Turkey tetrazzini

Photo: Well Plated

Erin's lighter take on the classic: mushrooms, sun-dried tomatoes, smoked paprika and a sauce made creamy with a little cream cheese and Greek yogurt, under crunchy panko. Freezes beautifully.

From Erin Clarke at Well Plated · @wellplated

Spaghetti, turkey, mushrooms, peas and sun-dried tomatoes in a smoky, creamy sauce made with a little cream cheese and Greek yogurt, baked under Parmesan, provolone and panko.

You need

• 16 oz whole wheat spaghetti, broken in half
• 1/3 cup dry-packed sun-dried tomatoes
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 16 oz cremini mushrooms, sliced
• 1 tbsp sherry vinegar
• 1/4 cup white whole wheat flour
• 3 to 4 cups reduced-sodium chicken broth
• 4 oz reduced-fat cream cheese, in pieces
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups cooked turkey, shredded
• 10 oz frozen peas
• 2/3 cup grated Parmesan
• 2/3 cup shredded provolone or mozzarella
• 1 cup whole-milk plain Greek yogurt
• 1/2 cup panko

How to make it

1. Heat the oven to 350°F and grease a deep 9x13 dish.
2. Cook the spaghetti in well-salted boiling water until just short of al dente (still too chewy to eat; it finishes in the oven). Drain.
3. Cover the sun-dried tomatoes with hot water to soften.
4. Melt the butter with the oil in a large pot over medium heat and cook the onion until soft and translucent, about 5 minutes, without browning.
5. Add the mushrooms and garlic, raise to medium-high and cook until the mushrooms soften and give up their liquid, about 5 minutes. Add the sherry vinegar for 30 seconds.
6. Sprinkle the flour over and stir 2 minutes until no white bits remain. Slowly pour in 3 cups broth, stirring to avoid lumps, and simmer until reduced by about a third, 6 to 8 minutes.
7. Off the heat, stir in the cream cheese, Worcestershire, smoked paprika, salt and pepper until mostly melted. Drain and chop the tomatoes and add them with the turkey, peas, half the Parmesan, half the provolone and the yogurt. Fold in the pasta, loosening with more broth if it looks dry.
8. Spread in the dish, top with the remaining cheese and the panko, and bake until bubbling and golden, 20 to 25 minutes.

Written in our own words from Erin Clarke's recipe, with their quantities. The original: Turkey tetrazzini, Well Plated.

More from the list