- Cuisine: American
- Difficulty: Easy
- 188 View

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Prep Time15 minutes
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Cook Time45 mins
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Serv SizeYield 4-6 servings
Delicious Turkey Tetrazzini with sun-dried tomatoes is creamy and packed with turkey, mushrooms, peas, two cheeses, herbs, and pasta. This baked dish is a perfect way to use up turkey leftovers.
Ingredients
Directions
If your fridge looks anything like mine the day after Thanksgiving, you’ve got plenty of turkey waiting to be transformed. Sure, turkey salad sandwiches are great, but why not give those leftovers a second life in a dish that feels just as comforting as the holiday itself? My Turkey Tetrazzini with Sun-Dried Tomatoes is a creamy, cheesy pasta bake that’s the ultimate post-Thanksgiving comfort food.
Bring a pot of salted water to a boil for the pasta. Cook it just until al dente, as it will finish cooking in the oven with the sauce in a later step.
While pasta cooks, preheat the oven to 375°F and butter a 9x13-inch casserole dish. In a large skillet, melt 3 tablespoons of butter with 2 tablespoons of olive oil. Add 8 ounces of sliced mushrooms and cook until browned, about 4 to 5 minutes.
Stir into the skillet 1/2 cup of drained, chopped jarred sun-dried tomatoes, 1 teaspoon of dried thyme leaves, 1/2 teaspoon of red pepper flakes (if using) and 2 cloves of minced garlic, cooking for 1-2 minutes longer.
Sprinkle 3 tablespoons of all-purpose flour over the mixture, stir to coat, and cook for another 1-2 minutes.
Stir in 3 cups of broth and season with salt and pepper. Bring to a boil and allow to thicken slightly.
Add 1 cup of heavy cream, 1/2 cup of grated Parmesan, 1 cup of frozen peas, cooked and drained spaghetti, and 3 cups of cooked chopped turkey. Toss everything together.
Pour the pasta and turkey mixture into the prepared casserole dish.
Top the Tetrazzini with 1 cup of shredded mozzarella cheese and 1/2 cup of Panko breadcrumbs. Bake for 25-30 minutes, or until the sauce has thickened and the casserole is bubbling and golden brown on top.
Let it cool for 10–15 minutes, then chop some fresh parsley for garnish and serve.
Enjoy!
Conclusion
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Turkey Tetrazzini with Sun-Dried Tomatoes
Ingredients
Follow The Directions
If your fridge looks anything like mine the day after Thanksgiving, you’ve got plenty of turkey waiting to be transformed. Sure, turkey salad sandwiches are great, but why not give those leftovers a second life in a dish that feels just as comforting as the holiday itself? My Turkey Tetrazzini with Sun-Dried Tomatoes is a creamy, cheesy pasta bake that’s the ultimate post-Thanksgiving comfort food.
Bring a pot of salted water to a boil for the pasta. Cook it just until al dente, as it will finish cooking in the oven with the sauce in a later step.
While pasta cooks, preheat the oven to 375°F and butter a 9x13-inch casserole dish. In a large skillet, melt 3 tablespoons of butter with 2 tablespoons of olive oil. Add 8 ounces of sliced mushrooms and cook until browned, about 4 to 5 minutes.
Stir into the skillet 1/2 cup of drained, chopped jarred sun-dried tomatoes, 1 teaspoon of dried thyme leaves, 1/2 teaspoon of red pepper flakes (if using) and 2 cloves of minced garlic, cooking for 1-2 minutes longer.
Sprinkle 3 tablespoons of all-purpose flour over the mixture, stir to coat, and cook for another 1-2 minutes.
Stir in 3 cups of broth and season with salt and pepper. Bring to a boil and allow to thicken slightly.
Add 1 cup of heavy cream, 1/2 cup of grated Parmesan, 1 cup of frozen peas, cooked and drained spaghetti, and 3 cups of cooked chopped turkey. Toss everything together.
Pour the pasta and turkey mixture into the prepared casserole dish.
Top the Tetrazzini with 1 cup of shredded mozzarella cheese and 1/2 cup of Panko breadcrumbs. Bake for 25-30 minutes, or until the sauce has thickened and the casserole is bubbling and golden brown on top.
Let it cool for 10–15 minutes, then chop some fresh parsley for garnish and serve.
Enjoy!


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