Barefoot Contessa Turkey Tetrazzini Recipe
This Barefoot Contessa Turkey Tetrazzini Recipe is creamy, rich, and full of flavor. It’s a great way to use leftover turkey.
Equipment
- Large pot
- Saucepan
- Whisk
- Colander
- Cutting Board
- Sharp knife
- Measuring cups and spoons
- 9x13-inch baking dish
- Mixing Bowls
- Wooden Spoon
- Cheese grater
- Oven mitts
Ingredients
- 3 cups cooked turkey shredded
- 12 oz spaghetti cooked just right
- 1 cup mushrooms sliced
- 1 small onion chopped
- 3 garlic cloves minced
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella
- 1/4 cup chopped parsley
- Salt and pepper to taste
- A little olive oil
Instructions
- Heat your oven to 375°F
- Lightly oil your baking dish
- Cook pasta, then set it aside
- Melt butter in a pan over medium heat
- Cook onion, garlic, and mushrooms until soft
- Add flour and mix well to make a thick paste
- Slowly add broth and cream, stirring nonstop
- Cook until it gets thick and creamy
- Add sour cream, salt, and pepper
- Mix in turkey and pasta gently
- Pour it into the baking dish
- Sprinkle with mozzarella and Parmesan cheese
- Bake for 25-30 minutes until golden
- Top with parsley and serve warm
Notes
- Use leftover turkey for quick prep
- Add peas or spinach for more veggies
- Cook pasta until just firm, not soft
- Let it cool a bit before serving
- Add chili flakes if you like a little spice