Turkey Tetrazzini

Turkey Tetrazzini

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Carole Davis


My Mother-in-law made this every day after Thanksgiving. Everyone groans when you say this is for dinner but serve it with cranberry sauce and they will call for seconds and thirds.


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20 Min
25 Min


  • 1/2 c
  • 1/2 c
    all purpose flour
  • 1 1/2 tsp
  • 1 dash(es)
  • 1 dash(es)
  • 2 c
  • 1 can(s)
    condensed chicken broth or cream of chicken
  • 2
    egg yolks
  • 1/2 c
  • 1/4 c
  • 1 pkg
    thin spaghetti
  • 4 c
    cooked turkey
  • 1/2 lb
    sliced mushrooms
  • 1 c
    shredded cheddar cheese
  • 1/2 c
    parmesan cheese

How to Make Turkey Tetrazzini


  1. Make Sauce: Melt butter in saucepan, stir in flour, salt, nutmeg and cayenne pepper until smooth. Gradually stir in the milk and chicken broth, bring to a boil, stirring constantly. Boil gently for 2 minutes or until mixture is slightly thickened.
  2. In a small bowl beat yolks with cream. Gently beat in a little of the hot mixture. Return to saucepan and cook over low heat, stirring constantly until sauce is hot, do not boil. Remove from heat and add sherry.
  3. Cook spaghetti according to package directions, drain. Add 2 cups of sauce to the pasta and toss until well blended. Add turkey and mushrooms to remaining sauce.
  4. Turn spaghetti into a greased 13x9x2 pan. Spoon turkey mix on top. Sprinkle with cheddar cheese and top with Parmesan.
  5. Bake in 300*F oven covered for 25 minutes. Uncover and bake 10 minutes longer.

Printable Recipe Card

About Turkey Tetrazzini

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

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