PREP TIME: 10 mins | COOK TIME: 1 hr 20 mins | TOTAL TIME: 1 hr 30 mins | SERVINGS: 10
A pleasing make-ahead pasta dish that freezes wonderfully. Creamy baked pasta in a homemade sauce with shredded turkey, spaghetti, and a golden cheesy crust. What more can you ask for?
Ingredients
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Turkey Breast:
1-1.5 pounds boneless turkey breast filet
1.5 c turkey or vegetable stock
1/2 tsp salt
1/4 tsp black pepper
Sauce:
1/4 c unsalted butter
1/2 medium onion finely diced
1 tsp minced garlic
1 tsp Italian seasoning
3/4 tsp salt
1/4 tsp black pepper
1/4 c all-purpose flour
2 c turkey stock
2 c cream (10%-18%)
To Assemble:
375g high fibre white spaghetti (about 13 ounces), cooked just to al dente
1 c shredded mozzarella cheese
1 c frozen peas
How to make Turkey Tetrazzini
Turkey Breast:
Step 1: In a large skillet, place the turkey breast, pour over the turkey stock, and season with salt and pepper.
Step 2: Over medium heat, bring this to a simmer, then adjust the heat to medium-low. Cover the skillet. Simmer for about 40 minutes until tender and the inside of the turkey breast has reached 165 degrees F. Or in a slow cooker, place the ingredients, then cook for 4 hours on low.
Step 3: When done, transfer the chicken to a cutting board. Chop or shred and set aside.
Sauce:
Step 1: Melt the butter in a large skillet.
Step 2: Once the butter has melted, add the onion. Saute over medium heat until soft.
Step 3: Add the garlic in the skillet, then the Italian seasoning, salt, and pepper. Cook for a minute more.
Step 4: Stir in the flour until fully incorporated.
Step 5: Pour in the turkey stock followed by the cream and whisk until smooth. Cook further over medium heat, stirring until soft. Set aside.
Turkey Tetrazzini:
Step 1: If baking directly, prepare the oven. Preheat it to 400 degrees.
Step 2: In a 9 x 13-inch greased baking dish, place the cooked pasta, shredded turkey, and peas. Pour the sauce over. Use a spatula to spread the sauce.
Step 3: Sprinkle the cheese on top and place it inside the oven. Bake for about 20 minutes or until bubbly and golden.
Nutrition Facts:
Calories: 485cal | Carbohydrates: 38g | Protein: 26g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 127mg | Sodium: 527mg | Potassium: 255mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1028IU | Vitamin C: 7mg | Calcium: 125mg | Iron: 3mg
Ingredients
- Turkey Breast:
- 1-1.5 pounds boneless turkey breast filet
- 1.5 c turkey or vegetable stock
- 1/2 tsp salt
- 1/4 tsp black pepper
- Sauce:
- 1/4 c unsalted butter
- 1/2 medium onion finely diced
- 1 tsp minced garlic
- 1 tsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 c all-purpose flour
- 2 c turkey stock
- 2 c cream (10%-18%)
- To Assemble:
- 375g high fibre white spaghetti (about 13 ounces), cooked just to al dente
- 1 c shredded mozzarella cheese
- 1 c frozen peas
Instructions
Step 1: In a large skillet, place the turkey breast, pour over the turkey stock, and season with salt and pepper.
Step 2: Over medium heat, bring this to a simmer, then adjust the heat to medium-low. Cover the skillet. Simmer for about 40 minutes until tender and the inside of the turkey breast has reached 165 degrees F. Or in a slow cooker, place the ingredients, then cook for 4 hours on low.
Step 3: When done, transfer the chicken to a cutting board. Chop or shred and set aside.
Sauce:
Step 1: Melt the butter in a large skillet.
Step 2: Once the butter has melted, add the onion. Saute over medium heat until soft.
Step 3: Add the garlic in the skillet, then the Italian seasoning, salt, and pepper. Cook for a minute more.
Step 4: Stir in the flour until fully incorporated.
Step 5: Pour in the turkey stock followed by the cream and whisk until smooth. Cook further over medium heat, stirring until soft. Set aside.
Turkey Tetrazzini:
Step 1: If baking directly, prepare the oven. Preheat it to 400 degrees.
Step 2: In a 9 x 13-inch greased baking dish, place the cooked pasta, shredded turkey, and peas. Pour the sauce over. Use a spatula to spread the sauce.
Step 3: Sprinkle the cheese on top and place it inside the oven. Bake for about 20 minutes or until bubbly and golden.
