Turkey Tetrazzini

5 from 2 votes

This creamy Turkey Tetrazzini is the ultimate comfort food! Made with turkey, mushrooms, and pasta baked in a rich, cheesy sauce, it’s an easy and delicious way to use up leftover Thanksgiving turkey. It also works well with a rotisserie chicken.

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Calories: 424kcal

Author: Linda Warren

Ingredients

8 ounces spaghetti or favorite pasta use a gluten-free pasta if needed
3 slices bacon cooked and crumbled
1 medium onion chopped
1 teaspoon minced garlic
2 Tablespoons olive oil
1 ½ cups fresh mushrooms sliced
2 cups chicken stock
3 stalks celery chopped
1 green bell pepper chopped
¼ cup butter
2 Tablespoons flour use cornstarch for a gluten-free version
1 cup half and half or heavy cream
3 Tablespoons sherry
1 teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon nutmeg
3 oz sharp cheddar cheese grated
3 cups cooked turkey chopped
¼ cup Parmesan cheese grated
Garnish: parsley

Instructions

Heat oven to 375 degrees. Spray a 9x13-inch baking dish with non-stick spray.
Cook pasta according to package directions. Rinse in cold water, drain and place in a large bowl.
While pasta is cooking, cook bacon in a large skillet until crisp. Place on paper towel to drain fat.
Leave the bacon fat in the skillet and sauté onion and garlic until translucent, about 5 minutes. Add to the bowl with pasta.
In the same skillet, heat olive oil over medium-high heat and sauté mushrooms until tender, about 5-10 minutes. Remove mushrooms and add to pasta.
Place chicken stock in a large microwave-safe measuring cup or bowl and add celery and pepper. Cook, covered, in microwave at 90 power for 5 minutes. Remove celery and pepper with slotted spoon and add to the bowl with pasta, onions and mushrooms.
In the same skillet, melt butter and blend in flour, stirring constantly. Add chicken stock and continue stirring until it starts to thicken. Add half and half, sherry, seasonings, and grated cheddar cheese. Add turkey and crumbled bacon.
Add chopped turkey and crumbled bacon to bowl with pasta and vegetables and stir to mix. Pour sauce over the pasta mixture and stir well.
Pour mixture into the prepared baking dish. Sprinkle grated Parmesan cheese on top . Bake 20-25 minutes or until lightly browned. Garnish with parsley and serve.

Notes

STORE/FREEZE/REHEAT

Store casserole, covered tightly, in the refrigerator for up to 4 days.

Freeze cooled casserole wrapped in foil or in an airtight freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Cover with foil and bake at 350°F for about 20 minutes, or until hot and bubbly. For individual servings, microwave on medium power in 30-second intervals until heated through.

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