Turkey Tetrazzini Ina Garten Recipe
This is a great recipe for a hearty and delicious meal. This dish is sure to please whether you're using leftover turkey or chicken. Let's start?
Ingredients
- 1/2 pound Spaghetti
- 12 tbsp Unsalted butter, divided evenly
- 1/4 cup All-purpose flour
- 2 cups Whole milk
- 1 teaspoon Kosher salt
- 1/4 teaspoon Freshly ground black pepper
- 3/4 cup Parmesan, grated, divided
- 1/4 teaspoon Freshly grated nutmeg
- 12 ounces Gruyere, gratedÂ
- 2 cups Cooked, shredded turkey breast (I like to use the dark meat)
- 1/4 cup Dry white wine
- 1 can Condensed cream of mushroom soup (10-ounce)
- cup 1/4 Chopped fresh parsley leaves
Instructions
- Preheat the oven to 375 degrees F.
- Cook the spaghetti in a large pot of salted water, according to package instructions. Drain well.
- Meanwhile, melt 6 tablespoons of butter in a small saucepan over low heat. Add the flour and cook for 2 minutes, constantly stirring with a wooden spoon.
- Raise the heat to be medium and whisk in the milk. Cook, constantly whisking, until the mixture comes to a boil and thickens. Remove from the heat and whisk in 1/2 cup of Parmesan, the nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Melt 6 tablespoons of butter in a large skillet over medium heat.
- Add the Gruyere on top and cook, stirring, until melted. Stir in the turkey, wine, condensed soup, and parsley.
- Add the cooked spaghetti and toss well.
- Transfer the mixture to a 9 by 13-inch baking dish and sprinkle with the remaining 1/4 cup Parmesan.
- Bake for 30 to 35 minutes, until the sauce, is bubbly and the pasta is browned around the edges.
- Enjoy!