Leftover Turkey Tetrazzini

Leftover Turkey Tetrazzini

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ANNE Hasselbrack


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.


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20 Min
35 Min


  • 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
  • 2 Tbsp
  • 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

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.

Printable Recipe Card

About Leftover Turkey Tetrazzini

Course/Dish: Casseroles
Main Ingredient: Turkey
Regional Style: American

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