Turkey Tetrazzini uses roasted turkey as the star in this casserole with spaghetti and mushrooms in a Parmesan cream sauce.

Turkey Tetrazzini

By Sue Lau | Palatable Pastime

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Turkey Tetrazzini is my recipe of the day with the blogging group Sunday Funday. We group up on Sundays to share recipes on a common topic. This week we are sharing recipes for Clean Out the Fridge. We can all blame Thanksgiving for  the overload of food.

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This recipe is one I have had for awhile. I posted it at Recipezaar a long time ago. And am just now bringing it over to the blog.

This type of retro casserole is one I made a lot in the 1970’s and 1980’s. It has a bit of an Alsatian flavor, especially with the hint of nutmeg.

My family thinks it is delicious. I hope your family does as well.

Sunday Funday

Clean Out the Fridge

• Beef Vegetable Soup from A Day in the Life on the Farm
• Leftover Chocolate Cake & Chocolate Custard Cups – No Bake Dessert from Sneha’s Recipe
• Tortellini Carbonara from Amy’s Cooking Adventures
• Turkey Tetrazzini from Palatable Pastime

Turkey Tetrazzini

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Turkey Tetrazzini

If you have tried this recipe please consider leaving a review.

Turkey Tetrazzini

Sue Lau

5 from 9 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Servings 8

Calories 585 kcal

Ingredients

  

1x2x3x

• 16 ounces spaghetti uncooked
• 3 tablespoons olive oil
• 8 ounces fresh mushrooms sliced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups turkey broth
• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese divided
• 2 tablespoons dry white wine
• 3 cups chopped cooked turkey
• 2 tablespoons melted butter
• 2 slices soft white bread torn into breadcrumbs
• 1/8 teaspoon nutmeg

Instructions

 

• Cook spaghetti according to package directions. Drain and set aside.
• Saute mushrooms in oil until tender.
• Add butter to pan and mix in flour gradually, stirring to form a roux.
• Cook until bubbly, then add broth slowly and keep stirring with whisk until mixture becomes thick. Remove sauce from heat.
• Stir in cream, 3/4 cup Parmesan, and wine, mixing until cheese melts. Mix in turkey and mushrooms.
• Toss spaghetti with sauce mixture, coating noodles thoroughly.
• Place noodles in a greased 9x13-inch baking dish.
• Melt 2 tbsp butter and toss with bread crumbs.
• Sprinkle the nutmeg lightly over the breadcrumbs and last 1/4 cup of cheese. Top the casserole with this.
• Bake noodles at 375F for about 20-25 minutes or until cheese and bread crumbs are golden.

Notes

From the kitchen of palatablepastime.com

Nutrition

Serving: 1gCalories: 585kcalCarbohydrates: 51gProtein: 27gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 101mgSodium: 591mgPotassium: 407mgFiber: 2gSugar: 4gVitamin A: 814IUVitamin C: 1mgCalcium: 205mgIron: 2mg

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