Turkey Tetrazzini

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.

Turkey Tetrazzini

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Perfect recipe to use up Thanksgiving leftovers

• Total Time: 50 mins
• Yield: 8-10 servings 1x

Ingredients

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• 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

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Instructions

1. Cook and drain spaghetti noodles according to directions on the box
2. In a large pan, melt the butter and saute the garlic for a couple minutes
3. Add the mushrooms and cook a couple minutes until soft
4. Add the cooking wine and cook until liquid has reduced about half
5. Sprinkle with flour and mix well, Add broth and mix well, cook until roux thickens
6. Reduce heat to medium low and add cream cheese, mix until melted
7. Add turkey, peas, bacon and cheese, stir to heat through
8. Add spaghetti, stir all together
9. If you are serving a crowd {8-10}, add mixture to 13×9 glass baking dish
10. 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.
11. 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

• Author: PocketChangeGourmet.com
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Casserole

Anna Bolt

Anna Bolt is an avid reader and writer who enjoys working on projects in her spare time. She currently works in social media management in addition to cooking. She mostly enjoys working on articles about cooking, movies, music, and pop culture. In her spare time, Anna enjoys preparing fancy meals for the entire family.