Prep 20 mins
Cook 45 mins
This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste.
- 1 tablespoon butter
- 1⁄2 cup finely chopped onion
- 1⁄3 cup finely chopped celery
- 1⁄2 teaspoon ground pepper
- 1⁄2 teaspoon salt
- 3⁄4 cup frozen peas
- 3⁄4 cup carrot (I use the pre-cut matchstick carrots)
- 8 ounces sliced mushrooms (optional)
- 1⁄2 cup white wine (or sherry)
- 1⁄2 cup flour
- 4 cups chicken broth (or turkey broth)
- 1 cup parmesan cheese (divided)
- 4 ounces light cream cheese (low fat)
- 1 (8 ounce) package thin spaghetti (cooked)
- 2 cups turkey meat, cooked and shredded (or chicken)
- 1⁄2 cup breadcrumbs (I use panko)
- Preheat oven to 350.
- Melt butter in saute pan.
- Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
- Saute until vegetables are tender.
- Add flour and stir until vegetables are coated.
- Add wine, and stir quickly until flour is absorbed.
- Gradually add broth, stirring constantly.
- Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
- Remove from heat.
- Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
- Add the peas, turkey and pasta.
- Stir until blended.
- Coat a casserole with non-stick spray and transfer mixture to the casserole.
- Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
- Sprinkle mixture evenly over the top of the casserole.
- Bake at 350 for 30 minutes until lightly browned.
- Let rest for 15 minutes before serving.
I used to have a great turkey tetrazini recipe that has been lost, so had to find another. I only make Tetrazini recipes with sherry and without canned soups. This recipe is an absolute winner. My new "go to". Will cherish it.
Thanks so much for already tweaking the recipe to such perfection. I added a bit more sherry (to taste) but your refinement work on this is a masterpeice. Thanks so much for sharing!
Because of your recipe my husband is accusing me of trying to poison him 19 years ago. You see I once made Turkey Tetrazzini shortly before we got married and that meal is still infamous. He said he liked it, but I didn't so I never made it again. However about 10 years later, he told me it was horrid. So when I finally got up the nerve to try your recipe I didn't tell him what it was until after he said he liked it. He insisted that either this wasn't turkey tetrazzini or I must have been trying to poison him years ago. I made the recipe as written, using sherry instead of white wine and using mushrooms. This is definitely a keeper. Thanks for helping me rehabilitate my reputation. hehehe
Awesome and so flavorful! Such a nice change from the usual cream of mushroom soup style. I think I'd make one change next time and just use 1/3 cup sherry. My husband thought it was perfect, but I thought it was just a touch too much. We used buttered cracker crumbs on top. Thanks so much!