Turkey Tetrazzini

Turkey Tetrazzini is a comforting baked pasta dish, ideal for using leftover roast turkey in a creamy Parmesan sauce with mushrooms and peas.

The spaghetti is folded through the sauce, topped with breadcrumbs and baked until golden and bubbling, making it a practical family dinner after a roast or festive meal.

20 mins prep

30 mins cook

50 mins total

serves 6

Method

20m30m50m

Preheat the oven to 190°C. Cook the spaghetti in salted boiling water until just al dente, then drain and set aside.
Melt the butter in a large pan over medium heat. Add the onion and garlic and cook for 4–5 minutes until softened.
Add the mushrooms and cook until they release their moisture and start to brown.
Sprinkle over the flour and stir for 2 minutes, then gradually whisk in the chicken stock to make a smooth sauce.
Stir in the double cream and Dijon mustard, then simmer until lightly thickened.
Fold in the cooked turkey, peas, spaghetti and Parmesan. Season with salt and black pepper.
Transfer to a baking dish, scatter over breadcrumbs and extra Parmesan, then bake for 20–25 minutes until golden and bubbling. Rest for a few minutes before serving.