leftover turkey tetrazzini

By ANNE Hasselbrack
from Edgewater, MD

This tastes so good! You can also substitute the diced turkey with a pound of ground turkey or chicken. Just cook with the onion, garlic and mushrooms and follow the rest of the recipe from there.

serves 6
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For leftover turkey tetrazzini

  • 8 oz
    dried spaghetti, broken in half
  • 3 c
    chopped cooked turkey meat (a little more or less is okay)
  • 8 oz
    sliced mushrooms
  • 1/2
    medium white onion, finely chopped
  • 1 clove
    garlic, chopped
  • 1 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    butter
  • 2 Tbsp
    flour
  • 1 1/2 c
    milk (can use 2%)
  • 1 1/2 c
    shredded sharp american cheese
  • 4 Tbsp
    dry bread crumbs (can use panko)
  • 4 Tbsp
    grated parmesan cheese
  • 2 Tbsp
    butter

How To Make leftover turkey tetrazzini

  • 1
    Cook spaghetti according to package.
  • 2
    Meanwhile, cook onion, garlic and mushrooms in the oil until soft. Stir in the turkey meat to begin heating through.
  • 3
    In a small saucepan, melt 2 T of butter. Stir in flour and a little black pepper. Add milk and cook until thick and bubbling, then add cheese, stirring until melted. Remove from heat.
  • 4
    Add cooked spaghetti in with turkey mixture, then stir in the sauce and mix until combined. Prepare a 9 x 11 glass baking dish with cooking spray, and add the mixture to the dish.
  • 5
    In a small bowl, melt the other 2 T of butter, and then mix in the 4 T of bread crumbs and the Parmesan cheese, and sprinkle over top of the spaghetti mixture.
  • 6
    Bake covered at 375 for 20 minutes, then uncovered for 10 - 15 more minutes, until heated through.

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