When special times of year roll around, I make a point to get ready additional turkey with the goal that we have extras for dishes like turkey salad, turkey soup and this spectacular turkey tetrazzini.
Turkey tetrazzini is a solace food exemplary all things considered. It has everything, delicate turkey, new veggies, a lot of cheddar sauce and a breadcrumb besting. My form is easy to assemble and consistently gets rave surveys.
What’s the significance here?
Tetrazzini dishes are named after the Italian drama vocalist Luisa Tetrazzini, despite the fact that this goulash began in America. Tetrazzini style plans highlight chicken or turkey and spaghetti in a rich cheddar sauce, regularly with the expansion of mushrooms and peas. The dish is prepared in the broiler with breadcrumbs or dissolved cheddar on top.
HOW DO YOU MAKE TURKEY TETRAZZINI?
Start by cooking onions and mushrooms in spread. Rush in a little flour, then, at that point add creamer and chicken stock to shape the base for the smooth sauce. Mix in cream cheddar and parmesan cheddar, alongside spices and flavors. Spot cooked spaghetti in a huge bowl alongside turkey, the mushroom sauce and peas. Throw until everything is combined as one, then, at that point spoon the pasta blend into a preparing dish. Add a layer of breadcrumbs, then, at that point prepare until the breadcrumbs are brown and sauce is effervescent. Add a sprinkling of new parsley, then, at that point serve.
- 16 ounces spaghetti
- 6 tablespoons butter divided use
- 3/4 cup yellow onion diced
- 12 ounces button mushrooms sliced
- 2 1/2 teaspoons garlic minced
- 1/4 cup all purpose flour
- 1 1/2 cups chicken broth
- 2 cups half and half
- 3/4 cup parmesan cheese grated
- 2 ounces cream cheese cut into small pieces
- 3/4 teaspoon dried Italian seasoning
- salt and pepper to taste
- 3 cups cooked turkey cut into 1/2 inch pieces
- 3/4 cup frozen peas do not thaw
- 1/2 cup Italian style breadcrumbs
- 2 tablespoons chopped parsley
- cooking spray
- Preheat the oven to 350 degrees F. Coat a 9″x13″ baking dish with cooking spray.
- Boil the spaghetti in a pot of salted water according to the package directions.
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and saute for 3-4 minutes.
- Add the mushrooms and cook for another 4-5 minutes until all of the vegetables are browned and tender.
- Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
- Slowly add the chicken broth and then the half and half to the pan, whisking the whole time.
- Bring the sauce mixture to a simmer and cook for 3-4 minutes or until it has just thickened.
- Take the sauce off the heat, and mix in the parmesan cheese, cream cheese and Italian seasoning. Stir until well blended and cheese is melted. Season with salt and pepper to taste.
- Drain the spaghetti and place it in a large bowl. Add the turkey and peas to the pasta.
- Pour the mushroom sauce over the pasta and toss to coat evenly.
- Place the pasta mixture into the prepared pan.
- Melt the remaining 2 tablespoons of butter. Pour the butter into the breadcrumbs and mix. Sprinkle the breadcrumbs over the top of the pasta.
- Bake for 20-25 minutes, until the breadcrumbs are browned. Sprinkle with parsley, then serve.
Calories: 537kcal | Carbohydrates: 52g | Protein: 26g | Fat: 24g | Saturated Fat: 18g | Cholesterol: 99mg | Sodium: 590mg | Potassium: 337mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1080IU | Vitamin C: 0.9mg | Calcium: 541mg | Iron: 1.4mg