This classic Turkey Tetrazzini is the ultimate comfort food, featuring tender cooked turkey and spaghetti tossed in a rich, velvety cream sauce. The dish is elevated with earthy sauted mushrooms, sweet onions, and crispy bacon bits that add a wonderful smoky crunch. Its a hearty, protein-packed main that feels indulgent yet is simple enough for a busy weeknight. Perfect for using up leftover roasted turkey or chicken, this casserole brings a warm, home-style Italian flavor to your table. Serve it straight from the oven for a satisfying meal that the whole family will love and ask for again.
Turkey Tetrazzini
Description
This classic Turkey Tetrazzini is the ultimate comfort food, featuring tender cooked turkey and spaghetti tossed in a rich, velvety cream sauce. The dish is elevated with earthy sauted mushrooms, sweet onions, and crispy bacon bits that add a wonderful smoky crunch. Its a hearty, protein-packed main that feels indulgent yet is simple enough for a busy weeknight. Perfect for using up leftover roasted turkey or chicken, this casserole brings a warm, home-style Italian flavor to your table. Serve it straight from the oven for a satisfying meal that the whole family will love and ask for again.Ingredients
Directions
-
Preheat oven to 350F (175C).
-
Cook spaghetti according to package directions until al dente. Drain and set aside.
-
In a large skillet, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve 2 tablespoons of bacon grease in the skillet.
-
Add butter to the skillet with the bacon grease. Once melted, add sliced mushrooms and chopped onion. Saut until softened and mushrooms are browned, about 5-7 minutes.
-
Sprinkle flour over the mushroom and onion mixture, stirring constantly to cook the flour for 1 minute.
-
Gradually whisk in chicken broth and half-and-half, ensuring no lumps form. Bring to a gentle simmer and cook until the sauce thickens, about 3-5 minutes.
-
Stir in dry sherry (if using), black pepper, and the cooked turkey or chicken. Remove from heat.
-
Combine the cooked spaghetti with the cream sauce in a large bowl, tossing gently to coat evenly.
-
Transfer the pasta mixture to a greased 9x13-inch baking dish.
-
Sprinkle crumbled bacon and additional cheese (if desired) over the top.
-
Bake for 20-25 minutes, or until bubbly and heated through. Let stand for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1343.0kcal
- % Daily Value *
- Total Fat 83.7g129%
- Saturated Fat 33.2g166%
- Cholesterol 231.1mg78%
- Sodium 1991.3mg83%
- Total Carbohydrate 55.9g19%
- Dietary Fiber 3.9g16%
- Sugars 4.1g
- Protein 86.0g172%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350F or in the microwave.
Substitutions: You can use leftover roast chicken instead of turkey. For a richer sauce, substitute heavy cream for half-and-half.
Variations: Add a cup of grated Parmesan cheese to the sauce for extra flavor. Top with breadcrumbs mixed with butter for a crunchy crust.
Tip: If the sauce becomes too thick after baking, stir in a splash of milk or broth to loosen it.
