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Mushroom Turkey Tetrazzini Recipe

Mushroom Turkey Tetrazzini Recipe

“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. YIELD: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

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.

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.

Reviews for Mushroom Turkey Tetrazzini

Sort By :
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."

MY REVIEW
Reviewed Nov. 18, 2010

"This was amazing! I can't see how this could have been made any more delicious as a higher calorie meal. The flavor was rich, creamy, and comforting. I ate my portion, then stood over the casserole dish and ate more ... I couldn't stop! I did not make any substitutions or changes other than adding one diced leek because I put onion in everything. I did this while sauteeing the mushrooms. I also used the sherry instead of the chicken broth. Highly recommended! You won't need to go back to the unhealthy version after this one!"

MY REVIEW
Reviewed Oct. 20, 2010

"My husband and I really enjoyed this. It was rich and tasty and delicious! I found cubed turkey in the meat section and used that instead of leftover turkey. Oh, so goooood!"

MY REVIEW
Reviewed Jun. 6, 2010

"Delicious!"

MY REVIEW
Reviewed Oct. 25, 2009

"This is a really good dish. I used angel hair pasta, omitted the lemon-pepper seasoning and the nutmeg and used 1 tsp. poultry seasoning instead. Excellent!"

MY REVIEW
Reviewed Sep. 21, 2009

"I made this over the weekend, and I enjoyed it. I'd recommend at least doubling the mushrooms (if you like mushrooms). Definitely a lighter (but still tasty) alternative to a heavier tetrazzini dish."

MY REVIEW
Reviewed Jan. 10, 2009

"I made this for family dinner tonight, and there were NO leftovers! This dish was delicious, and I will add to my favorites.

Margiann
Manchester, Ky."

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Wine Pairings

Medium-Bodied White Wine

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