Ina Garten Turkey Tetrazzini Recipe
This recipe is perfect for your Thanksgiving leftovers or even a fresh turkey any time of year.You start by sautéing mushrooms with some butter, which adds an earthy richness to the dish.Mixing Swiss cheese and Parmesan gives it a creamy, slightly nutty flavor that's to die for.I recommend pre-cooking your pasta until just al dente to avoid any mushiness when it bakes.
Servings: 6
Ingredients
- 12 oz Spaghetti
- 4 tbsp Butter
- 8 oz Mushrooms sliced
- 1/4 cup All-Purpose Flour
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 3 cups Cooked Turkey cubed
- 3/4 cup Parmesan Cheese grated
- Salt and Pepper to taste
- 1/4 cup Fresh Parsley chopped
Instructions
- Preheat your oven to 350°F and grease a 1-1/2-quart baking dish with a tablespoon of butter.
- Cook the spaghetti just shy of al dente in a large pot of salted water, then drain it well.
- Melt butter in a skillet over medium heat, add mushrooms, and cook for 3-4 minutes until softened.
- Stir the flour into the mushrooms, cook for 2 minutes, then gradually whisk in chicken broth until smooth.
- Add heavy cream, turkey, and half of the Parmesan to the mushroom mixture. Season with salt and pepper.
- Combine the cooked spaghetti with the creamy turkey mixture, then pour it all into the greased baking dish.
- Top with the remaining Parmesan and bake for about 25 minutes, or until golden and bubbly.
- Garnish with fresh parsley before serving.