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Leftover Turkey Tetrazzini

Leftover turkey tetrazzini combines cooked turkey, spaghetti, and peas in a creamy mushroom-Parmesan sauce. Baked in a 9x13-inch dish, it has a golden panko topping and bubbling edges.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 tbsp nonstick cooking spray
  • 4 qt water
  • 1 tbsp kosher salt
  • 12 oz dried spaghetti
  • 3 cup cooked leftover turkey cut into bite-size pieces
  • 1 cup frozen peas thawed
For the sauce
  • 4 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 1 yellow onion small, finely chopped
  • 0.25 cup all-purpose flour
  • 2 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup Parmesan cheese finely grated, divided (3/4 cup for the sauce and 1/4 cup for the topping)
  • 0.5 tsp black pepper
  • 0.25 tsp ground nutmeg
For the topping
  • 2 tbsp unsalted butter
  • 1 cup panko breadcrumbs

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

Prepare the pasta and dish
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with the nonstick cooking spray.
  3. Bring the 4 quarts water to a boil in a large pot, then add the 1 tablespoon kosher salt and 12 ounces spaghetti.
  4. Cook the spaghetti until just shy of al dente according to the package directions.
  5. Drain the spaghetti and set it aside.
Make the sauce
  1. Melt 4 tablespoons butter in a large skillet over medium heat.
  2. Add the mushrooms and onion, and cook for 7 to 9 minutes until the mushrooms are browned and their liquid has evaporated.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the chicken broth, milk, and heavy cream until smooth.
  5. Bring the sauce to a gentle simmer and cook for 4 to 6 minutes, stirring, until it thickens enough to coat a spoon.
  6. Stir in 3/4 cup Parmesan, the black pepper, and nutmeg until the cheese melts.
Assemble and bake
  1. Combine the spaghetti, turkey, peas, and sauce in a large bowl.
  2. Transfer the mixture to the prepared baking dish.
  3. Melt the remaining 2 tablespoons butter.
  4. Toss the melted butter with the panko and remaining 1/4 cup Parmesan.
  5. Scatter the topping evenly over the casserole.
  6. Bake for 25 to 35 minutes until the top is golden, the edges are bubbling, and the center reaches 165°F; loosely cover with foil if the topping browns too quickly.
  7. Rest the casserole for 10 minutes before serving.

Notes

For the best texture, cook the spaghetti just shy of al dente so it does not soften too much in the oven. Refrigerate leftovers for 3 to 4 days; freeze yes, for up to 3 months. For a gluten-free version, use gluten-free spaghetti, flour, and panko.