Mohamed Shili A creamy recipe from Ina Garten is this Turkey Tetrazzini, made with spaghetti, mushrooms, turkey, cream cheese, and peas. This Turkey Tetrazzini recipe is a hearty dinner that takes about 50 minutes to prepare and can serve up to 8 people.
Ina Garten Turkey Tetrazzini Ingredients
- 1 1/2 lb of thin spaghetti, broken in half
- 4 tbsp of butter
- 4 cloves of garlic, minced
- 1 lb of white mushrooms, quartered
- 1/2 tsp of salt, plus extra to taste
- 1 cup of white wine
- 1/3 cup of flour
- 4 cups of turkey or chicken broth, plus extra for thinning
- 8 oz of cream cheese
- 3 cups of cooked turkey, shredded or diced
- 1 cup of finely chopped black olives
- 1 1/2 cups of frozen green peas
- 4 slices of bacon, fried and cut into bits
- 1 cup of grated Monterey Jack cheese
- 1 cup of grated Parmesan cheese
- Ground black pepper, to taste
- 1 cup of panko breadcrumbs
How To Make Ina Garten Turkey Tetrazzini
- Preheat Your Oven: Start by heating your oven to 350°F. This ensures it’s hot enough when your dish is ready to bake.
- Cook Your Pasta: Boil the thin spaghetti until just shy of al dente. Remember, it’ll cook further when baked, so you want it slightly underdone.
- Prepare Your Sauce Base: Melt the butter in a large pot over medium-high heat. Stir in the minced garlic and sauté for a few minutes until fragrant. Add the quartered mushrooms and 1/2 teaspoon of salt, cooking until the mushrooms are golden.
- Deglaze with Wine: Pour in the white wine, allowing it to simmer with the mushrooms until the liquid reduces by half.
- Thicken with Flour: Sprinkle the flour over the mushrooms, stirring constantly for a minute. This cooks off the raw flour taste and begins to form your roux.
- Incorporate Liquids: Gradually add the turkey broth, stirring constantly until the mixture thickens into a smooth sauce.
- Add Cream Cheese: Reduce heat to medium. Cube the cream cheese and add to the pot, stirring until mostly melted—it’s fine if there are small chunks, they’ll melt into the sauce.
- Combine Remaining Ingredients: Mix in the Monterey Jack and Parmesan cheeses, bacon, black olives, green peas, and cooked turkey. Season with salt and pepper to taste. Stir until everything is well combined.
- Mix in Pasta: Add the cooked spaghetti to the sauce, tossing to ensure it’s fully coated. If the mixture seems too thick, thin it with additional broth. It should be a bit saucy, as it will absorb liquid while baking.
- Bake to Perfection: Transfer everything to a large baking dish. Sprinkle with panko breadcrumbs for a crunchy topping. Bake for 20 minutes, or until the dish is bubbling and the breadcrumbs turn golden brown.
- Serve and Enjoy: Let it cool slightly before serving to allow the flavors to meld together beautifully.
Recipe Tips
What To Serve Turkey Tetrazzini
Serve your hearty Turkey Tetrazzini with roasted Brussels sprouts, garlic mashed cauliflower, a tangy apple and walnut salad, sautéed green beans, and caramelized onion focaccia.
You can also pair it with a simple arugula and beetroot salad or a creamy butternut squash soup for something a bit different.
How To Store Turkey Tetrazzini Leftovers
To Refrigerate: Place the cooled Tetrazzini in an airtight container. It can be stored in the refrigerator for up to 3 days. Make sure it’s completely cool to prevent condensation that could make it soggy.
To Freeze: Turkey Tetrazzini freezes well. Spoon it into freezer-safe containers or zip-lock bags and press out the air. It will keep for up to 2 months. Thaw in the fridge overnight before reheating.
How To Reheat Turkey Tetrazzini Leftovers
In The Oven: Place the Tetrazzini in an oven-safe dish, cover with foil to prevent drying out, and bake at 350°F for about 20 minutes, or until heated through; remove the foil in the last 5 minutes.
In The Microwave: Scoop a serving of Tetrazzini into a microwave-safe dish, cover with a damp paper towel to maintain moisture, and heat on high for 2-3 minutes, stirring halfway through for even heating.
In The Air Fryer: For a crispy top, place Tetrazzini in the air fryer basket, and heat at 320°F for about 8-10 minutes; check halfway and shake gently to ensure even reheating.
Frequently Asked Questions
Can I use a different type of pasta for Turkey Tetrazzini?
Yes, you can use other pasta types such as linguine, fettuccine, or penne. Just ensure that the pasta is cooked to slightly less than al dente since it will continue cooking in the oven. This flexibility allows you to use what you have on hand.
What’s the best way to thicken the sauce if it’s too runny?
If the sauce feels too thin, you can thicken it by allowing it to simmer a bit longer before adding the pasta. Alternatively, you can mix in a small amount of extra flour dissolved in cold water to avoid clumps.
Ina Garten Turkey Tetrazzini Nutrition Facts
Serving Size: 1 Cup (246g grams)
- Calories 330
- Total Fat 13g
- Saturated Fat 5.5g
- Trans Fat 0.3g
- Cholesterol 62mg
- Sodium 656mg
- Potassium 167mg
- Total Carbohydrates 34g
- Dietary Fiber 1.7g
- Sugars 1g
- Protein 19g
Try More Ina Garten Recipes:
Ina Garten Turkey Tetrazzini
Description
A creamy recipe from Ina Garten is this Turkey Tetrazzini, made with spaghetti, mushrooms, turkey, cream cheese, and peas. This Turkey Tetrazzini recipe is a hearty dinner that takes about 50 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat Your Oven: Start by heating your oven to 350°F. This ensures it’s hot enough when your dish is ready to bake.
- Cook Your Pasta: Boil the thin spaghetti until just shy of al dente. Remember, it’ll cook further when baked, so you want it slightly underdone.
- Prepare Your Sauce Base: Melt the butter in a large pot over medium-high heat. Stir in the minced garlic and sauté for a few minutes until fragrant. Add the quartered mushrooms and 1/2 teaspoon of salt, cooking until the mushrooms are golden.
- Deglaze with Wine: Pour in the white wine, allowing it to simmer with the mushrooms until the liquid reduces by half.
- Thicken with Flour: Sprinkle the flour over the mushrooms, stirring constantly for a minute. This cooks off the raw flour taste and begins to form your roux.
- Incorporate Liquids: Gradually add the turkey broth, stirring constantly until the mixture thickens into a smooth sauce.
- Add Cream Cheese: Reduce heat to medium. Cube the cream cheese and add to the pot, stirring until mostly melted—it’s fine if there are small chunks, they’ll melt into the sauce.
- Combine Remaining Ingredients: Mix in the Monterey Jack and Parmesan cheeses, bacon, black olives, green peas, and cooked turkey. Season with salt and pepper to taste. Stir until everything is well combined.
- Mix in Pasta: Add the cooked spaghetti to the sauce, tossing to ensure it’s fully coated. If the mixture seems too thick, thin it with additional broth. It should be a bit saucy, as it will absorb liquid while baking.
- Bake to Perfection: Transfer everything to a large baking dish. Sprinkle with panko breadcrumbs for a crunchy topping. Bake for 20 minutes, or until the dish is bubbling and the breadcrumbs turn golden brown.
- Serve and Enjoy: Let it cool slightly before serving to allow the flavors to meld together beautifully.
