A quick and easy turkey tetrazzini recipe that combines tender turkey meat with a creamy sauce, pasta, and a crunchy topping. Perfect for using up leftover turkey or for a comforting weeknight dinner.
Preparation time
20min
Cooking time
30min
Ingredients
6 Servings
- 0.5 teaspoon black pepper
- 60 g bread crumbs
- 3 tablespoons butter
- 360 ml chicken broth
- 450 g cooked turkey
- 3 tablespoons flour
- 240 ml milk
- 120 g mushrooms
- 1 tablespoon olive oil
- 60 g parmesan cheese
- 1 teaspoon salt
- 225 g spaghetti
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Cook the spaghetti according to package directions until al dente. Drain and set aside.
Step 3
In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes until the mixture is golden and bubbly.
Step 4
Gradually whisk in the chicken broth and milk. Cook and stir until the sauce is thickened and smooth.
Step 5
Add the shredded turkey, sliced mushrooms, salt, and black pepper to the sauce. Stir to combine and cook for another 5 minutes.
Step 6
Combine the cooked spaghetti with the turkey and sauce mixture. Transfer everything to a greased 9x13 inch baking dish.
Step 7
In a small bowl, mix together the grated Parmesan cheese with the bread crumbs and olive oil. Sprinkle this mixture evenly over the top of the pasta.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the sauce is bubbly.
Step 9
Remove from the oven and let it sit for a few minutes before serving.