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Leftover Turkey Tetrazzini Recipe

Leftover Turkey Tetrazzini Recipe photo by Taste of Home

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I make this recipe with leftover turkey, and it's a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering. -Susan Payne, Corner Brook, Newfoundland

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Leftover Turkey Tetrazzini Recipe

Prep: 25 min. Bake: 25 min.

Yield: 4-6 Servings

25 25 50

Ingredients

1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Minced fresh parsley

Directions

Cook spaghetti according to package directions. Drain and place in a greased 11-in. x 7-in. baking dish. Top with turkey; set aside.
In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Stir in cheddar cheese; cook and stir over medium heat until cheese is melted. Pour over turkey.
Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 444 calories, 21 g fat (12 g saturated fat), 90 mg cholesterol, 685 mg sodium, 33 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Turkey Tetrazzini in Taste of Home August/September 2003, p41

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Leftover Turkey Tetrazzini

Leftover Turkey Tetrazzini

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Reviewed on May. 17, 2013 by AlexandTaylorsMommy

I love turkey and I love pasta, so this is a great one for me!

Reviewed on Dec. 04, 2012 by Delta Dawn

Made this today and found it okay, not great. But, with some changes it would be much better. For more flavor I'd increase the poultry seasoning, add some heat with chili flakes, add some sliced black olives and artichoke hearts. That should do it!

Reviewed on Nov. 25, 2012 by MrsDollarhide

Didn't have mushrooms so I used a couple cups frozen spinach instead....excellent!

Reviewed on Nov. 25, 2012 by jules815

Decided to try this with our left over Thanksgiving turkey. It was easy and delicious. Two minor changes that I made were adding 1 cup of celery (sauteed with mushrooms and onion) and I used Fettuccine instead of spaghetti. Will definitely make again.

Reviewed on Mar. 24, 2012 by alison6482

This was great. Not too complicated or time-consuming. Very tasty.

Reviewed on Jan. 23, 2011 by Jessamine J

Made it last week and everyone enjoyed it. Great way to use turkey leftovers.

Reviewed on Oct. 12, 2010 by jwilton

I added cooked frozen broccoli, & green peppers instead of the mushrooms & a layer of stuffing. My entire family loved it.

Reviewed on Jan. 20, 2010 by 3samoyed

This recipe was good but a little dry. I used extra milk when I reheated the leftovers and it was much better