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    You are in: Home / Recipes / Turkey Tetrazzini Recipe
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    Turkey Tetrazzini

    Turkey Tetrazzini. Photo by BakingGuru

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    Sue Lau's Note:

    Great noodle dish that you can make with leftover turkey or even chicken. Has a touch of nutmeg for that special flavor. Recipe courtesy of Karen.

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    Units: US | Metric


    1. 1
      Cook spaghetti according to package directions and set aside until needed.
    2. 2
      Saute mushrooms in oil until tender, about 5 minutes.
    3. 3
      Set mushrooms aside.
    4. 4
      Wipe out pan.
    5. 5
      Melt butter in pan and add flour gradually, stirring with a whisk to form a roux.
    6. 6
      Cook until bubbly, then add broth slowly and keep stirring with whisk until mixture becomes thick.
    7. 7
      Remove sauce from heat.
    8. 8
      Stir in cream, Parmesan, and wine, mixing until cheese melts.
    9. 9
      Mix in turkey and mushrooms.
    10. 10
      Toss spaghetti with sauce mixture, coating noodles thoroughly.
    11. 11
      Place noodles in a greased 9x13-inch baking dish.
    12. 12
      Melt 2 tbsp butter and toss with bread crumbs.
    13. 13
      Sprinkle over the top of noodles.
    14. 14
      Sprinkle the nutmeg lightly over the top of the breadcrumbs.
    15. 15
      Bake noodles at 375F for 25-30 minutes or until hot and bubbly.

    Ratings & Reviews:

    • on January 08, 2010


      This made a great supper to use leftover smoked turkey! You'll have to forgive that I left out the mushrooms; my husband won't eat them. I made as is, even had the heavy cream for once. I did add some onion and garlic which I sauteed in the butter before adding flour. Delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2009


      Although I have nothing against cream of _____ soup, I picked this recipe because didn't have the canned soup as a base and I'm glad I did. I cut the recipe in half for the two of us but followed the directions as printed with the addition of a little garlic and black pepper. The only change I'll make the next time I make this is to use a little more evaporated milk to make it a bit creamier but that's a personal preference and doesn't reflect on the recipe at all.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2008


      This is an outstanding recipe for Turkey Tetrazzini! Don't let the white sauce scare you - it's a much better outcome than a "cream-of-soup" recipe. I used 1% milk instead of heavy cream as that's what I had and I didn't notice much difference. Don't leave out the wine either as it's yummy in the sauce! I used half the pasta (8 oz) as we like ours nice and saucy. Used an 8x8 casserole dish for the 3 of us and I still have enough for another meal for 3.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Turkey Tetrazzini

    Serving Size: 1 (352 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 803.1
    Calories from Fat 376
    Total Fat 41.8 g
    Saturated Fat 20.9 g
    Cholesterol 149.0 mg
    Sodium 622.1 mg
    Total Carbohydrate 65.0 g
    Dietary Fiber 3.0 g
    Sugars 3.3 g
    Protein 39.7 g

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