Creamy Sage Turkey Tetrazzini

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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This Creamy Sage Turkey Tetrazzini is the perfect way to use up leftover turkey, transforming it into a cozy, comforting dish that's perfect for cooler weather. With a rich, creamy sauce and the aromatic hint of sage, this dish is sure to become a family favorite.

Ingredients for Creamy Sage Turkey Tetrazzini

The star of this dish is the cooked turkey breast, which adds a hearty protein base. Spaghetti serves as the perfect pasta to soak up all that creamy goodness. Butter is key for sautéing and creating a rich sauce. Onion and garlic lend depth with their savory notes, while mushrooms bring an earthy umami flavor. Flour helps thicken the sauce, creating that luscious texture. Chicken broth forms the savory base of the sauce, enhanced by the richness of heavy cream. Parmesan and mozzarella cheese add a cheesy creaminess, and fresh sage leaves bring a unique aromatic depth. Season with salt and pepper to taste, while breadcrumbs mixed with olive oil create a crispy, golden topping.

Tips & Tricks

  • If your sauce seems too thick, add a splash more broth until you reach your desired consistency.
  • Use fresh sage if possible; it makes a noticeable difference in flavor.
  • For added texture, try mixing some grated Parmesan with the breadcrumbs before sprinkling on top.

Serving Suggestions

This dish pairs beautifully with a simple green salad with a light vinaigrette. The acidity of the dressing cuts through the richness of the Tetrazzini. A side of garlic bread also works wonders to soak up any leftover sauce.

Frequently Asked Questions

Can I use chicken instead of turkey?
Absolutely! Cooked chicken works just as well in this recipe.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Creamy Sage Turkey Tetrazzini Recipe Walkthrough

Start by cooking your spaghetti according to the package instructions. Once done, drain it and set it aside. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish – this will make transferring and cleaning up a breeze later on.

Melt the butter in a large skillet over medium heat. Toss in the onion and garlic, sautéing until they're translucent and fragrant. Next, add the mushrooms and let them cook until they're tender and have released their juices.

Sprinkle the flour over the sautéed veggies, stirring constantly for about 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth, allowing the mixture to come to a gentle simmer. This is when the magic happens, as the sauce begins to thicken.

Pour in the heavy cream, and add the Parmesan and mozzarella cheese, along with the chopped sage leaves. Stir until the cheese is fully melted and you’re left with a silky, creamy sauce. Toss in the cooked turkey and spaghetti, making sure everything is well-coated.

Season with salt and pepper to taste, then transfer everything to your prepared baking dish. For the topping, mix breadcrumbs with olive oil and sprinkle evenly over the top. Bake for 25-30 minutes until the top is golden brown and the sauce is bubbling around the edges.

Once out of the oven, let your Tetrazzini sit for a few minutes before serving. This helps the flavors meld and makes serving easier.

Why You'll Love This Recipe

  • An excellent way to repurpose leftover turkey into something special.
  • Sage adds a beautifully earthy, aromatic flavor that complements the creamy sauce.
  • Quick and easy – on the table in under an hour.
  • Perfect for feeding a crowd or enjoying as leftovers.

Ingredients

1.5 lbs cooked turkey breast, shredded
8 oz spaghetti
4 tbsp unsalted butter
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup fresh sage leaves, chopped
Salt and pepper to taste
1/4 cup breadcrumbs
2 tbsp olive oil

Step-by-step Instructions

1. Cook spaghetti according to package instructions and set aside.
2. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
3. In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until translucent.
4. Stir in mushrooms and cook until softened.
5. Sprinkle flour over the mixture, stirring continuously for 2 minutes.
6. Gradually whisk in chicken broth and bring to a simmer, allowing the mixture to thicken.
7. Stir in heavy cream, Parmesan, mozzarella, and sage; cook until cheese is melted and sauce is creamy.
8. Add cooked turkey and spaghetti to the sauce, tossing to coat evenly.
9. Season with salt and pepper, then transfer to the prepared baking dish.
10. In a small bowl, mix breadcrumbs with olive oil and sprinkle over the top of the casserole.
11. Bake for 25-30 minutes or until the top is golden brown and the sauce is bubbly.
12. Let sit for a few minutes before serving.

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