 2 lb. leftover roast turkey, chopped (about 4 cups)
- 2 c. shredded white cheddar, divided
- 1 c. frozen peas
- 1 tsp. dried basil
- 1/2 tsp. nutmeg
- 1 c. panko bread crumbs
- 1/2 c. freshly grated Parmesan
- 2 Tbsp. extra-virgin olive oil
Instructions
- Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling salted water, cook spaghetti according to package directions. Drain.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add the mirepoix and saute for a few minutes. Add garlic and cook for 1 minute. Add the wine and remaining butter to the skillet.
- Whisk in flour and cook until golden, 3 minutes. Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper.
- Add turkey, cheese, peas, and basil and toss until combined. Add cooked spaghetti and toss to coat. Season with salt and pepper, then transfer mixture into prepared dish.
- In a medium bowl, toss to combine panko and Parmesan. Top baking dish evenly with panko and cheese mixture. Drizzle with olive oil.
- Bake until top is golden and cheese is melty, 25-30 minutes.
- Let cool 10 minutes before serving.