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Cozy Turkey Tetrazzini with Peas

A comforting and classic Turkey Tetrazzini with Peas recipe that's easy to make and a guaranteed crowd-pleaser. Perfect for busy weeknights or potlucks.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings 6

Equipment

  • Oven-safe skillet or Dutch oven
  • Small bowl

Ingredients
  

Main ingredients

  • 16 ounces spaghetti snap it in half
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 onion diced
  • 6 garlic cloves minced
  • 1 lb baby Bella mushrooms chopped (optional)
  • 0.33 cup all-purpose flour
  • 2.5 cups milk
  • 2 cups low sodium chicken broth
  • 1.5 tablespoons cornstarch
  • 0.5 cup heavy cream may substitute milk
  • 2 teaspoons chicken bouillon
  • 2 teaspoons Worcestershire sauce
  • 1.25 teaspoon salt plus more to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon pepper
  • 0.75 cup freshly grated cheddar cheese
  • 1.75 cups freshly grated Monterey Jack cheese divided
  • 0.5 cup freshly grated Parmesan cheese
  • 3 cups turkey chopped (may substitute cooked chicken)
  • 1 cup frozen petite peas not thawed

Panko Topping

  • 0.75 cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 1 tablespoon olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the spaghetti according to package instructions, then drain well and set aside.
  • In a large oven-safe skillet or Dutch oven, melt butter and olive oil over medium heat. Sauté onion for 5-7 minutes until softened. Add garlic and mushrooms (if using) and cook for another 5-7 minutes until mushrooms release liquid and start to brown.
  • Sprinkle flour over the vegetables and stir constantly for about a minute.
  • Slowly whisk in milk and chicken broth until smooth. Simmer, stirring, until the sauce begins to thicken.
  • In a small bowl, whisk cornstarch with 1 tablespoon of water to form a smooth paste. Pour into the simmering sauce and stir until thickened.
  • Stir in heavy cream, chicken bouillon, Worcestershire sauce, salt, oregano, parsley, basil, thyme, smoked paprika, and pepper.
  • Add cheddar cheese, 1 cup of Monterey Jack cheese, and Parmesan cheese. Stir gently until melted and gooey.
  • Add chopped turkey and heat through for 2-3 minutes, stirring gently.
  • Gently fold in the cooked spaghetti and frozen peas.
  • In a small bowl, mix panko breadcrumbs with melted butter and olive oil until moistened.
  • Sprinkle the remaining ¾ cup of Monterey Jack cheese evenly over the tetrazzini mixture.
  • Sprinkle the prepared panko topping over the cheese.
  • Bake for 20-25 minutes, or until bubbly and the topping is golden brown. Let stand for 5 minutes before serving.

Notes

This recipe is super forgiving and easy to tweak! You can substitute chicken for turkey, add other vegetables like carrots, celery, or spinach, or use different cheeses like Gruyere or Colby Jack. If you're out of heavy cream, milk works too, and a pinch of red pepper flakes can add some heat.