Easy  Easy Turkey Tetrazzini Recipe

This easy turkey tetrazzini recipe with shredded turkey, peppers, and pasta in a garlicky cheese sauce is perfect for casserole fans and those with leftover turkey from the holidays.  

INGREDIENTS

FOR THE BREADCRUMB TOPPING: – 4 Tablespoons unsalted butter – 1 Tablespoon fresh thyme leave – 2 cups Panko breadcrumb – 1/2 cup grated Parmesan cheese FOR THE TURKEY TETRAZZINI: – 1 pound uncooked pasta, such as rotini, spaghetti or linguini  – 1/2 cup unsalted butter, plus more for greasing baking dish – 1 1/2 cups diced baby bella mushroom – 1 cup diced yellow onion – 1 tablespoon minced garlic – 2 teaspoons fresh thyme leave – 1/2 cup all-purpose flour – 3 1/2 cups chicken broth or turkey stock  – 1 cup heavy cream – 1 1/2 cups shredded white cheddar cheese  – 4 cups cooked, shredded turkey (See Kelly’s Note) – 1 1/2 cups frozen pea

INGREDIENTS

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 1

Heat butter and thyme in a medium pan. Add breadcrumbs and toast 2 minutes.  

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 2

Mix Parmesan and breadcrumbs in a bowl. Breadcrumb topping aside.Preheat the oven to 400°F. Grease a 13x9-inch baking dish with unsalted butter.  

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 3

Boil salted water in a big saucepan. Simmer pasta for 10 minutes until al dente. Drain and save pasta.  

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 4

Combine butter, mushrooms, onion, garlic, thyme, and ½ teaspoon kosher salt in a large stock pot or Dutch oven over medium-low heat. Five minutes, stirring occasionally.  

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 5

Cook vegetables in flour for 2 minutes, stirring. Add chicken stock and heavy cream, scraping brown bits from the pot. Cook at a simmer for 3 minutes to thicken after boiling.  

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 6

Taste and season with salt and pepper after adding white cheddar cheese, shredded turkey, and peas.   

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 7

Add cooked spaghetti to the baking dish. Add breadcrumbs and bake for 20–25 minutes until golden brown and bubbling.Serve after 10 minutes of oven cooling.   

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