Classic Turkey Tetrazzini
Traditional dish · American
A comforting and creamy casserole featuring tender turkey and spaghetti in a rich mushroom and pimento sauce, topped with cheese and baked until golden.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Spaghetti12 ounces
- Butter4 tablespoons
- Onion, chopped1 cup
- Mushrooms, sliced8 ounces
- Garlic, minced2 cloves
- All-purpose flour1/4 cup
- Chicken broth2 cups
- Heavy cream1 cup
- Cooked turkey, shredded or diced3 cups
- Pimentos, chopped1/4 cup
- Parmesan cheese, grated1/2 cup
- Saltto taste
- Black pepperto taste
- Butter, for greasing1 tablespoon
- Gruyere cheese, shredded1 cup
Steps
- 1
Preheat oven to 375°F (190°C). Cook spaghetti according to package directions until al dente. Drain and set aside.
- 2
In a large skillet, melt 4 tablespoons of butter over medium heat. Add chopped onion and sliced mushrooms, and cook until softened, about 5-7 minutes.
- 3
Add minced garlic and cook for 1 minute more until fragrant.
- 4
Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes, stirring constantly.
- 5
Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer and cook, stirring, until the sauce thickens, about 5 minutes.
- 6
Stir in the cooked turkey, chopped pimentos, and 1/2 cup grated Parmesan cheese. Season with salt and black pepper to taste.
- 7
Add the drained spaghetti to the sauce and toss to coat evenly.
- 8
Grease a 9x13 inch baking dish with 1 tablespoon of butter. Pour the spaghetti mixture into the prepared dish.
- 9
Top evenly with 1 cup of shredded Gruyere cheese.
- 10
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- 11
Let stand for 5 minutes before serving.
