Turkey Tetrazzini - Dee Dee's

Diane Hopson Smith


A great way to use up that leftover Christmas Turkey or Chicken.

I used two methods of cooking, starting on top of the stove and finishing in the oven.

While I used fresh pasta, you can use store bought as well. I have a new pasta machine I'm enjoying and must say it does make a nice difference.

Hope you enjoy!

pinch tips: Flour, Eggs & Breading Techniques



8 to 10


10 Min


25 Min




1 lb
spaghetti, cooked al dente (i used fresh pasta)
6 Tbsp
1/2 c
shallots, chopped (optional)
6 Tbsp
all purpose flour
3 1/2 c
turkey or chicken stock (or broth)
1/2 c
heavy cream
1/4 c
white wine, dry (can use cream in place of wine)
1 tsp
thyme, dried (or a couple tbsp fresh)
salt and pepper to taste
1 to 1 1/2 lb
cooked turkey (i used leftover smoked turkey)
(13.25-oz) can mushroom stems and pieces, drained good
1 c
parmesan cheese, grated (1/2 to be used in mixture reserving 1/2 for topping)
3/4 c
panko bread crumbs

Directions Step-By-Step

Preheat oven to 375 degrees. Grease a 9 X 13-inch casserole dish.
Cook spaghetti until al dente; drain and set aside.
In a large skillet, melt butter over medium high heat. If using; add shallots and saute until tender. Add flour, cook and stir for about 2 to 3 minutes. Gradually stir in stock and continue cooking until sauce is smooth and thickened. Stir in cream and wine; cook just until bubbly. Add thyme, salt and pepper. Remove from heat and stir in Turkey, mushrooms and 1/2 cup parmesan cheese. Taste test and add additional seaonsings if desired.
Place pasta in prepared casserole dish; pour turkey mixture evenly over top of pasta.
Mix panko and the other 1/2 cup parmesan cheese and sprinkle over turkey mixture.
Bake for 20 to 25 minutes or until bubbly around the edge.
Once cooked, turn broiler on for 2 to 3 minutes to brown top.

About this Recipe

Course/Dish: Chicken, Turkey, Casseroles
Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy