Turkey Tetrazzini
Servings: 8
Calories: 521.1kcal
Use that leftover turkey for something other than Turkey Al-a King.
Print Recipe
Ingredients
- 12 ounces spaghetti
- 3 tablespoons salted butter
- 1 onion diced
- 3 cloves garlic minced
- 12 ounces mushrooms sliced
- 3 tablespoons flour all-purpose
- 2 ¼ cups chicken broth reduced sodium
- 8 ounces cream cheese spreadable, garlic flavor
- 1 ⅓ cups half and half light cream or milk
- to taste salt and black pepper
- 1 tablespoon parsley chopped, fresh
- 1 teaspoon Italian seasoning
- 2 cups turkey cooked chopped
- 2 cups mozzarella cheese shredded, divided
- ¼ cup Parmesan cheese shredded
Instructions
- Preheat oven to 350°F.
- Cook spaghetti al dente according to package directions.
- Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
- Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
- Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with Parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.
Add Your Own Notes about Changes & Suggestions
You need to login to use.
Nutrition
Calories: 521.1kcal | Carbohydrates: 42g | Protein: 27g | Fat: 27.6g | Saturated Fat: 15.9g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 7.5g | Trans Fat: 0.2g | Cholesterol: 101.7mg | Sodium: 440mg | Potassium: 519mg | Fiber: 2.2g | Sugar: 5.8g | Vitamin A: 925.6IU | Vitamin C: 3.3mg | Calcium: 277.3mg | Iron: 1.7mg
