Cheesy Baked Turkey Tetrazzini
Equipment
- Large pot for cooking noodles
- Large skillet for sauce preparation
- Whisk for mixing the sauce
- 9x13-inch baking dish
- Cheese Grater if shredding cheese fresh
- Wooden spoon for stirring
Ingredients
- 12 oz spaghetti or egg noodles cooked and drained
- 2 1/2 cups cooked turkey shredded or diced
- 2 cups chicken or turkey broth
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 cup frozen peas
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp nutmeg
- 1/2 cup breadcrumbs for topping
- 2 tbsp olive oil for sautéing
Instructions
Preheat & Prepare
- Preheat your oven to 375°F and grease a 9x13-inch baking dish.
Cook the Pasta
- Boil the spaghetti or egg noodles until al dente, then drain and set aside.
Sauté Vegetables
- Heat olive oil in a skillet over medium heat. Add the onions and garlic, cooking until fragrant. Toss in mushrooms and cook until softened.
Make the Sauce
- Add butter to the skillet. Once melted, sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux. Slowly pour in the broth, milk, and heavy cream while whisking to prevent lumps.
Season & Thicken
- Stir in salt, pepper, paprika, and nutmeg. Let simmer for 3-4 minutes until thickened.
Combine Ingredients
- Mix in the turkey, frozen peas, sour cream, Parmesan cheese, and cooked noodles. Stir well.
Assemble & Bake
- Transfer the mixture to the baking dish. Sprinkle mozzarella cheese evenly over the top. In a small bowl, combine breadcrumbs with a tablespoon of melted butter, then sprinkle over the cheese.
Bake & Serve
- Bake uncovered for 25-30 minutes or until golden and bubbling. Let cool slightly before serving.