Description
Looking for the best leftover turkey idea? This Barefoot Contessa turkey tetrazzini recipe is quick easy creamy and healthy! Packed with mushrooms pasta peas and cheese it’s the perfect cozy meal for holidays or weeknights. A simple comfort food classic everyone will love!
Ingredients
Scale
- 3 cups cooked turkey, shredded
- 12 oz spaghetti
- 4 tbsp butter
- 1 onion, diced
- 8 oz mushrooms, sliced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup heavy cream
- 1 cup shredded Gruyère or mozzarella
- 1/2 cup grated Parmesan
- 1 cup frozen peas
- Salt, pepper, pinch of nutmeg
Instructions
- Preheat oven to 375°F and butter a 9×13 dish.
- Cook spaghetti until al dente, drain and set aside.
- In skillet, melt butter and sauté onion and mushrooms.
- Add garlic, then stir in flour and cook 2 minutes.
- Whisk in broth and cream, add nutmeg, salt, and pepper; simmer to thicken.
- Combine spaghetti, turkey, peas, cheeses, and sauce in a bowl.
- Transfer to dish, top with extra cheese, and bake 25–30 minutes.
- Let rest 10 minutes before serving.
Notes
- Use chicken or leftover turkey.
- Add white wine to sauce for more depth.
- Top with breadcrumbs if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 430mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg