Classic Turkey Tetrazzini
This classic casserole is so easy to make and works well with either leftover turkey or fresh turkey cutlets. You can also substitute flavored bread crumbs for the plain ones and jarred, roasted red pepper for the fresh variety. —Shannon Weddle, Berryville, Virginia
Ingredients
- 1 package (16 ounces) spaghetti
- 2 medium onions, chopped
- 9 tablespoons butter, divided
- 1 pound sliced fresh mushrooms
- 1 large sweet red pepper, chopped
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 6 cups 2% milk
- 1 tablespoon chicken bouillon granules
- 6 cups cubed cooked turkey breast
- 1 cup grated Parmesan cheese
- 1-1/2 cups dry bread crumbs
- 4 teaspoons minced fresh parsley
Reviews
Makes a lot. Delicious! Enjoyed by 12 people with some leftovers
I used this recipe as a template and made it my own. I make extra sauce, add garlic, poultry seasoning, thyme and nutmeg and another 1/2 cup of Parmesan cheese. I use less pasta to keep the casserole extra moist. I found that when I use crushed croutons tossed in butter, it makes an awesome topping. I made it the first time exactly as directed and liked it. Then made it with the extras.
I made this today & the 6 cups of milk & 1/2 c of flour did not thicken. I had SOUP! I proceeded to add 1 tbsp of CORNSTARCH which after several minutes didn't help. After 15ms of boiling I gave up & added the 1 c of Parm Cheese! Will not make again! My family thought it was Bland! With the price of milk being almost $3 a gallon & this Recipe calling for 6 c of milk I am going to make Gladys Waldrop Turkey Tetrazzini !
I don't understand why this is such "a long time to prepare and there was a lot of clean up" - you use 3 pans, 1 of which you actually cook in. This recipe looks awesome & I cannot wait to try it. I'm not afraid of a little work. =)
I was not expecting this to be so good. Took a long time to prepare and there was a lot of clean up, but in the end it was worth it. It transformed our frozen leftover turkey that was actually a bit dry into yummy chunks of turkey. The only thing I did different was use almond milk since we no longer drink cow milk. As far as I could tell it substituted just fine.
I used most of the meat from a whole chicken, 1 can evaporated milk, 4 cups whole milk; left off bread crumbs (DH doesn't like), added two cloves of garlic, minced. This made two large foil pans; I froze one for later.
I love this recipe. It is a little time consuming but well worth it. I substitute chicken for the turkey every now and then.
Easy recipe-and it tastes fantastic! Because I was cooking for just two people, I adjusted the recipe by half and it was perfect. Can't wait to use my Thanksgiving leftovers to make this again.