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Leftover Turkey Tetrazzini

40 reviews
Total Time
Prep: 25 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Susan Payne, Corner Brook, Newfoundland and Labrador

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 25, 2023

This recipe turns our leftover turkey into a whole new meal! We look forward to having it after I roast a turkey for a family gathering. —Susan Payne, Corner Brook, Newfoundland and Labrador

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Test Kitchen Tips
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Your family will love these juicy turkey recipes.

    • Watch How to Make Leftover Turkey Tetrazzini

    Test Kitchen Approved

    Leftover Turkey Tetrazzini

    40 reviews
    Prep Time 25 min
    Cook Time 25 min
    Yield 6 servings

    Ingredients

    • 1 package (7 ounces) thin spaghetti, broken in half
    • 2 cups cubed cooked turkey
    • 1 cup sliced fresh mushrooms
    • 1 small onion, chopped
    • 3 tablespoons butter
    • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    • 1 cup 2% milk
    • 1/2 teaspoon poultry seasoning
    • 1/8 teaspoon ground mustard
    • 1 cup shredded cheddar cheese
    • 1 cup shredded part-skim mozzarella cheese
    • 1 tablespoon shredded Parmesan cheese
    • Minced fresh parsley
    Text Ingredients

    Directions

    1. Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside.
    2. In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.
    3. Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.

    Nutrition Facts

    1 each: 444 calories, 21g fat (12g saturated fat), 90mg cholesterol, 685mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 30g protein.

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