Easy Turkey Tetrazzini Recipe
Turkey Tetrazzini - this classic leftover turkey recipe for turkey tetrazzini is simple, easy and sure to be a family favorite!
Ingredients
- 12 ounces spaghetti noodles
- 3 tablespoons butter sub plant-based butter
- 2 teaspoons garlic minced
- 1 small yellow onion minced
- 1 pint baby bella mushrooms sliced
- ¼ cup carrot minced
- ¼ cup celery minced
- ½ cup all-purpose flour sub gluten-free
- 2 ⅓ cup chicken broth
- 1 cup unsweetened almond milk or other milk of choice
- 4 ounces plain cream cheese regular or dairy-free
- 1 ½ mozzarella cheese shredded (divided)
- ¼ cup parmesan cheese shredded
- 1 ½ teaspoon kosher salt more to taste
- 1 ¼ teaspoon lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 cups cooked turkey diced
Instructions
- Prep: Preheat oven to 350℉.
- Cook Noodles: Bring a pot of water to a boil and cook spaghetti to al dente according to package instructions (feel free to break noodles into halves or thirds); drain and set aside.
- Sauté: Bring a large skillet to medium-high heat. Add 3 tablespoons butter and let melt; swirl to coat the pan. Add 2 teaspoons garlic and move around pan until fragrant; approx. 30 seconds. Add onion and move around pan until they soften slightly; approx. 1-2 minutes. Add mushrooms, carrots and celery. Sauté for 3-5 minutes.
- Simmer: Add ½ cup all-purpose flour and stir to coat the veggies. Slowly add 2 ⅓ cup chicken broth, approx. 1/2 cup at a time, continually stirring to combine. Once broth is added let simmer 3-5 minutes. Then slowly add 1 cup unsweetened almond milk, while stirring continuously until fully combined. Let simmer 5-10 minutes or until thickened.
- Combine: Add 4 ounces plain cream cheese, 1/2 cup of the mozzarella cheese, ¼ cup parmesan cheese, 1 ½ teaspoon kosher salt, 1 ¼ teaspoon lemon juice, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder and ¼ teaspoon ground black pepper. Remove from heat and stir until cheese has melted.
- Turkey + Baking Dish: Add 2 cups cooked turkey and stir to combine. Add half the noodles to a 9x13 baking dish. Pour half the sauce on top and give it a toss. Add the remaining half of the noodles followed by the remaining half of the sauce. Toss to combine.
- Bake: Top with the remaining mozzarella cheese and cover with aluminum foil. Let bake 20 minutes. Remove foil and bake an additional 5-10 minutes.
- Serve: Remove and let cool slightly before serving. Enjoy!
Notes
- Gluten-Free: to make this gluten-free use gluten-free spaghetti noodles and gluten-free flour.
- Dairy-Free: use a plant butter, dairy-free cream cheese (I love Kite Hill Plain Cream Cheese), and dairy-free alternatives to parmesan cheese and mozzarella cheese.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add-ins: feel free to add in frozen peas (about 1/2 cup) or other veggies into the mix!
Nutrition
Calories: 238kcal | Carbohydrates: 29g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 609mg | Potassium: 358mg | Fiber: 2g | Sugar: 3g | Vitamin A: 698IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
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