Turkey Tetrazzini with Wild Mushrooms and Peas

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 8

This Turkey Tetrazzini with Wild Mushrooms and Peas is your go-to comfort food after a long day. It's creamy, savory, and brings together the rich flavors of turkey and wild mushrooms in a way that feels both hearty and sophisticated.

Why You'll Love This Recipe

  • Uses leftover turkey, making it perfect for post-holiday meals.
  • Rich, creamy sauce that coats each strand of spaghetti perfectly.
  • Quick and easy to assemble, yet impressively flavorful.
  • Wild mushrooms add a gourmet twist.

Ingredients

12 oz spaghetti
2 cups cooked turkey, shredded
1 cup wild mushrooms, sliced
1 cup frozen peas
3 tbsp unsalted butter
1 small onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp nutmeg
Salt and pepper to taste
3 tbsp breadcrumbs
2 tbsp olive oil
2 tbsp fresh parsley, chopped

Step-by-step Instructions

First things first, preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish. This gets everything ready for later on. Cook the spaghetti according to the package instructions, then drain and set it aside for now.

In a large skillet, melt the butter over medium heat. Toss in the chopped onion and garlic, stirring until the onion turns translucent, which should take about 5 minutes. Add the wild mushrooms to the skillet; cook them until they're soft and have released their juices, around 5 more minutes.

Sprinkle the flour over the mushroom mixture. Stir constantly as you gradually whisk in the chicken broth and heavy cream, aiming for a smooth, thick sauce. Season with nutmeg, salt, and pepper, and let it all simmer until the sauce thickens—about 5 minutes should do it.

Next, stir in the cooked turkey, peas, and 1/4 cup of the Parmesan cheese. Remove the skillet from the heat, and combine the sauce with the cooked spaghetti, tossing to coat the pasta evenly.

Transfer this mixture into your prepared baking dish. Top with breadcrumbs and the remaining Parmesan cheese, then drizzle with olive oil for that perfect, crispy finish. Pop it in the oven and bake for 20 minutes, or until the top is golden brown.

Once out of the oven, garnish with fresh parsley and you're ready to serve!

Tips & Tricks

  • For a deeper flavor, try sautéing the mushrooms in a splash of white wine.
  • Substitute the turkey with cooked chicken if that's what you have.
  • If the sauce seems too thick, add a bit more chicken broth to reach your desired consistency.

Serving Suggestions

This dish pairs wonderfully with a light, crisp green salad with a lemon vinaigrette. The acidity from the salad balances out the creaminess of the tetrazzini perfectly. A glass of chilled white wine, like a Sauvignon Blanc, also complements the dish nicely.

Frequently Asked Questions

Can I use a different type of pasta?
Absolutely! Penne or fettuccine work well if you want a change from spaghetti.
How do I store leftovers?
Place any leftovers in an airtight container and store in the refrigerator for up to 3 days.
Can I freeze this dish?
Yes, freeze the tetrazzini after baking. Thaw overnight in the refrigerator before reheating.

Ingredients Explained

Spaghetti is our base, soaking up all that creamy sauce. The cooked turkey brings a hearty meatiness, perfect if you have leftovers. Wild mushrooms add earthiness and depth of flavor. Frozen peas contribute a pop of sweetness and color. The unsalted butter is for sautéing and adds richness. Onion and garlic form the aromatic base, ensuring every bite is full of flavor. A sprinkle of flour thickens the sauce, while chicken broth and heavy cream create its silky texture. Parmesan cheese melds everything together with its nutty sharpness, complemented by a hint of nutmeg. Breadcrumbs provide a crunchy topping, while olive oil helps them brown perfectly. Finally, fresh parsley adds a touch of brightness at the end.

Simplified Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. Cook the spaghetti according to package instructions; drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onions and garlic, sauté until onions are translucent.
4. Stir in the wild mushrooms; cook until softened, about 5 minutes.
5. Sprinkle flour over the mushroom mixture, stirring constantly. Gradually whisk in chicken broth and heavy cream until smooth.
6. Add nutmeg, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.
7. Stir in cooked turkey, peas, and 1/4 cup Parmesan cheese. Remove from heat.
8. Combine the sauce with the cooked spaghetti, tossing to coat evenly.
9. Transfer the mixture to the prepared baking dish. Top with breadcrumbs, remaining Parmesan cheese, and drizzle with olive oil.
10. Bake in the preheated oven for 20 minutes, or until the top is golden brown and crispy.
11. Garnish with fresh parsley before serving.

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