Prep 30 mins
Cook 35 mins
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.
- 453.59 g spaghetti, uncooked
- 44.37 ml olive oil
- 226.79 g package fresh mushrooms, sliced
- 59.16 ml butter
- 59.14 ml flour
- 473.18 ml chicken broth or 473.18 ml turkey broth
- 236.59 ml heavy cream (may use evaporated milk)
- 177.44 ml freshly grated parmesan cheese
- 29.58 ml dry white wine
- 709.77 ml chopped cooked turkey or 709.77 ml chicken
- 29.58 ml butter
- 59.14 ml soft breadcrumbs
- 0.59 ml nutmeg
- Cook spaghetti according to package directions and set aside until needed.
- Saute mushrooms in oil until tender, about 5 minutes.
- Set mushrooms aside.
- Wipe out pan.
- Melt butter in pan and add flour gradually, stirring with a whisk 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, 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 over the top of noodles.
- Sprinkle the nutmeg lightly over the top of the breadcrumbs.
- Bake noodles at 375F for 25-30 minutes or until hot and bubbly.
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!
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.
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.