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Turketti

By: Tobi  
"A yummy casserole that uses leftover turkey. It was a post-Thanksgiving tradition in our home when I was a child. I'm not sure where Mom got it, but it's real comfort food!"

Rating: This weblink has been rated 6 times with an average star rating of 4.0 Read Reviews (5)

Rate/Review | 571 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch casserole
 

Ingredients

  • 8 ounces dry spaghetti
  • 1/2 small onion, chopped
  • 1/4 cup chopped pimientos
  • 1/4 cup chopped green bell pepper
  • 1/2 cup shredded Cheddar cheese
  • 2 cups leftover roast turkey, pulled into bite-sized pieces
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded Cheddar cheese

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Break spaghetti into 2-inch pieces. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the spaghetti uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  3. Combine onion, pimiento, and green pepper with cooked spaghetti, 1/2 cup Cheddar cheese, turkey meat, mushroom soup, chicken broth, salt, and pepper in a large bowl. Mix lightly and spread the mixture in the baking dish and top with 1/2 cup shredded Cheddar cheese.
  4. Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.

Footnotes

  • Cook's Note
  • You can use almost any shape of dry pasta for this dish.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 344 | Total Fat: 12.2g | Cholesterol: 56mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2008 by MaineWoman 
My mother cut this out of a newspaper in Maine at least 30 years ago and always made it. It... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2008 by Chris in Montreal 
Also by using broad egg noodles,rather than spaghetti you get a better flavour and texture. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2008 by DREGINEK 
Really great dish!! Awesome way to use up your turkey and a really filling dinner recipe! I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2008 by mermaid 
This is turkey tetrazini and is an excellent way to use leftover turkey. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by Phyllis Supporting Member (Click to learn more about Supporting Membership)
This was just ok, something a little different to use up leftover turkey. I did add a can of... MORE

 
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