Description

Easy turkey tetrazzini recipe that creates a creamy homemade sauce with sautéd mushrooms and leftover turkey.

Ingredients

Scale

8 oz of spaghetti noodles
8 oz fresh mushrooms, sliced
4 Tablespoons butter, divided
3 cups turkey, cooked and cubed
2 Tablespoons all-purpose flour
2 Cups chicken broth
1 Cup evaporated milk
3 Tablespoons cooking sherry
1 teaspoon salt
1/8 teaspoon pepper
1/4 Cup shredded parmesan

Instructions

Preheat oven to 350˚ F.
Boil the spaghetti until al-dente and drain.
Sauté mushrooms in 2 Tablespoons butter over medium heat on the stove. Remove mushrooms from pan.
To the same stove top pan, add 2 Tablespoons of butter and fully melt. Add flour and mix until a paste. Add chicken broth and simmer until thickened. Once thickened add milk, sherry, salt and pepper.
In a large bowl combine the homemade sauce, cooked spaghetti, turkey and mushrooms. Add to a 13×9 baking pan and sprinkle with parmesan cheese. Bake in a 350˚F oven for 25 minutes or until bubbly.

Notes

Adaptations: This recipe can be made with chicken. You can also omit the mushrooms, and add peas if you prefer.

Freezer Cooking: Make the recipe as directed except do not bake it. Place in covered 13×9 covered casserole dish and freeze. Let thaw overnight and then bake as directed or until the turkey tetrazzini is bubbly around the edges.

Keywords: turkey tetrazzini, easy turkey tetrazzini