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To make this easy turkey tetrazzini, you need some key ingredients: - 12 oz spaghetti or linguine - 2 cups cooked turkey, shredded or cubed - 1 cup mushrooms, sliced - 1 cup frozen peas - 1/2 cup onion, diced - 2 cloves garlic, minced - 3 cups chicken broth - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1/2 cup grated Parmesan cheese - 3 tablespoons butter - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a creamy and cheesy dish that is full of flavor. You can make your tetrazzini even better with these add-ins: - Cooked bacon for crunch - Bell peppers for sweetness - Spinach for extra greens - Artichoke hearts for a unique taste These add-ins can bring new layers of flavor and texture to your meal. Feel free to mix and match based on what you have at home. Toppings can make your turkey tetrazzini shine. Consider these options: - Extra shredded cheese for a melty crust - Bread crumbs for a crispy top - Crushed red pepper for heat - Fresh herbs like basil or thyme for freshness These toppings not only add flavor but also make the dish look more appealing. Enjoy the process of making it your own! {{ingredient_image_2}} Start by cooking your pasta. Use 12 oz of spaghetti or linguine. Boil it in salted water until it's al dente. This should take around 8-10 minutes. Drain it and set it aside. Next, grab a large skillet. Melt 3 tablespoons of butter over medium heat. Once the butter is melted, add 1/2 cup of diced onion and 2 minced garlic cloves. Sauté them for about 3-4 minutes. You want the onion to turn translucent and smell great. Then, add 1 cup of sliced mushrooms. Cook these until they are tender and brown, about 5-6 minutes. Stir occasionally for even cooking. Now it's time to mix in the main ingredients. Add the shredded or cubed turkey, which should be about 2 cups. Toss in 1 cup of frozen peas too. Season your mixture with 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, and salt and pepper to taste. Stir well to combine everything. Gradually pour in 3 cups of chicken broth and 1 cup of heavy cream. Keep stirring until the mix is smooth. Let it simmer for about 5 minutes. This step helps the flavors blend nicely. Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese until it melts. In a large bowl, combine the drained pasta with the turkey and cheese sauce. Mix well until every piece of pasta is coated. Transfer this mixture to a greased 9x13-inch baking dish. Spread it out evenly. For a tasty crust, sprinkle 1/2 cup of grated Parmesan cheese on top. Preheat your oven to 350°F (175°C) if you haven't done so yet. Bake your dish for 25-30 minutes. You want the top to look golden and bubbly. Once it’s done, take it out and let it cool for a few minutes. This helps it set up nicely. Garnish with freshly chopped parsley, and you are ready to serve! To cook pasta for Tetrazzini, start with a large pot of water. Add a pinch of salt to the water before boiling. Once the water bubbles, add your spaghetti or linguine. Cook until just al dente, about 8-10 minutes. Stir often to prevent sticking. When done, drain the pasta and set it aside. This helps keep it from getting mushy when baked. For a creamier sauce, use heavy cream as the base. Stir it in slowly after adding the broth. Mix in your cheeses, too. I love to add extra cheddar for a rich taste. You can also add spices like dried thyme and garlic powder for more depth. Fresh herbs, like parsley, add brightness at the end. Store any leftover Tetrazzini in an airtight container. It can last up to three days in the fridge. If you want to freeze it, let it cool first. Then, put it in a freezer-safe dish. It can stay good for about three months. To reheat, use the oven or microwave until heated through. Enjoy the creamy goodness again! Pro Tips Use Leftover Turkey: This dish is perfect for utilizing leftover turkey from holiday meals, adding both flavor and reducing waste. Customize Vegetables: Feel free to swap in your favorite vegetables like bell peppers or spinach for added nutrition and flavor. Cheese Variations: Experiment with different cheeses such as mozzarella or gouda for a unique twist on the classic taste. Make Ahead: Prepare the dish in advance and refrigerate it. Bake just before serving for a convenient meal option. {{image_4}} You can switch up the protein in your turkey tetrazzini. If you have leftover chicken, use that instead. It works great and tastes delicious. You can also try ham or even shrimp. Each protein adds a unique flavor to the dish. Just make sure to keep the cooking times similar. This way, your dish stays creamy and rich. To make a vegetarian tetrazzini, skip the meat. You can add more veggies like bell peppers or zucchini. Mushrooms give a nice meaty flavor, so keep those in your mix. For protein, consider adding beans or tofu. They will make the dish filling and tasty. You can use vegetable broth instead of chicken broth. This keeps it vegetarian-friendly while still being creamy. If you need a gluten-free option, swap the pasta for gluten-free noodles. Many brands offer good choices that cook well. You can also use spiralized veggies like zucchini or squash. These not only make it gluten-free but also add more nutrients. Make sure your broth and cheese are gluten-free, too. This way, everyone can enjoy a creamy, tasty dish without worry. To store leftover turkey tetrazzini, cool it to room temperature first. Then, place it in an airtight container. Make sure to seal it well to keep moisture out. You can store it in the fridge for about 3 to 4 days. It’s a great way to enjoy your meal again! When you're ready to eat your leftovers, the oven is best. Preheat it to 350°F (175°C). Place the tetrazzini in a baking dish and cover it with foil. Heat for about 20 to 30 minutes. This keeps it creamy and prevents drying out. You can also use a microwave. Heat in short bursts, stirring in between. This makes sure everything warms evenly. For long-term storage, freezing is a great option. Let the tetrazzini cool completely first. Then, place it in a freezer-safe container or wrap it tightly in plastic wrap. Label the container with the date. It can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred or cube the chicken as you would turkey. This swap makes the dish easy and quick. Plus, it tastes great in the creamy sauce. If you need a substitute for heavy cream, try using half-and-half. You can also mix milk with butter. For a lighter option, use Greek yogurt or sour cream. Each choice will change the taste slightly but still keep it creamy. To make Tetrazzini ahead, prepare the dish up to the baking step. Cover it with foil and store it in the fridge. When ready to eat, bake it straight from the fridge. Just add a few extra minutes to the baking time. This way, you’ll enjoy a warm meal without much effort! Turkey Tetrazzini combines rich flavors and easy steps. We covered key ingredients, cooking methods, and tasty variations. You can customize it with your favorite proteins or make it vegetarian. Storing and reheating is simple, allowing you to enjoy leftovers later. Always feel free to experiment for more taste. You now have the tools to craft your own delicious Tetrazzini. Happy cooking!

Cheesy Turkey Tetrazzini Delight

A creamy and cheesy pasta dish featuring turkey, mushrooms, and peas, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 12 oz spaghetti or linguine
  • 2 cups cooked turkey, shredded or cubed
  • 1 cup mushrooms, sliced
  • 1 cup frozen peas
  • 0.5 cup onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 0.5 cup grated Parmesan cheese
  • 3 tablespoons butter
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C) to prepare for baking.
  • Begin by cooking the spaghetti or linguine according to the package instructions until al dente. Once cooked, drain and set aside for later use.
  • In a large skillet, melt the butter over medium heat. Once melted, add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
  • Add the sliced mushrooms to the skillet and cook them until they are tender and begin to brown, approximately 5-6 minutes. Stir occasionally to ensure even cooking.
  • Incorporate the cooked turkey, frozen peas, dried thyme, garlic powder, along with salt and pepper to taste into the skillet. Stir well to combine all the ingredients evenly.
  • Gradually pour in the chicken broth and heavy cream, stirring to mix it together. Bring the mixture to a gentle simmer, allowing it to bubble lightly for about 5 minutes, which helps to develop the flavors.
  • Remove the skillet from the heat and gradually stir in the shredded cheddar cheese, mixing until it is fully melted and incorporated into the sauce.
  • Take a large mixing bowl and combine the drained pasta with the turkey and cheese sauce mixture, mixing thoroughly until all the pasta is evenly coated.
  • Transfer the combined mixture into a greased 9x13-inch baking dish, spreading it out evenly.
  • Evenly sprinkle the grated Parmesan cheese over the top of the pasta mixture to create a delicious crust.
  • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is beautifully golden and bubbly.
  • Once done, carefully remove the dish from the oven and let it cool for a few minutes to set before serving.
  • To finish, garnish with freshly chopped parsley for a burst of color and flavor.

Notes

Serve warm with a side of garlic bread and a light green salad for a complete meal!
Keyword baked, cheesy, comfort food, pasta, turkey