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Top-Notch Turkey Tetrazzini

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Top-Notch Turkey Tetrazzini



Ingredients :

  • 1 (8 ounce) package dry spaghetti
  • 7 tablespoons butter
  • divided
  • 1 cup sliced mushrooms
  • ¼ cup chopped onions
  • ½ teaspoon chopped garlic
  • 5 tablespoons all-purpose flour
  • 2 cups Swanson® Chicken Broth
  • 1 cup half-and-half
  • 1 teaspoon salt
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon freshly ground black pepper
  • 3 cups diced cooked turkey
  • 1 cup frozen peas
  • ½ cup grated Parmesan cheese
  • ½ cup Italian-style panko bread crumbs
  • 2 tablespoons chopped fresh parsley
  • or to taste
  • Methods :

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch casserole dish with non-stick cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain well. Keep warm.
  • Melt 4 tablespoons butter in a skillet over medium heat. Cook and stir mushrooms and onions until onions begin to turn translucent and mushrooms release some liquid, about 5 minutes. Add garlic and stir until fragrant, about 1 minutes. Add flour, stirring constantly, until thoroughly incorporated in the butter and begins to bubble, about 2 minutes.
  • Mix the Swanson® Chicken Broth and half-and-half together; pour gradually into mushroom mixture, whisking until it is smooth. Season with salt, poultry seasoning, and pepper. Bring to a boil, stirring occasionally. Reduce and continue cooking until mixture begins to thicken, about 3 minutes. Mix in turkey and peas. Remove from heat.
  • Melt 3 tablespoons butter in a small saucepan over low heat. Stir in the Parmesan cheese and panko bread crumbs, mixing until crumbly. Remove from heat.
  • Place 1/2 of the spaghetti in the bottom of prepared casserole dish. Spoon 1/2 of the sauce mixture over the spaghetti. Repeat the layer with the remaining spaghetti and sauce. Sprinkle the bread crumb mixture over the top.
  • Bake in preheated oven until bubbly and the top is golden brown, 20 to 25 minutes. Top with chopped fresh parsley.
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