Creamy Turkey Tetrazzini
photo by DeliciousAsItLooks
- Ready In:
- 1hr 5mins
- 1 tablespoon butter
- 1⁄2 cup finely chopped onion
- 1⁄3 cup finely chopped celery
- 1⁄2 teaspoon ground pepper
- 1⁄2 teaspoon salt
- 3⁄4 cup frozen peas
- 3⁄4 cup carrot (I use the pre-cut matchstick carrots)
- 8 ounces sliced mushrooms (optional)
- 1⁄2 cup white wine (or sherry)
- 1⁄2 cup flour
- 4 cups chicken broth (or turkey broth)
- 1 cup parmesan cheese (divided)
- 4 ounces light cream cheese (low fat)
- 1 (8 ounce) package thin spaghetti (cooked)
- 2 cups turkey meat, cooked and shredded (or chicken)
- 1⁄2 cup breadcrumbs (I use panko)
- Preheat oven to 350.
- Melt butter in saute pan.
- Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
- Saute until vegetables are tender.
- Add flour and stir until vegetables are coated.
- Add wine, and stir quickly until flour is absorbed.
- Gradually add broth, stirring constantly.
- Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
- Remove from heat.
- Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
- Add the peas, turkey and pasta.
- Stir until blended.
- Coat a casserole with non-stick spray and transfer mixture to the casserole.
- Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
- Sprinkle mixture evenly over the top of the casserole.
- Bake at 350 for 30 minutes until lightly browned.
- Let rest for 15 minutes before serving.
I used to have a great turkey tetrazini recipe that has been lost, so had to find another. I only make Tetrazini recipes with sherry and without canned soups. This recipe is an absolute winner. My new "go to". Will cherish it.<br/>Thanks so much for already tweaking the recipe to such perfection. I added a bit more sherry (to taste) but your refinement work on this is a masterpeice. Thanks so much for sharing!
PanNan, this is a delicious casserole! Of coarse, I did add fresh mushrooms, and used diced turkey breast that I had cooked and frozen in my freezer. I left out the carrots, as I did not have any. We will be having this for dinner tonight with a salad. I have already had a taste of it and can tell you that I will be making this again, it is delicious! Thank you for sharing!...Kitten:)
This was excellent! I just realized that I used a 16 oz box of angel hair pasta--when the directions called for 8!! It was FINE! I can see how it would have been creamier--but what I made was very flavorful and delicious. It's a very pretty dish, also, the carrots, peas, and celery all lend beautiful color. I didn't use mushrooms, because of a guest's preference, but I'd like to try it again with them. I think I would still increase the pasta from 8 oz. to 12 oz for sure.<br/>12/2012-this time added the mushrooms and used leftover smoked turkey. Oh my gosh--unbelievably good!! I, too, am so glad to have a recipe without cream soup (canned).<br/>btw...with the 16 oz. box of anglehair pasta, we had 9 maybe 10 servings.
Wow did not expect it to taste this good. With 1/2 a turkey leftover and all the veggies that go with a full Easter meal, I was searching for different recipes and found this. The only alteration was I used black pepper and red pepper flakes. I also didn't have a chance to bake it, so I just let it sit in the pan covered for a bit. Made half the amount (only 2 people to feed) and now I wish I had made the full recipe. Can't wait for those Thanksgiving leftovers now.