Terrific Turkey Tetrazzini Recipe - Allrecipes.com
Terrific Turkey Tetrazzini Recipe

Terrific Turkey Tetrazzini

Recipe by  

"Leftover turkey gets a boost in this tetrazzini variation--turkey in a creamy mushroom sauce is mixed with cooked spaghetti, topped with Parmesan cheese, and baked until golden and bubbly."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Cut turkey into bite sized pieces. Melt butter in a saucepan, then stir in flour; cooking until it starts to bubble. Gradually add chicken stock, stirring until sauce thickens, then add soymilk; salt and pepper and cheese. Add turkey and mushrooms and slowly simmer.
  2. Meanwhile cook pasta according to package instructions, drain and stir into the turkey mixture. Pour into a non-stick baking dish. Bake at 450 degrees F until heated through and cheese has melted.
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Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2011

This was a great quick and flavorful meal. I did not have soymilk, so I used skim and it was delicious. The Parmesan cheese melted and formed a flavorful crust, keeping the spaghetti moist and tender. Thanks for sharing.

 
Most Helpful Critical Review
Oct 02, 2012

I did not care for this recipe as written. The measurements seem wrong! I used only 2 lbs. of turkey and 1/2 lb. of mushrooms, but even so the liquid measurements all need to be at least doubled. Use 12 TBSP of butter to avoid the flour gumming up, and if you don't want the turkey to overwhelm the sauce, use at least 4 cups of soy milk and 2-3 cups of checken broth. I discovered that the hard way after scalding my sauce pan (which should be at least a 6-qt size). Finally, bake at 350, not 450, for about 45 minutes. It came out reasonably well, and I'll make it again, but please be sure to use enough liquid!

 

14 Ratings

Nov 25, 2011

i didn't have spaghetti noodles in my pantry so made it with egg noodles. My husband loved it. Followed instructions fairly closely, used skim milk and added extra cheese and topped with even more cheese, it browned up nicely .

 
Dec 04, 2011

Really good for leftover Thanksgiving turkey. I'll be using this every year! Substitutions I made were using Kosher salt instead of salt, 1% milk instead of soy, and I used 1 cup of milk and 1 can of cream of mushroom soup. Even the kids ages 4 and 5 were pleased. Happy cooking!

 
Nov 27, 2011

Delicious recipe! I have one VERY similar - it calls for heavy cream instead of soymilk. The soymilk would certainly make it much healthier. My recipe also calls for the addition of cream sherry (about 1/4 cup) into the sauce. It adds a terrific flavor. I think my family looks forward more to the Turkey Tetrazzini than they do the actual turkey dinner! It's a great dinner while watching some good football!

 
Jan 02, 2012

Great recipe ...easy. I added a small amount of sherry to the mixture; delish!

 
Mar 16, 2011

It was very good!!!! AND EASY!!

 
Dec 27, 2011

Made this tonight with our leftover Christmas turkey. It was excellent, I used 1 cup of whipping cream in place of 1 cup milk, an extra 1/2 cup of Parmesan, and Johny's Seasoning salt.

 

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Nutrition

  • Calories
  • 680 kcal
  • 34%
  • Carbohydrates
  • 52.1 g
  • 17%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 65.3 g
  • 131%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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