Turkey Tetrazzini
Turkey Tetrazzini is a creamy weeknight pasta dish ready in just 50 minutes. With a rich Parmesan sauce, mushrooms, and optional wine, this simple yet elegant recipe strikes a delightful balance between indulgence and ease. Baked to perfection, it offers a satisfying bowl of comfort, celebrating straightforward and flavorful cooking.
Equipment
- Large pot for boiling pasta
- Large skillet or saucepan
- Baking Dish
- Mixing bowls
- Whisk
- Cooking spray or butter for greasing the baking dish
Ingredients
- 8 oz spaghetti or fettuccine
- 3 cups cooked turkey shredded or diced
- 2 cups mushrooms sliced
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 cups chicken or turkey broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup dry white wine optional
- 1 teaspoon garlic powder
- Salt and pepper to taste
- ¼ cup fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add mushrooms and cook until they release their moisture and become golden brown.
- Sprinkle flour over the mushrooms and butter, stirring continuously to create a roux. Cook for 2-3 minutes until the raw flavor of the flour is cooked out.
- Gradually whisk in the chicken or turkey broth, ensuring there are no lumps. Stir in the heavy cream and continue to cook until the mixture thickens.
- Add Parmesan cheese, garlic powder, and white wine (if using). Season with salt and pepper to taste. Allow the sauce to simmer for an additional 5 minutes.
- Stir in the cooked turkey, followed by the cooked pasta. Mix until the pasta is evenly coated in the sauce.
- Grease a baking dish and transfer the pasta mixture into it.
- Bake in the preheated oven for 20-25 minutes or until the top is golden and the sauce is bubbly.
- Remove from the oven and let it rest for 5 minutes before serving.
- Garnish with chopped parsley before serving.