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

Leftover Turkey Tetrazzini Recipe

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4.5 19 25
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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
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:4-6 servings
Test Kitchen Approved
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 11x7-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

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
(25)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 22, 2016

"I have another Tetrazzini recipe that I cut out of Taste of Home YEARS ago that was good, but not great. It's like someone took that old recipe, revamped it and this was the result. This was SO much creamier and more flavorful - and it was even better the next day. I was skeptical about not mixing the pasta with the sauce before putting it in the oven, but it turned out perfect. I thought it needed some color, so I took a large red bell pepper and "roasted" it over an open flame, wiped off the charred skin, chopped it up and added it to the sauce. I think it worked out very well. I also used 8 oz. of mushrooms just because I love them. This is definitely a keeper. So glad I ran across it!"

MY REVIEW
Reviewed Dec. 28, 2015

"I substituted cream of mushroom with Cream of Onion. We though it had good flavor."

MY REVIEW
Reviewed May. 20, 2015

"Note that this recipe uses on a 7oz package of pasta! I made the mistake of using a one pound box. However, even with the error, this was a wonderful, hearty dinner! Enjoyed by all and plan on making it correctly next time!"

MY REVIEW
Reviewed Nov. 29, 2014

"This turned out delicious!!! Full of flavor and just the right amount of sauce! I will make this every year after Thanksgiving. I only had regular spaghetti on hand and I broiled at the end for a minute. I had seconds it was so yummy!"

MY REVIEW
Reviewed Sep. 18, 2014

"This was a great recipe. I used leftover roasted chicken instead of turkey. Cooked it on convection at 350 and the cheese really crisped up on top which was delicious!"

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