Classic Turkey Tetrazzini

Name: Classic Turkey Tetrazzini
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings.
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

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

Directions

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer or until vegetables are tender.
Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat.
Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13x9-in. baking dish and one greased 11x7-in. baking dish.
Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley.

Nutrition Facts

1-1/3 cup: 499 calories, 15g fat (9g saturated fat), 98mg cholesterol, 773mg sodium, 53g carbohydrate (10g sugars, 3g fiber), 37g protein.

Originally published as Turkey Tetrazzini in Taste of Home October/November 2007

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Lorriloves2bake

Jan 27, 2015

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 !
FyrePhoenix

Jan 16, 2014

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. =)
Igraine32

Dec 17, 2013

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.
kamswife

Oct 20, 2012

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.
mbuck6027

Dec 29, 2009

I love this recipe. It is a little time consuming but well worth it. I substitute chicken for the turkey every now and then.
lsharkey

Nov 27, 2009

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.

Classic Turkey Tetrazzini

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