American · Dinner
Turkey tetrazzini
Leftover roast turkey and spaghetti folded with browned mushrooms, peas, sherry, and a light Parmesan cream sauce beneath a toasted almond-panko crust.
Equipment
- Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Ingredients
1× recipe · Makes 8 servings
- 12 ounces spaghetti, broken in half
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- 5 tablespoons unsalted butter, divided
- 1 pound cremini mushrooms, sliced
- 2 shallots, finely diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken or turkey stock, warmed
- 1 cup whole milk, warmed
- 1/3 cup dry sherry
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 4 cups cooked roast turkey, cut into bite-size pieces
- 1 cup frozen peas
- 1 cup finely grated Parmesan, divided
- 3/4 cup panko breadcrumbs
- 1/3 cup sliced almonds
Instructions
Heat oven to 375°F and butter a with 1 tablespoon butter. Boil spaghetti in water seasoned with 1 1/2 tablespoons salt until 2 minutes shy of al dente; reserve 1 cup water and drain.
Melt 2 tablespoons butter in a wide pot and brown mushrooms in batches. Add shallots and garlic and cook until soft. Add remaining butter and flour; stir 2 minutes.
Gradually whisk in stock, milk, and sherry. Simmer until lightly thickened; add thyme, pepper, and remaining salt. Remove from heat and fold in turkey, peas, half the Parmesan, and spaghetti, loosening with reserved water until saucy.
Transfer to the dish. Mix panko, almonds, and remaining Parmesan and scatter over top. Bake just until bubbling and browned, 18 to 22 minutes. Rest 10 minutes.
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