Mushroom Turkey Tetrazzini

Name: Mushroom Turkey Tetrazzini
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 12 ounces uncooked multigrain spaghetti, broken into 2-inch pieces; 2 teaspoons chicken bouillon granules; 2 tablespoons butter; 1/2 pound sliced fresh mushrooms; 2 tablespoons all-purpose flour; 1/4 cup sherry or additional pasta water; 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, optional

This creamy comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it’s a real family pleaser! —Linda Howe, Lisle, Illinois.

Ingredients

12 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
2 teaspoons chicken bouillon granules
2 tablespoons butter
1/2 pound sliced fresh mushrooms
2 tablespoons all-purpose flour
1/4 cup sherry or additional pasta water
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, optional

Directions

Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain, reserving 2-1/2 cups pasta water; transfer spaghetti to a 13x9-in. baking dish coated with cooking spray. Dissolve bouillon in reserved pasta water
In a large nonstick skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in flour until blended. Gradually stir in sherry, reserved pasta water and seasonings. Bring to a boil; cook and stir until thickened, about 2 minutes.
Reduce heat to low; stir in milk and 1/3 cup cheese until blended. Add turkey; heat through, stirring constantly. Pour over spaghetti; toss to combine. Sprinkle with remaining cheese and, if desired, paprika.
Bake, covered, until bubbly, 25-30 minutes.

Nutrition Facts

1 cup: 357 calories, 7g fat (3g saturated fat), 71mg cholesterol, 717mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Originally published as Turkey Tetrazzini in Light & Tasty October/November 2007

Reviews

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kgburgess

Feb 2, 2017

This is a fabulous way to use up leftover turkey breast! My whole family enjoys this dish...even my husband who normally won't eat mushrooms. The cooking sherry adds such a nice flavor to the dish, so don't skip it! It's also very filling and has a rich, satisfying flavor. Yum!
joansmith1008

Apr 3, 2012

Absolutely delicious! I would make again.
kengrants

Sep 3, 2011

Soooo good! Even my 3 year old loved it.
dls5799

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!
FACSteacher

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!
JuliKay2u

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.
dmwilmoth

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!
lizardstew1

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!
tlkoller

Jun 6, 2010

Delicious!
[email protected]

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!

Mushroom Turkey Tetrazzini

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