READY IN 1½ hrs

Turketti

Read Reviews (7)

"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!" — Tobi

Directions

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
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.
Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

Footnotes

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

Reviews More Reviews

Most Helpful Positive Review

Nov 30, 2008

My mother cut this out of a newspaper in Maine at least 30 years ago and always made it. It was always a family favorite. After her death and the death of my daughter who she had given it to, I thought we'd lost if forever. Lo and behold it, I found it in my daughter's cookbook.It is a wonderful recipe to use up your leftover turkey or one could use chicken.

—MaineWoman

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Most Helpful Critical Review

Aug 17, 2009

This was just ok, something a little different to use up leftover turkey. I did add a can of sliced mushrooms, and garlic and onion powders for a little more flavor. Might make again. Thanks for submitting your recipe.

—Phyllis

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8 Ratings

Nov 28, 2008

Also by using broad egg noodles,rather than spaghetti you get a better flavour and texture.

—Chris in Montreal

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Nov 28, 2008

This is turkey tetrazini and is an excellent way to use leftover turkey.

—mermaid

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Nov 28, 2008

Really great dish!! Awesome way to use up your turkey and a really filling dinner recipe! I didn't change a thing and will keep this recipe around!! If your burnt out on cooking after this Thanksgiving holiday - this is an easy meal to put together! Thanks!

—DREGINEK

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Oct 26, 2011

Love this recipe. It is nearly identical, minus some cheese, to one I have been using for years. I got it out of a magazine, one Thankgiving, to use for turkey leftovers. My nephew saw the recipe and asked me to make it. It takes a little time to chop and mix everything, but even the kids really liked it despite the green peppers and pimentos.

—Blender Woman

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Nov 08, 2012

My Grandmother made this for years and now I make it for my family. It is so simple and my entire family just loves it.

—Layla4909

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Nutrition

Calories
343 kcal
17%

Carbohydrates
32.9 g
11%

Cholesterol
55 mg
18%

Fat
12.2 g
19%

Fiber
1.5 g
6%

Protein
24.3 g
49%

Sodium
675 mg
27%

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

Nutritional Information

Turketti

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 343
** Calories from Fat: 109

% Daily Value *
** Total Fat 12.2g 19 %
** Saturated Fat 5.6g 28 %
** Cholesterol 55mg 18 %
** Sodium 675mg 27 %
** Potassium 306mg 9 %
** Total Carbohydrates 32.9g 11 %
** Dietary Fiber 1.5g 6 %
** Protein 24.3g 49 %
** Sugars 2.5g
** Vitamin A 9 %
** Vitamin C 20 %
** Calcium 21 %
** Iron 29 %
** Thiamin 44 %
** Niacin 80 %
** Vitamin B6 20 %
** Magnesium 15 %
** Folate 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.