Best Turkey Tetrazzini Ever !!!
This Turkey Tetrazzini recipe is the perfect way to enjoy leftover turkey. Tender turkey chunks, mushrooms, and pasta are smothered in a rich and creamy sauce and topped with cheese.
Ingrédients
- 12 ounces dry spaghetti
- 3 tablespoons butter
- 1 onion diced
- 5 cloves garlic minced
- ¾ pound mushrooms sliced
- 3 tablespoons flour
- 2 ¼ cups chicken broth reduced sodium
- 8 ounces spreadable cream cheese garlic flavor
- 1 ⅓ cups half & half or light cream
- 1 pinch salt
- ⅓ teaspoon pepper to taste
- 1 tablespoon fresh parsley
- ¼ tablespoon red chili flakes
- ⅓ tablespoon dried thyme
- ⅓ tablespoon dried rosemary
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- 1 teaspoonolive oil
- 2 cups turkey chopped
- 2 cups mozzarella cheese divided
- ¼ cup parmesan cheese
- 80 g of green peas
Instructions
- Preheat oven to 350°F.
- About now, put the spaghetti into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
- Cook butter, onions and garlic over medium heat until softened. Add mushrooms,peas and cook an additional 3 minutes. Stir in flour and cook 1 minute.
- Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
- Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.