Easy Creamy Turkey Tetrazzini
Easy Creamy Turkey Tetrazzini - From scratch, no canned soup! Use those turkey leftovers from Thanksgiving and Christmas in this easy, delicious, creamy noodle dish.
Servings: 4
Calories: 705kcal
Ingredients
- 8 oz spaghetti uncooked
- 1 tablespoon olive oil
- 1/2 medium onion diced
- 1-2 garlic cloves minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups turkey stock or chicken
- 1 cup whole milk
- 1 3/4 cups Parmesan cheese grated
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon fresh grated nutmeg
- 2 cups cooked turkey chopped
- 1/2 cup frozen peas
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 baking dish.
- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place back in the pot.
- Heat olive oil in a medium saucepan over medium heat, saute onions until tender 5-10 minutes. Add the garlic and saute another minute or two. Add the butter to the pan, once melted whisk in the flour, and cook for 1 minute. Whisk in the turkey stock, milk, nutmeg, pepper, and salt. Cook and whisk until it comes to a boil and starts to thicken. Stir in 1 1/4 cups of Parmesan cheese and remove from the heat.
- Stir the turkey, peas and cream mixture into the cooked spaghetti.
- Pour into the baking dish, spread out evenly. Sprinkle with the remaining 1/2 cup of Parmesan cheese.
- Bake for 25-30 minutes, until bubbly.
- Let rest 5 minutes before serving.
Notes
Make your own turkey stock it really adds tons of turkey flavor to this recipe.
Nutrition
Calories: 705kcal | Carbohydrates: 60g | Protein: 40g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 1307mg | Potassium: 516mg | Fiber: 3g | Sugar: 8g | Vitamin A: 962IU | Vitamin C: 9mg | Calcium: 618mg | Iron: 2mg