- 12 ounces uncooked spaghetti, broken into 2-inch pieces
- 2 teaspoons chicken bouillon granules
- 1/2 pound sliced fresh mushrooms
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 cup sherry or reduced-sodium chicken broth
- 3/4 teaspoon salt-free lemon-pepper seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 cup fat-free evaporated milk
- 2/3 cup grated Parmesan cheese, divided
- 4 cups cubed cooked turkey breast
- 1/4 teaspoon paprika
- Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
- In a large nonstick skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry and reserved cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese.
- Cover and bake at 375° for 25-30 minutes or until bubbly. Yield: 8 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Mushroom Turkey Tetrazzini
Sort By :
Absolutely delicious! I would make again.
Soooo good! Even my 3 year old loved it.
This dish is very quick to make. I needed a recipe to use up ham so that's what I used. We don't like nutmeg so left out. Next time I will try the sherry. I also topped it off with fresh Parmesan. Very good,can't wait to make it again. So versatile!
This was really good! A great way to use leftover turkey. The flavor was good, easy to put together. Thinking I may toss some fresh broccoli in next time to add some color!
My two boys (5 &9) really loved this recipe. Both of them had third helpings! I substituted chicken broth for the bouillon and pasta water. I also didn't have the lemon pepper but found a substitution of lemon peel, pepper and salt.
I took the lid off for the last 5 minutes of baking because it looked too wet, but I think that made it too dry. Next time we'll leave the lid on.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Baked Pasta >
- Baked Turkey >
- Casseroles >
- Cheese Recipes >
- Comfort Food Dinner Recipes >
- Comfort Food Recipes >
- Diabetic Dinner Recipes >
- Diabetic Recipes >
- Dinner Recipes >
- Healthy Cooking Dinner Recipes >
- Healthy Dinners >
- Healthy Main Dishes >
- Healthy Recipes >
- Low Fat Dinner Recipes & Main Dishes >
- Low Fat Recipes >
- Mushroom Main Dish Recipes >
- Mushroom Recipes >
- Pasta Recipes >
- Spaghetti Recipes >
- Taste of Home Magazine Dinner Recipes >
- Taste of Home Magazine Recipes >