Classic Turkey Tetrazzini Recipe

Classic Turkey Tetrazzini Recipe
Photo by: Taste of Home
Rating

100% would make again

This classic casserole is so easy to make and works well with either leftover turkey or fresh turkey cutlets. You can also substitute flavored bread crumbs for the plain ones and jarred, roasted red pepper for the fresh variety. —Shannon Weddle, Berryville, Virginia

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  • 16 Servings
  • Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 package (16 ounces) spaghetti
  • 2 medium onions, chopped
  • 9 tablespoons butter, divided
  • 1 pound sliced fresh mushrooms
  • 1 large sweet red pepper, chopped
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 6 cups 2% milk
  • 1 tablespoon chicken bouillon granules
  • 6 cups cubed cooked turkey breast
  • 1 cup grated Parmesan cheese
  • 1-1/2 cups dry bread crumbs
  • 4 teaspoons minced fresh parsley

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer.
  • Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and Parmesan cheese; heat through. Remove from the heat.
  • Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13-in. x 9-in. baking dish and one greased 11-in. x 7-in. baking dish.
  • Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley. Yield: 16 servings.

Classic Turkey Tetrazzini published in Taste of Home October/November 2007, p37

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Reviews for Classic Turkey Tetrazzini (1)

Classic Turkey Tetrazzini Recipe

Classic Turkey Tetrazzini

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Reviewed on Nov. 27, 2009 by lsharkey

Easy recipe-and it tastes fantastic! Because I was cooking for just two people, I adjusted the recipe by half and it was perfect. Can't wait to use my Thanksgiving leftovers to make this again.

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