Classic Turkey Tetrazzini Recipe
- 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
- 1. 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 or until vegetables are tender.
- 2. 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 cheese; heat through. Remove from the heat.
- 3. Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13x9-in. baking dish and one greased 11x7-in. baking dish.
- 4. 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: 12 servings.
Reviews for Classic Turkey Tetrazzini
"I made this today & the 6 cups of milk & 1/2 c of flour did not thicken. I had SOUP! I proceeded to add 1 tbsp of CORNSTARCH which after several minutes didn't help. After 15ms of boiling I gave up & added the 1 c of Parm Cheese! Will not make again! My family thought it was Bland! With the price of milk being almost $3 a gallon & this Recipe calling for 6 c of milk I am going to make Gladys Waldrop Turkey Tetrazzini !"
"I don't understand why this is such "a long time to prepare and there was a lot of clean up" - you use 3 pans, 1 of which you actually cook in. This recipe looks awesome & I cannot wait to try it. I'm not afraid of a little work. =)"
"I was not expecting this to be so good. Took a long time to prepare and there was a lot of clean up, but in the end it was worth it. It transformed our frozen leftover turkey that was actually a bit dry into yummy chunks of turkey. The only thing I did different was use almond milk since we no longer drink cow milk. As far as I could tell it substituted just fine."
"I used most of the meat from a whole chicken, 1 can evaporated milk, 4 cups whole milk; left off bread crumbs (DH doesn't like), added two cloves of garlic, minced. This made two large foil pans; I froze one for later."
"I love this recipe. It is a little time consuming but well worth it. I substitute chicken for the turkey every now and then."
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.