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

Mushroom Turkey Tetrazzini Recipe

Read Reviews (11)
4.53 11
Publisher Photo
“This creamy comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it’s a real family pleaser!” says Linda Howe of Lisle, Illinois.
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 cup equals 362 calories, 7 g fat (3 g saturated fat), 75 mg cholesterol, 592 mg sodium, 40 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cover and bake at 375° for 25-30 minutes or until bubbly. Yield: 8 servings.
Originally published as Mushroom Turkey Tetrazzini in Light & Tasty October/November 2007, p19

Nutritional Facts

1 cup equals 362 calories, 7 g fat (3 g saturated fat), 75 mg cholesterol, 592 mg sodium, 40 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Medium-Bodied White Wine

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

Reviews for Mushroom Turkey Tetrazzini(11)

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (8)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 3, 2012

Absolutely delicious! I would make again.

MY REVIEW
Reviewed Sep. 3, 2011

Soooo good! Even my 3 year old loved it.

MY REVIEW
Reviewed Jan. 22, 2011

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!

MY REVIEW
Reviewed Nov. 29, 2010

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 REVIEW
Reviewed Nov. 28, 2010

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.

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