leftover turkey tetrazzini

Creamy leftover turkey tetrazzini with spinach is a simple, easy and delicious pasta recipe that is comforting, creamy and cheesy. It's a family favourite.

Turkey Tetrazzini with Spinach

(500 gram) package dry spaghetti

olive oil, divided

lb. white mushrooms, thinly sliced

onion, finely chopped

garlic, minced

salt

black pepper

all-purpose flour

chicken broth

lemon juice, freshly-squeezed

heavy cream

baby spinach (about 2 ounces)

lb. turkey (about 3 cups)

mozzarella cheese, shredded

fresh parsley, finely chopped (for garnish)

Bring a large pot of salted water to a boil over medium high heat. Add spaghetti and one tablespoon olive oil. Cook until al dente (fully cooked but still firm), about 10 minutes or according to package directions. Drain the noodles in a colander and rinse under cold water to stop the cooking process and cool down. Set aside in the pot.

Heat remaining 2 tablespoons olive oil in a large saucepan for 2 minutes over medium high heat, until the hot oil sizzles. Add mushrooms and sauté until golden brown, about 4-5 minutes.

Stir in onion and garlic, and sauté until fragrant, about 2 minutes. Add salt, pepper and flour. Stir well to combine, about 1 minute.

Pour in chicken broth and lemon juice and whisk until the sauce is smooth and uniform. The sauce might be a little bit clumpy in the beginning.

Whisk in heavy cream and bring the sauce to a simmer over medium heat. Let it simmer and stir occasionally until thickened, about 5-10 minutes. The sauce should be similar to in consistency to gravy and thick enough to coat the back of a spoon. Remove from heat and stir in spinach until wilted, about 1 minute.

Add in cooked spaghetti and shredded turkey. Toss well until fully combined and coated.

Transfer the mixture into a 9x13 casserole pan and evenly top with mozzarella cheese.

Lightly grease a large piece of aluminum foil and cover the pan. Greasing the foil prevents the melted cheese from sticking to the foil while baking.

Bake the tetrazzini covered for 25 minutes.  Then, remove the foil and bake uncovered for another 15 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to brown the cheesy crust and get it crispy.

Let the tetrazzini rest for 10 minutes before serving. This is to ensure the cream sauce sets a bit and is not too runny.

I made this delicious meal for my parents to enjoy. I dropped it off at their doorstep. Your turkey tetrazzini got rave reviews! I'll be adding this easy dish to the monthly meal plan.

This is a great easy meal! I love how creamy and comforting it is and it comes together so easily. My family wants it added to menu rotation on the regular!

I found you as I was looking for something new to do with leftover roasted chicken and, other than that, made it as posted, Everyone loved it! Thank you so much for sharing this, it's going into my 'Favorites' folder!

https://www.youtube.com/watch?v=4GY6OoL9Bro

Creamy leftover turkey tetrazzini with spinach is a simple, easy and delicious recipe that is comforting, creamy and cheesy. Cooked turkey and spaghetti is tossed into a creamy spinach and mushroom sauce and then baked with mozzarella cheese on top until golden brown. This casserole pasta dinner is a family favourite, perfect for busy weeknights. Plus, to make things even easier, you can make this freezer friendly meal ahead of time.

FULL RECIPE: https://www.aheadofthyme.com/turkey-tetrazzini-with-spinach/

PIN for later: https://www.pinterest.ca/pin/150870656257923133/

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This casserole is a super yummy way to use those Thanksgiving leftovers! Use simple clean ingredients to transform your extra turkey into something EXTRA.&nbsp;

Leftover Turkey Tetrazzini

egg noodles (use gluten free)

olive oil

onion

garlic (minced)

mushrooms

Italian seasoning (thyme, oregano, garlic, parsley)

No-Salt-Added Vegetable Stock

milk

cream cheese

peas

baby spinach (packed)

turkey meat (chopped)

parsley (chopped)

Tellicherry Black Pepper

breadcrumbs (Gluten Free)

mozzarella cheese (divided)

Preheat the oven to 350 degrees Ferenheit.

In a large pot, bring 8 cups of water to a boil and cook the egg noodles al dente according to package directions.  Drain and set aside.

In a large pot (I used the same pot), heat the olive oil on low until shimmering. Add the onions and garlic, and sauce for 5 minutes until soft.  Add the celery and mushrooms and sauce for another 8 minutes on low heat.  Add the frozen peas, spinach, Italian seasoning and stir.  Turn off heat.

In a sauce pan, heat the vegetable stock and milk on low heat, until just simmering.  Add the cream cheese and stir until all ingredients have melted together.

To the pot with the veggies- add the egg noodles, cream cheese/milk mixture, and the chopped turkey.  Add the parsley, black pepper, 1.5 cups of mozzarella, and stir to combine.  Add ingredients to a greased 13x9 inch baking dish.  Top with remaining half cup of mozzarella and breadcrumbs.

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Turkey Tetrazzini with Spinach

Leftover Turkey Tetrazzini

Top 2 leftover turkey tetrazzini recipes from across the web

The most viewed leftover turkey tetrazzini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Turkey Tetrazzini with Spinach

Leftover Turkey Tetrazzini

The most viewed leftover turkey tetrazzini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine