If I was a betting girl (which I’m not) I’d bet you are going to have some left over Turkey in your refrigerator. Today we are sharing a Turkey Tetrazzini Recipe that has become sort of a staple in our house and a perfect way to use up your Thanksgiving leftovers.
One of the things I love most about cooking for the holidays are the leftovers, nothings better than cooking once and eating almost the whole week on the leftovers. If it was up to me, I would be fine with some turkey, sweet potatoes and green bean casserole just heated up in the microwave, but I have the rest of the family to keep in mind. They (especially Doug) would not be too happy with the same dinner every night.
I started making this particular recipe a couple of years ago as a way to stretch our monthly food budget as this recipe makes a huge amount. And even with feeding our family of 5 there is always enough to make two 9 x 13 casseroles. One for dinner and one to save in the freezer for another meal. We always have this a day or two after Thanksgiving when we are looking for a different way to use the leftovers, but don’t just serve this around the holidays. It’s so easy to roast a turkey breast anytime of the year, whether in the oven or slow cooker and turkey meat is economical and healthy for you too.
I will have to warn you, this recipe does take a little more time to prepare than most that we share, but it’s well worth it. You will also have 2 meals after you are done, which is always a great thing.
Print
Turkey Tetrazzini
- Total Time: 50 mins
- Yield: 8-10 servings 1x
Description
Perfect recipe to use up Thanksgiving leftovers
Ingredients
- 1 pound box of thin spaghetti
- 4 tablespoons butter
- 3–4 cloves garlic, minced
- 1 (8 oz pkg) fresh mushrooms, cleaned and sliced
- 1 cup White Cooking Wine
- 1/3 cup flour
- 4 cups turkey or chicken broth
- 1 (8 oz) cream cheese, cut into pieces
- 3 cups turkey, cut into small pieces or shredded
- 1 cup frozen peas or a mixture of peas and carrots
- ½ cup (4 slices) bacon, cooked and crumbled
- salt & pepper to taste
- 1 cup Mozzarella Cheese, grated
- 1 cup Parmesan Cheese, grated
- 1 cup bread crumbs
Instructions
- Cook and drain spaghetti noodles according to directions on the box
- In a large pan, melt the butter and saute the garlic for a couple minutes
- Add the mushrooms and cook a couple minutes until soft
- Add the cooking wine and cook until liquid has reduced about half
- Sprinkle with flour and mix well, Add broth and mix well, cook until roux thickens
- Reduce heat to medium low and add cream cheese, mix until melted
- Add turkey, peas, bacon and cheese, stir to heat through
- Add spaghetti, stir all together
- If you are serving a crowd {8-10}, add mixture to 13×9 glass baking dish
- If you want to freeze some, divide the mixture, add half to baking dish and prepare the other half for freezing. We put ours in a FoodSaver bag, sealed it up and placed in freezer. You could also put the mixture in an airtight container and freeze.
- To cook: Sprinkle with bread crumbs and bake at 350 degrees for about 20 minutes or until mixture is bubbly and bread crumbs are lightly browned
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Casserole
6 Comments
This looks like a super yummy way to use up leftover turkey. My mom made something similar, but here’s didn’t take cream cheese. I bet that makes it extra good!
Thanks so much for stopping by Lydia! Happy Thanksgiving!
~Liz
This looks so delicious. Turkey Tetrazzini is something I have never made or eaten–can you believe it? I think I need to change this. Thank you for sharing at Merry Monday!
It’s a must try for sure! Enjoy! Thanks for stopping by Amanda!
~Liz