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Turkey Tetrazzini

Turkey Tetrazzini

A creamy baked pasta dish with turkey, mushrooms, peas, Parmesan and a crisp breadcrumb topping.

50 mins total for first methodServes 6Oven
Ingredients ↓Method ↓

Ingredients

Method

20 mins prep30 mins cook50 mins total

  1. Preheat the oven to 190°C. Cook the spaghetti in salted boiling water until just al dente, then drain and set aside.

  2. Melt the butter in a large pan over medium heat. Add the onion and garlic and cook for 4–5 minutes until softened.

  3. Add the mushrooms and cook until they release their moisture and start to brown.

  4. Sprinkle over the flour and stir for 2 minutes, then gradually whisk in the chicken stock to make a smooth sauce.

  5. Stir in the double cream and Dijon mustard, then simmer until lightly thickened.

  6. Fold in the cooked turkey, peas, spaghetti and Parmesan. Season with salt and black pepper.

  7. 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.

Notes

Cook the pasta just to al dente so it does not go soft in the oven.
Leftover roast chicken works well if you do not have turkey.
About this recipe

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.

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