Turkey Tetrazzini
original recipe from EveryDay with Rachael Ray
Printable Version
8 oz. cut spaghetti (I use Barilla)
3 T olive oil, divided
1 pound ground turkey
1 t poultry seasoning, divided
salt and pepper
½ cup frozen peas
½ cup diced carrots
6 T butter, divided
8 oz. sliced mushrooms
½ T dried thyme
3 T flour
2 cups milk
1 cup chicken broth
1 cup grated parmesan cheese, divided
½ cup bread crumbs
Boil pasta water and cook cut spaghetti for 5-6 minutes, aim for 1 minute shy of cooking the pasta al
dente. Drain and set aside.
Preheat oven to 400 degrees. Grease a 9x13 baking dish and set aside.
In a skillet heat 1 T of oil and 1 T of butter over medium heat. Add ground turkey, salt and pepper to
taste and ½ t of poultry seasoning. Cook, breaking up with a wooden spoon throughout. Transfer to the
baking dish.
In a small saucepan bring 2 cups of water to a boil, add fresh diced carrots and boil for 3-4 minutes.
Drain and add to turkey mixture with frozen peas.
In that same skillet add 2 T of butter. Add mushroom and thyme. Cook until the mushrooms start to
soften, 3 minutes. Transfer to the baking dish and stir with the turkey.
Add the remaining 3 T of butter to the skillet. When melted add the flour and whisk, cook 1 minute.
Whisk in the milk and broth, simmer until thickened, 2-3 minutes. Stir in the parmesan cheese. Add
sauce to the turkey mixture and stir to combine.
Mix the remaining ½ cup parmesan with bread crumbs and remaining 2 T of oil. Sprinkle this mixture on
top of the casserole. Bake tetrazzini until top is golden-brown and sauce is bubbling, 12-15 minutes.