Turkey (or Chicken) Tetrazzini with peas and mushrooms and a creamy, cheesy sauce is always a family favorite.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 12 ounces spaghetti, snapped in half
- 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
- 3 cups chopped cooked turkey or chicken
- 1/2 to 1 cup frozen green peas, defrosted
- 2/3 cup freshly grated Parmesan cheese
- 1/2 cup homemade bread crumbs or panko crumbs
- 2 tablespoons butter, melted
- 1 tablespoon grated Parmesan cheese
Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Cook to al dente and drain, reserving 1/2 cup cooking liquid.
Preheat oven to 375 degrees.
While water is coming to a boil, add 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and sauté until brown. Remove mushrooms to a bowl and set aside.
Add remaining 4 tablespoons butter to skillet along with flour. Cook over medium-low heat, stirring constantly, for 2 minutes.
Gradually add the chicken stock, milk, and heavy cream, whisking well to avoid lumps. Cook until smooth and bubbly, about 3 minutes, stirring occasionally.
Add salt, thyme, pepper, nutmeg, lemon juice, Sherry, and mushrooms.
Stir in turkey, peas and Parmesan cheese. Check for seasoning and add more salt and pepper if desired.
Add cooked pasta to the skillet, or if not enough room combine both in a large bowl. Stir to combine. Add some of the reserved cooking liquid if mixture is too dry.
Transfer mixture to a greased 9X13-inch baking dish.
In a small bowl combine bread crumbs, melted butter, and 1 tablespoon Parmesan cheese. Scatter on top of casserole. Place in oven and bake for about 30 minutes. If desired, broil briefly to brown top.