Main Dishes
Turkey Tetrazzini
Description
Turkey Tetrazzini is the quintessential creamy casserole for using up leftover turkey! With tender pasta, peas, mushrooms, and turkey baked in a cheesy, garlicky cream sauce with an irresistible crispy topping, this is comfort food at its finest.
Ingredients
- 16 ounces whole wheat spaghetti
- ⅓ cup dry-packed sun-dried tomatoes
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 16 ounces cremini (baby bella) mushrooms sliced
- 1 tablespoon sherry vinegar
- ¼ cup white whole wheat flour
- 3 to 4 cups reduced sodium chicken broth
- 4 ounces reduced-fat cream cheese (Neufchatel) cut into pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups cooked, shredded turkey (or chicken*)
- 10 ounces frozen green peas
- ⅔ cup freshly grated Parmesan cheese
- ⅔ cup shredded Provolone and Mozzarella cheese, or Monterey Jack cheese
- 1 cup whole milk plain Greek yogurt
- ½ cup Panko breadcrumbs whole wheat if possible
Directions
- Preheat the oven to 350°F. Coat a deep 9×13 or similarly sized baking dish with nonstick cooking spray and set aside.
- Break the pasta noodles in half. Cook in a large pot of salted water until it is just below al dente (it should not be completely crunchy but should still be too chewy to eat; the pasta will cook more in the oven). Drain and set aside
- Place the sun-dried tomatoes in a small bowl and cover with hot water. Set aside to rehydrate (if using oil-packed sun-dried tomatoes, you can skip this step; simply drain them and pat off excess oil).
- In a Dutch oven or similar large, deep pot, heat the butter and oil over medium heat. Once the butter is melted, add the onion and sauté until softened and turning translucent, about 5 minutes; adjust the heat as needed so that the onion cooks but does not brown.
- Add the mushrooms and garlic, then increase to medium-high heat. Sauté until the mushrooms begin to soften and give up their liquid, about 5 minutes, stirring periodically.
- Stir in the sherry vinegar and let cook 30 seconds.
- Sprinkle the flour over the top, then stir to coat the mushrooms. Continue cooking and stirring periodically for 2 minutes. No white bits of white flour should remain.
