turkey tetrazzini

★★★★★ 4
By Tamara Minck
from Vancouver, WA

I started making this recipe about 10 years ago to use up that leftover Thanksgiving turkey. We always have it the weekend following turkey day. It is a great change of flavor. Hope you try it this year and enjoy it!

Blue Ribbon Recipe

Member's Choice! Forget turkey sandwiches. This is going to become your go-to recipe for turkey leftovers. This casserole is extremely creamy and super easy. We loved the addition of Parmesan and Asiago cheeses ... it adds flavor to the roux and creates an amazing cheesy crust on top. The sauce is super creamy and savory. We thought there might be too much garlic but it wasn't overpowering and really works in this casserole. Your family is going to request this often!

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 6
prep time 30 Min
cook time 45 Min
method Blend

Ingredients For turkey tetrazzini

  • 1 pkg
    spaghetti (16 oz), cooked per pkg directions, drained
  • 2 Tbsp
    olive oil, extra virgin
  • 1 lg
    sweet onion (or whatever you have on hand), chopped
  • 15 clove
    garlic, minced
  • 1/2 c
    butter, unsalted
  • 1/2 c
    all-purpose flour
  • 3 c
    chicken broth
  • 1 c
    milk
  • 1 c
    heavy cream
  • 1 1/2 c
    grated Parmesan cheese, fresh, divided
  • 1 1/2 c
    grated Asiago cheese, fresh, divided
  • 4 c
    cooked turkey, chopped (or chicken)
  • salt and pepper, to taste
  • OPTIONAL:
  • 1/2 tsp
    each white pepper, cayenne pepper, and smokey paprika, or more!, if you like a little warmth.

How To Make turkey tetrazzini

  • 9x13 baking dish buttered.
    1
    Preheat oven to 375 degrees. Butter 9x13 baking dish.
  • Onions sauteeing in a pan.
    2
    Heat olive oil in a large saucepan over medium heat. Add onion and saute until translucent.
  • Adding garlic to the pan.
    3
    Add garlic and cook for 1 minute longer.
  • Adding butter to the pan.
    4
    Add butter to onions and garlic; stir until melted and bubbly.
  • Adding flour to make a roux.
    5
    Then and flour and stir until you have a med-dark blonde roux.
  • Adding cheese to the pan.
    6
    Slowly stir in chicken stock, cream, and milk stirring out any lumps. Add salt and pepper to taste and the optional spices listed (if desired). Bring to boil, stirring continuously, and when it begins to thicken, add a cup each of the cheeses, turn off heat, and stir until cheese is melted.
  • Stirring in the turkey.
    7
    Stir in turkey (chicken) and set aside off heat.
  • Filling added to the baking dish and topped with cheese.
    8
    After preparing spaghetti, drain and pour into prepared baking dish. Pour turkey mixture over pasta and top with remaining cheeses. Bake 45 min or until bubbly and cheese topping starts to brown.
  • A serving of Turkey Tetrazzini on a plate with a roll.
    9
    Serve with toasted garlic sourdough bread (YUM!) and a side of your favorite green salad. Enjoy!
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