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Leftover Turkey Tetrazzini

 Leftover Turkey Tetrazzini
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
4-6 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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. Add cheddar cheese; cook and stir over medium heat until
  • 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

2 of 2

Leftover Turkey Tetrazzini (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer