Mushroom Turkey Tetrazzini Recipe

4.5 12 18
Mushroom Turkey Tetrazzini Recipe
Mushroom Turkey Tetrazzini Recipe photo by Taste of Home
Publisher Photo

Mushroom Turkey Tetrazzini Recipe

Read Reviews
4.5 12 18
Publisher Photo
“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.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

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

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.
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.
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.
Cover and bake at 375° for 25-30 minutes or until bubbly. Yield: 8 servings.
Originally published as Mushroom Turkey Tetrazzini in Light & Tasty October/November 2007, p19

Nutritional Facts

1 cup: 362 calories, 7g fat (3g saturated fat), 75mg cholesterol, 592mg sodium, 40g carbohydrate (6g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

  • 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
  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.
Originally published as Mushroom Turkey Tetrazzini in Light & Tasty October/November 2007, p19

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Reviews forMushroom Turkey Tetrazzini

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MY REVIEW
kgburgess User ID: 2727982 260699
Reviewed 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!"

MY REVIEW
joansmith1008 User ID: 6621738 170036
Reviewed Apr. 3, 2012

"Absolutely delicious! I would make again."

MY REVIEW
kengrants User ID: 4608201 100571
Reviewed Sep. 3, 2011

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

MY REVIEW
dls5799 User ID: 5674481 156105
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
FACSteacher User ID: 759865 109223
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
JuliKay2u User ID: 1344814 98707
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
dmwilmoth User ID: 2810512 157912
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
lizardstew1 User ID: 5185101 168569
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
tlkoller User ID: 5195739 82279
Reviewed Jun. 6, 2010

"Delicious!"

MY REVIEW
[email protected] User ID: 2350474 154642
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!"

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