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Leftover Turkey Tetrazzini Recipe
Leftover Turkey Tetrazzini Recipe photo by Taste of Home

Leftover Turkey Tetrazzini Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 4-6 servings

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

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.

Directions

  1. Cook spaghetti according to package directions. Drain and place in a greased 11-in. x 7-in. baking dish. Top with turkey; set aside.
  2. In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.
  3. 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.
Originally published as Turkey Tetrazzini in Taste of Home August/September 2003, p41

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.

Medium-Bodied White Wine

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

Reviews for Leftover Turkey Tetrazzini

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 24, 2014

I made this recipe for dinner tonight. I followed the recipe exactly except I added an extra cup of mushrooms. My husband who is not a big fan of new dishes had three servings! A guest and myself both gave it a thumbs up. I used turkey I had frozen from another dinner. Almost all the other ingredients are ones I usually have on hand.

MY REVIEW
Reviewed Mar. 25, 2014

Not very flavorful.

MY REVIEW
Reviewed Jan. 29, 2014

A family favorite! Great with tuna, too. We leave out the mushrooms and use cream of chicken instead of cream of mushroom. Easy to double.

MY REVIEW
Reviewed Dec. 1, 2013

I added garlic and steamed broccoli however it was dry. Next time I will double liquid. It has a good flavor!

MY REVIEW
Reviewed Nov. 18, 2013

A nice comfort food meal. I loved the flavor, it wasn't too saucy, which has turned me off of tetrazzini before. Also, a very quick meal to get to the table! We will be making this again to use up Thanksgiving leftover!!!

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