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Turkey Tetrazinni is a delicious and easy pasta meal that can be prepared after work and be ready for dinner quickly. It is comprised of cooked spaghetti, turkey vegetables and a creamy, cheesy sauce that is baked to perfection.Â
You can alternatively make this with chicken if you like. That would be close to chicken spaghetti, but this is a bit lighter and has vegetables.Â
This is also a base recipe, but feel free to add sautéed mushrooms, broccoli, peas, etc.
This recipe is a great option for leftover Thanksgiving turkey!
How to video for this recipe: https://youtu.be/eETfGogniTY
Ingredients
- 4 C turkey, cooked and chopped (sub chicken)
- 3 C chicken broth
- 2 C milk
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1 C butter (stick)
- 1 C all purpose flour
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1 2/3 C parmesan cheese, grated
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1 16 ounce package spaghetti noodles
- Meat Church BLANCO to taste
Tools
- 8x13 cooking dish
Prepare your smokerÂ
Prepare your smoker at a temperature of 350. In this video we used a Traeger Woodridge with Meat Church pellets (oak\hickory), but hickory, pecan or fruit woods would also be a good choice.Â
Prepare the pasta
Prepare Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 7 - 8 minutes or until al dente. Drain, and place in the prepared baking dish.
Prepare the sauce
Melt butter in a medium saucepan over medium heat. Whisk in flour. Cook for 2-3 minutes.
Mix in chicken broth, milk and bring to a simmer. Stir in in 1 1/3 C of parmesan cheese. Season with Meat Church BLANCO to taste.Â
Assemble & cook the tetrazinni
Spray the 9x13 pan with cooking spray or melted butter.
Add the cooked pasta.
Add in the chopped turkey.
Pour the sauce over and mix it all together.
Top with the remaining cheese.
Place the pan in the smoker or oven. Cook for 1 hour or until browned.
Remove from the smoker.Â
Serve and enjoy!
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