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Turkey Pot Pie Tetrazinni Recipe

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4 from 9 reviews

Turkey Tetrazinni is a comforting baked pasta casserole featuring tender turkey, mushrooms, and peas in a creamy cheese sauce, topped with a buttery Parmesan breadcrumb crust. This classic American dish combines tender spaghetti coated in a rich sauce with savory flavors enhanced by herbs, lemon, and Sherry, perfect for a hearty family meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Ingredients

Pasta

  • 12 ounces spaghetti, snapped in half
  • 1 tablespoon salt (for pasta water)

Sauce

  • 6 tablespoons butter, divided
  • 8 ounces white mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons Sherry

Main Ingredients

  • 3 cups chopped cooked turkey or chicken
  • 1/2 to 1 cup frozen green peas, defrosted
  • 2/3 cup freshly grated Parmesan cheese

Topping

  • 1/2 cup homemade bread crumbs or panko crumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons grated Parmesan cheese (divided as 1 tbsp for topping, 1 tbsp for casserole mixture)

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil with 1 tablespoon of salt. Add the spaghetti snapped in half and cook until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid for later use.
  2. Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking the casserole.
  3. Sauté Mushrooms: While waiting for the water to boil, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add sliced mushrooms and sauté until they are nicely browned. Remove the mushrooms from the skillet and set aside in a bowl.
  4. Make Roux: In the same skillet, add the remaining 4 tablespoons of butter. Once melted, stir in the all-purpose flour and cook over medium-low heat, stirring constantly for about 2 minutes to form a roux.
  5. Add Liquids: Gradually whisk in the chicken broth, milk, and heavy cream to the roux. Continue cooking, stirring occasionally, until the sauce is smooth and bubbly, approximately 3 minutes.
  6. Season Sauce: Stir in salt, dried thyme, pepper, nutmeg, fresh lemon juice, Sherry, and the sautéed mushrooms to flavor the sauce.
  7. Combine Main Ingredients: Add chopped cooked turkey (or chicken), defrosted peas, and 2/3 cup freshly grated Parmesan cheese to the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
  8. Mix Pasta and Sauce: Add the cooked spaghetti to the skillet with the sauce. If the skillet is too small, combine pasta and sauce in a large bowl. Stir to evenly coat the pasta. Add some of the reserved pasta cooking liquid if the mixture seems dry.
  9. Transfer to Baking Dish: Grease a 9×13-inch baking dish and transfer the pasta mixture into it, spreading evenly.
  10. Prepare Topping: In a small bowl, mix bread crumbs, melted butter, and 1 tablespoon grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
  11. Bake: Place the baking dish in the preheated oven and bake for about 30 minutes until bubbly and heated through. Optionally, broil for a couple of minutes at the end to brown the breadcrumb topping.

Notes

  • Use day-old or leftover cooked turkey or chicken to enhance flavor and texture.
  • If Sherry is not available, dry white wine or apple juice with a splash of vinegar can be used as a substitute.
  • For a lighter version, use low-fat milk and omit heavy cream.
  • Fresh mushrooms can be substituted with canned mushrooms if needed; just adjust sautéing time accordingly.
  • Ensure to reserve some pasta cooking water to adjust sauce consistency if necessary.
  • This dish can be prepared ahead of time and baked just before serving.

Find it online: https://cheftinaskitchen.com/turkey-pot-pie-tetrazinni-recipe/