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- 3 cups of cooked turkey - 8 ounces of spaghetti - 1 cup of fresh mushrooms - 1 cup of frozen peas - 1 medium onion - 2 cloves of garlic - 2 cups of chicken broth - 1 cup of sour cream - 1 teaspoon of dried thyme - ½ teaspoon of black pepper - ¼ teaspoon of sea salt - ¼ teaspoon of smoked paprika - 2 tablespoons of olive oil When making Easy Turkey Tetrazzini, you’ll want fresh and tasty ingredients. The cooked turkey is the star. You can use leftover turkey or rotisserie turkey. Both work well and save time. Next, you need spaghetti. Choose uncooked spaghetti to create a nice texture. The mushrooms add flavor and a lovely bite. Fresh mushrooms are best, but canned ones can work in a pinch. Frozen peas are a great choice to add color and sweetness. They are easy to use and need no prep. Now, let's talk about the pantry staples. You need a medium onion and garlic for a strong base. These two ingredients build flavor in your dish. Chicken broth is key for moisture. It keeps everything creamy and rich. Sour cream adds that creamy texture we love in a casserole. For seasoning, dried thyme gives a nice herbal taste. Black pepper adds warmth, while sea salt enhances all flavors. Smoked paprika adds a touch of smokiness that makes your dish unique. Finally, olive oil is essential for sautéing the veggies. It helps create that great base flavor, making each bite delicious. {{ingredient_image_2}} Preheat your oven to 375°F (190°C). This step is vital. A hot oven helps the dish cook evenly and brown nicely. To cook the spaghetti, fill a large pot with salted water. Bring it to a rolling boil. Add the uncooked spaghetti. Cook it according to the package instructions, usually about 8 to 10 minutes. Taste it near the end. It should be al dente, which means firm but not hard. Drain the spaghetti and set it aside. Make sure the noodles don’t stick together. In a large skillet, heat two tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté them for about 3 to 4 minutes. Wait until they become soft and clear. Next, add the sliced mushrooms. Cook them for another 5 minutes. They should be browned and smell great. In a big mixing bowl, add the sautéed vegetables, shredded turkey, frozen peas, and drained spaghetti. Pour in the chicken broth and sour cream. Sprinkle the dried thyme, black pepper, sea salt, and smoked paprika. Stir everything well. Mix until each piece is coated with the creamy sauce. This ensures every bite is full of flavor. Pour the mixture into a greased 9x13 inch baking dish. Use a spatula to spread it evenly across the dish. This helps it cook evenly. Now, generously sprinkle the shredded mozzarella cheese on top. This cheese will melt and create a lovely crust. Place the baking dish in the hot oven. Bake it for 25 to 30 minutes. You want the cheese to bubble and turn golden brown. Once done, take it out and let it sit for 5 to 10 minutes. This waiting time helps the flavors blend and makes it easier to serve. To shred turkey well, start with cooked meat. Use your hands or two forks. Pull the meat apart into bite-sized pieces. This method gives better texture than store-bought options. Shredded turkey has a fresher taste and holds sauce better. Store-bought pieces can be dry and lack flavor. Always prefer homemade for the best taste. Keeping your turkey tetrazzini creamy is key. Use full-fat sour cream for richness. Mix it well with the broth before adding to the dish. If you find it too thick, add a little more broth. This extra liquid helps keep the dish moist. Avoid overcooking as it can dry out. A gentle touch in mixing will help too. To get a golden cheese crust, use freshly shredded mozzarella. Spread it evenly on top of the dish. Bake at 375°F (190°C) until the cheese is bubbly. This takes about 25 to 30 minutes. Keep an eye on it, so it doesn’t burn. For extra crunch, broil for a minute at the end. This will give it a nice finish. Pro Tips Use Leftover Turkey: Utilize any leftover turkey from previous meals to save time and enhance flavor. Experiment with Cheese: Feel free to mix different cheeses like cheddar or gouda for a unique taste. Make it Creamier: Add an extra dollop of sour cream or a splash of heavy cream for a richer texture. Garnish Smartly: Sprinkle some freshly chopped herbs or toasted breadcrumbs on top before serving for added crunch and flavor. {{image_4}} You can easily swap out turkey in this recipe. Chicken works great too. Just use the same amount. For a vegetarian version, try cooked mushrooms or a mix of your favorite veggies. You can even use tofu for added protein. Each option brings a unique taste and texture. Spaghetti is classic, but you can use other pastas. Penne or fusilli hold sauce well. You can also try gluten-free pasta if you need it. Just cook it according to the package. Each pasta type adds a different bite to the dish. Add some extra flavor to your tetrazzini. Fresh herbs like parsley or basil brighten the dish. You can also roast vegetables like bell peppers or zucchini. For a crunchy topping, sprinkle breadcrumbs mixed with cheese before baking. A dash of hot sauce can give it a nice kick. Each tweak makes the dish your own. To keep your turkey tetrazzini fresh, store it in an airtight container. Allow the dish to cool before sealing. If you plan to eat it within three days, place it in the fridge. For longer storage, freeze it in a freezer-safe container. Make sure to label the container with the date. This helps you track how long it has been stored. When you're ready to enjoy leftovers, you need to reheat them well. Preheat your oven to 350°F (175°C). Transfer the tetrazzini to a baking dish. Cover it with foil to prevent drying out. Bake for about 20 to 25 minutes, or until hot. If you prefer the microwave, heat it in a microwave-safe bowl. Stir it every minute to ensure even heating. In the fridge, turkey tetrazzini lasts about three to four days. If you freeze it, it can last up to three months. To ensure the best flavor and texture, eat it sooner rather than later. Always check for any signs of spoilage before consuming. Turkey Tetrazzini is a creamy pasta dish. It mixes turkey, spaghetti, and a rich sauce. The dish likely comes from San Francisco in the early 1900s. It honors actress Luisa Tetrazzini, known for her opera singing. Today, cooks use leftovers to create this comforting meal. Yes, you can prepare Turkey Tetrazzini ahead of time. Cook the spaghetti and sauté the veggies as usual. Combine all the ingredients, then place them in a baking dish. Cover it tightly with foil or plastic wrap. Store it in the fridge for up to 24 hours. When you’re ready to bake, remove the cover and bake as directed. Yes, this recipe freezes well. To freeze, prepare the dish but do not bake it. After mixing, pour it into a freezer-safe dish. Seal it tightly and store for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Bake as directed, adding a few extra minutes if needed. Yes, you can make Turkey Tetrazzini without sour cream. For creaminess, use Greek yogurt or cream cheese. You can also try heavy cream or a blend of milk and flour for a thick sauce. Each option keeps the dish rich and flavorful while catering to your taste. Turkey tetrazzini is a simple, tasty dish I hope you will try. We covered the main ingredients, step-by-step cooking instructions, and tips for success. Remember, using fresh turkey and creamy sauces makes the dish shine. You can also switch meats or pasta if desired. For storage, follow the best methods to keep it fresh. Enjoy making this dish that’s perfect for any meal!

Savory Turkey Tetrazzini Delight

A creamy and delicious turkey tetrazzini dish with spaghetti, mushrooms, and a cheesy topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 3 cups cooked turkey, shredded
  • 8 ounces spaghetti, uncooked
  • 1 cup fresh mushrooms, sliced
  • 1 cup frozen peas
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup mozzarella cheese, freshly shredded
  • 1 cup sour cream
  • 1 teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon sea salt
  • ¼ teaspoon smoked paprika
  • 2 tablespoons extra virgin olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 3 to 4 minutes. Add the sliced mushrooms and cook for an additional 5 minutes until browned.
  • In a mixing bowl, combine the sautéed vegetables, shredded turkey, frozen peas, drained spaghetti, chicken broth, sour cream, dried thyme, black pepper, sea salt, and smoked paprika. Stir until well-blended.
  • Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
  • Sprinkle the freshly shredded mozzarella cheese over the top.
  • Bake in the preheated oven for 25 to 30 minutes, or until the cheese is golden brown and bubbly.
  • Let the dish sit for 5 to 10 minutes before serving.

Notes

Serve in individual bowls, garnished with parsley or smoked paprika.
Keyword casserole, cheesy, comfort food, pasta, turkey