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Leftover Turkey Tetrazzini Recipe

Leftover Turkey Tetrazzini Recipe

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. YIELD: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

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.

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 Pairings

Medium-Bodied White Wine

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