Mushroom Turkey Tetrazzini Recipe

4.5 12 18
Mushroom Turkey Tetrazzini Recipe
Mushroom Turkey Tetrazzini Recipe photo by Taste of Home
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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 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. Yield: 8 servings.
Originally published as Mushroom Turkey Tetrazzini in Light & Tasty October/November 2007, p19

Nutritional 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.

Popular Videos

  • 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
  1. 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
  2. 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.
  3. 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.
  4. Bake, covered, until bubbly, 25-30 minutes. 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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