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turkey tetrazzini

rodeo1mom avatar
Recipe by
Carole Davis
@rodeo1mom
Upper Arlington, OH

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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yield 8 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For turkey tetrazzini

  • 1/2 c
    butter
  • 1/2 c
    all purpose flour
  • 1 1/2 tsp
    salt
  • 1 dash
    nutmeg
  • 1 dash
    cayenne
  • 2 c
    milk
  • 1 can
    condensed chicken broth or cream of chicken
  • 2
    egg yolks
  • 1/2 c
    cream
  • 1/4 c
    sherry
  • 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.
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