Turn your leftover turkey into a total crowd-pleaser with this TurkeyTetrazzini recipe – it's an easy, cheesy, and creamy pasta bake packed with herbs and perfect for post-holiday meals.
Optional topping: 3/4 cup panko breadcrumbs and 2 tbsp. butter(Note 2)
Instructions
PREP: Preheat oven to 325°F and lightly grease a 9x13-inch ceramic pan. Bring 12 cups of water to a boil; add 1 tbsp salt and the broken spaghetti. Cook for one minute less than the package instructions. Drain and cool, tossing occasionally to prevent sticking.
MUSHROOMS: In a large pot, melt 4 tbsp butter over high heat. Then add mushrooms and cook (while stirring) for four minutes until they start to soften.
ONION: Add onion, cook for 3-5 minutes or until mushrooms are golden.
SAUCE: Reduce heat to medium. Add flour and stir constantly for 1 minute. Gradually pour in 1½ cups half and half, stirring until it thickens (about 30 seconds). Add chicken broth, remaining half and half, and all seasonings. Add salt to taste (we start with ¾ tsp salt and ½ tsp pepper). Keep cooking and stirring occasionally until the sauce thickens to the point where it leaves a trail on a spoon. (Note 3).
BAKE: Turn off the stove. Mix in half the cheese until just combined. Add pasta, turkey, and peas, stirring until well coated. Taste and adjust seasonings if needed. Transfer to the prepared pan in an even layer. Top with remaining cheese and optional breadcrumb topping (Note 2). Bake for 20-25 minutes or until the cheese is bubbly and golden. Garnish with fresh thyme (optional) and serve immediately.
Notes
Note 1: Half and Half: This is a dairy product; use half whole milk and half heavy cream in a pinch.Note 2: Optional topping: Melt 2 tablespoons butter in a large skillet over medium-high heat. Once melted, add in panko and salt to taste, I add a ¼ teaspoon. Stir constantly until lightly browned then sprinkle over the casserole. (Don't want to use stovetop/pan? Just melt butter in the microwave and mix panko through with ¼ teaspoon salt.) Note 3: Thickness: The sauce should be thick enough that when drawing a line on the back of a spoon it leaves a visible mark. It does not need to be extremely thick, as it will thicken more after adding other ingredients. Constantly whisk and scrape the bottom to avoid flour settling and ensure proper thickening.