Turkey Tetrazzini

Get ready to transform leftover turkey into something absolutely magical! This creamy, comforting Turkey Tetrazzini is the ultimate crowd-pleasing casserole that elevates humble ingredients into a dish worthy of your finest dinner parties.

The secret lies in the silky homemade sauce, infused with fresh herbs and a hint of nutmeg that’ll have everyone wondering about your secret ingredient. When topped with crispy breadcrumbs and melty Parmesan, this pasta bake becomes absolutely irresistible.

Ingredients

For the Pasta:

• 12 ounces spaghetti
• 2½ teaspoons salt, divided

For the Sauce:

• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 3½ cups turkey stock or low-sodium chicken broth
• ¾ cup heavy cream
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons fresh rosemary, minced
• ¼ teaspoon freshly grated nutmeg
• Freshly ground black pepper, to taste

For the Filling:

• 3½ cups roast turkey, diced into ½-inch pieces
• 10 ounces frozen peas

For the Topping:

• ½ cup dried breadcrumbs or panko
• ½ cup freshly grated Parmesan cheese

Steps

1. Begin by bringing a large stockpot of water to a rolling boil. Add 2 teaspoons salt and 12 ounces spaghetti. Cook for 8-10 minutes until al dente – you want the pasta slightly firm as it will continue cooking in the oven. Test by biting a strand – it should have just a slight resistance in the center. Drain and rinse under cold water to stop the cooking process.
2. Position your oven rack in the center and preheat to 375°F (190°C). Thoroughly butter a 9×13-inch baking dish, making sure to get into all corners to prevent sticking.
3. Create your roux by melting 6 tablespoons butter in a medium sauté pan over medium heat. Once melted, add 6 tablespoons flour and cook for 2 minutes, stirring constantly. The mixture should smell nutty but remain pale in color – if it darkens too quickly, reduce heat.
4. Gradually whisk in 3½ cups stock, about ½ cup at a time, waiting for each addition to be fully incorporated before adding more. This prevents lumps from forming. Cook for 3-5 minutes until sauce is smooth and coats the back of a spoon. When you run your finger through the sauce on the spoon, it should hold a clear line.
5. Whisk in ¾ cup cream and remaining seasonings. The sauce should be thick enough to coat pasta but still flow easily – if too thick, thin with additional stock. Fold in turkey and peas, heating just until warmed through.
6. Combine ½ cup breadcrumbs with ½ cup Parmesan in a small bowl. Layer pasta in prepared dish, pour over sauce mixture, then top evenly with breadcrumb mixture. Bake uncovered for 20 minutes until bubbling at edges. Finish under broiler for 1-2 minutes until golden brown – watch carefully to prevent burning.

Smart Swaps

• Replace heavy cream with 2% evaporated milk for a lighter version
• Use whole wheat spaghetti to increase fiber content
• Substitute turkey with rotisserie chicken when turkey isn’t available

Make It Diabetes-Friendly

• Use whole grain pasta to reduce net carbs by 25%
• Replace heavy cream with unsweetened almond milk + 1 tablespoon cornstarch
• Reduce pasta to 8 ounces and increase turkey to 4 cups to lower carb impact
• Each serving contains approximately 45g carbs with modifications

Pro Tips

• Slightly undercook pasta as it will continue to soften in the sauce
• Let casserole rest 5-10 minutes before serving to set
• Make ahead and refrigerate for up to 24 hours before baking
• For extra flavor, add 8 ounces sautéed mushrooms to the sauce