Turkey Tetrazzini

Whether you’re working with the breast or leg meat, this pasta-bake makes the most of your bird. Slow-cooking breaks down tougher cuts and locks in moisture, making this an ideal way to use even those so-called “tough” turkey legs.

Turkey Tetrazzini Recipe

Follow along for a wild turkey pasta-bake.

Prep Time

15 min

Cook Time

7+ hours

Ingredients for Slow Cooking the Turkey

• 1 wild turkey breast or leg/thigh (about 3-4 cups shredded and cooked)
• 2 cups low-sodium chicken broth
• 1 small onion, quartered
• 2 cloves garlic, smashed
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf

Ingredients for the Sauce

• ¼ cup unsalted butter
• 1 cup chopped mushrooms
• ½ medium onion, finely diced
• ¼ cup all-purpose flour
• 2 cups broth (from the slow cooker liquid)
• 2 cups half-and-half or light cream
• 2 teaspoons minced garlic
• 1.5 teaspoons Italian seasoning
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup frozen peas
• ½ cup grated Parmesan cheese

To Assemble

• 13 oz dry spaghetti
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese (for topping)
• Fresh parsley, chopped (for garnish)

Instructions

1. Pat the turkey leg or breast dry with paper towels. Season generously with salt, pepper,
   and Italian seasoning. Place it in a slow cooker with the quartered onion, smashed
   garlic, bay leaf, and at least 2 cups of broth. You will want the turkey to be 3/4ths of the
   way covered. Cover the crockpot with the lid and cook on low for 7-8 hours or until the
   meat is fork-tender.
2. When the cook time is almost up, preheat oven to 400°F.
3. Remove the turkey from the crockpot, let it cool slightly, then shred the meat. If using the
   turkey leg, discard bones, tendons, and gristle. Strain the cooking liquid and reserve 2
   cups for the sauce.
4. Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente.
   Drain and set aside. Drizzle or spray with oil so that it doesn’t stick together.
5. In a large deep skillet over medium heat, melt the butter for the sauce. Add mushrooms
   and diced onion; sauté until onions are soft and mushrooms browned, about 5-6
   minutes.
6. Sprinkle in flour and stir for 1-2 minutes. Gradually mix in the reserved turkey broth and
   cream. Cook, whisking often, until the sauce thickens slightly, about 5-7 minutes.
7. Fold in the minced garlic, seasonings, shredded turkey, peas, and ½ cup parmesan.
   Taste and adjust seasoning if desired. Simmer for 3 minutes to meld flavors.
8. Grease a 9×13″ baking dish, then add cooked spaghetti to the baking dish. Pour turkey
   sauce from the skillet over top and toss gently with tongs or a spatula to coat evenly.
9. Sprinkle it with mozzarella and remaining Parmesan. Bake for 20 minutes until bubbly
   and golden on top. (Optional: For an extra crisp, broil 1 minute.)
10. Let rest for 5 minutes, then garnish with parsley and serve.

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