Turkey Tetrazzini

Updated on December 1, 2017
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Jan has been cooking and writing about food for over twenty years and has cooked on multiple television stations, including Food Network.

Rich, comforting, and satisfying, this turkey tetrazzini recipe is the perfect use for your leftover turkey. A gorgeous creamy sauce cloaks mushrooms, turkey and pasta for fabulous results!
Rich, comforting, and satisfying, this turkey tetrazzini recipe is the perfect use for your leftover turkey. A gorgeous creamy sauce cloaks mushrooms, turkey and pasta for fabulous results!

That Leftover Turkey Is About to Take On New Life

I think this recipe may be the perfect excuse to roast a turkey, if for nothing but the leftovers to use in this delicious casserole. The roast turkey is cradled in a luscious creamy sauce, bits of beautifully sautéed vegetables, strands of pasta, and loads of Parmesan cheese. How can anyone resist that?

Because all the ingredients are already cooked, you can alter the baking dish to serve your needs. Baking simply heats everything through and allows the flavors to mingle, and thickens the sauce. If you wish a looser sauce, bake just until the cheese turns golden. For a tighter sauce, bake it longer. So you can double or halve this recipe with ease, or use ramekins or individual souffle dishes if you feel like it. Whatever rocks your boat and strikes your fancy!

The Recipe!

You'll need:

  • 1 (16 ounce) package uncooked spaghetti
  • 1/2 cup butter
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 4 oz mushrooms, crimini or button, sliced
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 3 cups turkey or chicken broth
  • 2 cups milk
  • 1 2/3 cups grated Parmesan cheese
  • 4 cups cooked turkey, diced
  • 1/2 cup frozen baby peas
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 F. Lightly butter a baking dish.
  2. Cook spaghetti according to package directions in lightly salted water. Drain, and place in the buttered baking dish.
  3. In a large Dutch oven over medium heat, melt butter and saute onion, celery, mushrooms and garlic for about 5-7 minutes, or until fragrant and onion is becoming translucent.
  4. Stir in flour, whisking well. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Taste and season with salt and pepper. Stir in all but 1/2 cup of the Parmesan cheese, and remove from heat.
  5. Mix chicken broth mixture, peas and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Saute the Vegetables with Butter

Saute the onion, celery and mushrooms together with butter for just a few minutes. The vegetables will become very fragrant and the mushrooms will release their juices.
Saute the onion, celery and mushrooms together with butter for just a few minutes. The vegetables will become very fragrant and the mushrooms will release their juices.

Stir in Flour - Thickening the Sauce

Stir in the flour until it's fully incorporated. This will provide the thickening power for the sauce, holding it together in the casserole as it bakes.
Stir in the flour until it's fully incorporated. This will provide the thickening power for the sauce, holding it together in the casserole as it bakes.

Use both Turkey Broth and Milk

Use a mixture of turkey broth and milk. The resulting sauce is super flavorful, rich and creamy. If you've roasted a turkey, use the carcass to make the broth.
Use a mixture of turkey broth and milk. The resulting sauce is super flavorful, rich and creamy. If you've roasted a turkey, use the carcass to make the broth.

Lots of Parmesan Cheese!

If you wish, you can use high quality Parmesan cheese for this recipe, but even the less expensive stuff from the grocery is delicious, Just make sure whatever you purchase is 100% cheese.
If you wish, you can use high quality Parmesan cheese for this recipe, but even the less expensive stuff from the grocery is delicious, Just make sure whatever you purchase is 100% cheese.

Buttered Casserole and Cooked Spaghetti

Butter a 9x13 inch baking dish, and transfer the cooked noodles to it. Preheat the oven to 350F.
Butter a 9x13 inch baking dish, and transfer the cooked noodles to it. Preheat the oven to 350F.

Need To Roast the Turkey First?

Sprinkle with More Parmesan Cheese

Finish the casserole with a little more Parmesan, and pop the dish into the oven. Let it bake, uncovered, for about 40 minutes, or until it's golden brown on top and bubbly throughout.
Finish the casserole with a little more Parmesan, and pop the dish into the oven. Let it bake, uncovered, for about 40 minutes, or until it's golden brown on top and bubbly throughout.

Turkey Tetrazzini - Hot out of the Oven

Bake for about 40 minutes, or until bubbly, the sauce is thickened and the top is golden brown.
Bake for about 40 minutes, or until bubbly, the sauce is thickened and the top is golden brown.

© 2011 Jan Charles

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    • Peter Allison profile image

      Peter Allison 6 years ago from Alameda, CA

      This recipe looks awesome! Thanks for publishing!

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