Description
This Turkey Tetrazzini is the ultimate comfort food—creamy, cheesy, and packed with tender turkey, mushrooms, and spinach. Perfect for holiday leftovers or cozy weeknight dinners!
Ingredients
For the Pasta:
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1 lb spaghetti (or fettuccine/linguine)
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3 tbsp olive oil
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1 lb white mushrooms, sliced
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1 onion, chopped
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3 cloves garlic, minced
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½ cup all-purpose flour
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4 cups chicken broth
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1 cup heavy cream
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2 tbsp lemon juice
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4 cups baby spinach
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4 cups shredded cooked turkey (or chicken)
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2 cups shredded mozzarella cheese
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Salt & pepper to taste
For Topping (Optional):
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½ cup breadcrumbs
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¼ cup grated Parmesan cheese
Instructions
1. Cook the Pasta
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Boil spaghetti in salted water until al dente. Drain and set aside.
2. Sauté Mushrooms & Onions
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Heat olive oil in a large pot/Dutch oven.
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Add mushrooms and cook until golden (~8 mins). Remove and set aside.
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In the same pot, sauté onion until soft (~5 mins). Add garlic, cook 30 secs.
3. Make the Cream Sauce
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Stir in flour and cook 1 min.
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Gradually whisk in chicken broth, then heavy cream and lemon juice.
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Simmer until thickened (~5 mins).
4. Assemble & Bake
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Stir in spinach, turkey, mushrooms, and mozzarella until melted.
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Toss with cooked pasta.
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Transfer to a greased 9×13-inch baking dish.
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(Optional) Mix breadcrumbs + Parmesan, sprinkle on top.
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Bake at 375°F (190°C) for 15-20 mins until bubbly and golden.
Notes
✅ Serve hot with a sprinkle of fresh parsley.
✅ Store leftovers in the fridge for 3-4 days.
✅ Freeze before baking—thaw and bake when ready!
- Prep Time: 20 mins
- Cook Time: 30 mins
Nutrition
- Calories: 580 cal Per Serving
- Fat: 25g
- Carbohydrates: 50g
- Protein: 35g