This Turkey Tetrazzini recipe is the perfect way to enjoy leftover turkey. Tender turkey chunks, mushrooms and pasta are smothered in a rich and creamy sauce and topped with cheese. Everything is baked until hot and bubbly for a dish hearty enough to satisfy a crowd and tasty enough to get everyone excited about leftovers like never before.
Turkey Tetrazzini is one of those recipes that has been around forever and ever and yet another recipe found in my vintage recipe box.
A delicious pasta casserole with turkey in a creamy mushroom sauce is topped with cheese and baked until hot and bubbly.
I use fresh mushrooms in this recipe and you can add in any other veggies you’d lke, carrots, peas, and peppers are some of our favorites.
This easy tetrazzini recipe uses no “cream of” soup but instead gets some extra richness from spreadable cream cheese. While you can certainly use the plain variety, we love to use an herb and garlic or garlic and chive flavor to add a little bit of extra flavor.
This is a great recipe for making use of the leftover turkey around the holidays, but it is equally delicious year round. If you don’t have turkey on hand, you can use rotisserie chicken or cook up a couple of chicken breasts!
This dish reheats well so you can make it ahead of time or serve it another night for a delicious dinner of leftovers! Make sure to cook the pasta al dente so it doesn’t get mushy and if needed, add a little splash of milk when reheating.
Turkey Tetrazzini
This Turkey Tetrazzini recipe is the perfect way to enjoy leftover turkey. Tender turkey chunks, mushrooms, and pasta are smothered in a rich and creamy sauce and topped with cheese.
Prep: 20min
Total: 60min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 462 kcal, Carbohydrate 41 g, Protein 26 g, Fat 21 g, Saturated Fat 12 g, Cholesterol 82 mg, Sodium 680 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving
Ingredients:
- 12 ounces dry spaghetti
- 3 tablespoons butter
- 1 onion (diced)
- 3 cloves garlic (minced)
- ¾ pound mushrooms (sliced)
- 3 tablespoons flour
- 2 ¼ cups chicken broth (reduced sodium)
- 8 ounces spreadable cream cheese (garlic flavor)
- 1 ⅓ cups half & half or light cream
- salt & pepper to taste
- 1 tablespoon fresh parsley
- 1 teaspoon Italian seasoning
- 2 cups turkey (cooked and chopped)
- 2 cups mozzarella cheese (divided)
- ¼ cup parmesan cheese
Instruction:
- Preheat oven to 350°F.
- Cook spaghetti al dente according to package directions.
- Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
- Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
- Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.
How to Make Turkey Tetrazzini | Allrecipes.com
FAQ
What is turkey Tetrazzini made of?
What is Tetrazzini sauce made of?
Why is it called Turkey Tetrazzini?
Tetrazzini is thought to have been originated in San Francisco, named after a famous opera singer of the early 1900s—Luisa Tetrazzini—who lived there for many years.
What does Tetrazzini mean in Italian?
