Leftover Turkey? 🍗 Try this Creamy Turkey Tetrazzini with a Totally Homemade Sauce! Turkey Casserole

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is lower in fat and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

spaghetti

🥗Healthier: whole wheat pasta

💰Cheaper: penne

Whole wheat pasta increases fiber content.

Chop 8 ounces of Baby Bella mushrooms after washing them.

Chop a handful of flat leaf parsley and set aside.

Chop one large white onion into pieces.

In a sauté pan or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium to high heat.

Add the chopped mushrooms and sauté until tender and slightly colored.

Add 1 more tablespoon of olive oil and the chopped onions to the pan and sauté until tender and lightly colored.

Add 4 minced cloves of garlic to the mixture and sauté briefly.

Turn the burner down to medium heat and add chopped fresh thyme to the pan.

Deglaze the pan with 1/4 cup of white wine, scraping the bottom to release bits stuck to the pan.

Once the wine evaporates, make a well in the center of the pan and add 5 tablespoons of butter until melted.

Stir in 5 tablespoons of all-purpose flour and cook for 2-3 minutes to form a roux.

Gradually add 1 cup of chicken broth, stirring continuously.

Add 2 cups of milk and 2 cups of heavy cream to the mixture, stirring until combined.

Season the sauce with salt and black pepper to taste.

Add 4 cups of leftover cooked turkey to the sauce.

Stir in 1 cup of frozen peas and chopped parsley, mixing well.

Bring the mixture to a simmer over medium heat until it thickens.

Meanwhile, cook 16 ounces of spaghetti for 8 minutes until al dente, then drain.

In a bowl, mix 1 cup of grated Parmesan cheese with 1/2 cup of breadcrumbs for the topping.

Check the sauce for seasoning and adjust if necessary before turning off the heat.

Combine the drained spaghetti with the sauce, mixing evenly.

Pour the mixture into a buttered 9 x 13 baking dish.

Top with the breadcrumb and cheese mixture.

Bake in the oven until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens