Turkey Tetrazzini with Crispy Breadcrumb Topping
Equipment
- Large pot
- Large skillet
- Whisk
- Baking dish
Ingredients
- 8 ounces spaghetti
- 2 cups cooked turkey, shredded
- 8 ounces button mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup grated Parmesan cheese, divided
- 1 cup panko breadcrumbs
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Cook the spaghetti in a large pot of salted water until al dente, then drain and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and mushrooms and cook until the vegetables soften, about 5 minutes. Stir in the garlic and thyme and cook for 1 minute longer.
- Sprinkle the flour over the vegetables and stir to combine. Slowly whisk in the chicken broth and milk. Continue cooking, stirring often, until the sauce thickens.
- Add the shredded turkey, cooked spaghetti, and half the Parmesan to the skillet. Season with salt and pepper and stir until everything is evenly coated.
- Transfer the mixture to a greased baking dish. In a small bowl, toss the panko breadcrumbs with the remaining 2 tablespoons of butter and remaining Parmesan, then sprinkle the mixture evenly over the top.
- Bake for 20 to 25 minutes, or until the topping turns golden and the sauce bubbles around the edges.
Notes
Panko stays crispier than regular breadcrumbs, so avoid substituting if you want that signature crunch. Leftovers reheat best in a 350°F oven rather than the microwave to keep the topping from turning soggy. If the sauce seems too thick before baking, add a splash of milk to loosen it.
Course: Main Course
Cuisine: American
Equipment: Large pot, Large skillet, Whisk, Baking dish
Cuisine: American
Equipment: Large pot, Large skillet, Whisk, Baking dish