Turkey Tetrazzini
My Turkey Tetrazzini is a leftover makeover that turns that extra turkey breast into a dish everyone actually gets excited about. This is a go-to in our house the day after family gatherings. It’s warm, cheesy, creamy, and full of flavor!
Ingredients
- 12 oz Spaghetti or linguine cooked al dente and drained
- 4 cups Cooked turkey breast chopped or shredded
- 1 tbsp Butter
- 1 tbs Xanthan Gum
- 1 Medium diced onion
- 3 Garlic cloves minced
- 1 cup Sliced mushrooms optional, but I love the depth of flavor
- 2 ¼ cups Chicken Bone Broth
- 8 oz Light Cream Cheese
- 1 ¹⁄₃ cup Fat free half-and-half
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 teaspoon Italian seasoning
- 1 tbsp Fresh parsley
- ¼ cup Grated Parmesan cheese divided
- 2 cups Shredded mozzarella
- Optional topping: ½ cup breadcrumbs tossed with 1 tbsp melted butter
Instructions
- Preheat oven to 350°F.
- Cook spaghetti al dente according to package directions.
- Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
- Add broth and half & half all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
- Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.
Notes
🍽 Tips & Variations:
Add veggies: Throw in some frozen peas or chopped spinach for extra greens.
I love serving roasted zucchini & yellow squash with this. Prep ahead: Assemble the dish earlier in the day and pop it in the oven when ready to serve.
I love serving roasted zucchini & yellow squash with this. Prep ahead: Assemble the dish earlier in the day and pop it in the oven when ready to serve.