This easy Turkey Tetrazzini is a classic family recipe! This is the best way to use leftover Turkey (or chicken!) from Thanksgiving. It’s creamy but still light and delicious to eat- it’s the ultimate comfort food!
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Here we are in the Thanksgiving homestretch. While everyone else is in crunch time trying to nail down their game plan and prepping everything for the big meal, I’m over here thinking about leftovers.
Have you ever noticed that some people are super into leftovers while others are having none of it (literally)? I am a proud member of that first group who lives for leftovers. So as you can imagine, Thanksgiving to me, is like the gift that keeps on giving.
Growing up in my family, we used to fight for the leftovers- it was every man for himself! So it wasn’t an uncommon occurrence to see me sitting at our kitchen table in the morning enjoying last night’s leftover fish fry, and cold, no less! I know I totally just grossed out 98% of the people reading this but there is no shame in my leftover game.
The first time my husband’s parents were introduced to my savage leftover ways was at around 8am at their kitchen table cracking into the previous night’s Pad Thai leftovers (once again, cold. I know, I’m weird). I think my mother in-law was a combination of horrified and fascinated by my outlandish leftover eating habits.
With my previous patterns of frenzied leftover eating in mind, it doesn’t come as a surprise that I am thinking about leftovers right now. And I have the perfect leftover dish that is super simple to make and is creamy and comforting on any cold Autumn night (especially one that involves you hanging out in your PJ’s, avoiding the Black Friday shopping rush!).
This Turkey Tetrazzini is my Grandma Eve’s recipe. It is a beloved recipe in our family that has been enjoyed by all of us, long before I was even born.
What could be more comforting than noodles with a creamy, sherry-laden sauce of mushrooms and tender turkey (or chicken!)? It’s sprinkled with Romano cheese to add that extra oomph of flavor and then baked in the oven to let everything meld together into a perfectly luxurious but still not-too-heavy dish that your whole family will love.
This dish is so heart-warming that the mere mention of it sends my mom and my Grandma into a tizzy (seriously, they both get crazy excited, the love in their voices is palpable!). Even my sweet Allie was thrilled to start eating her “‘roni’s!”
Throw this cozy dish together with a green salad and a nice glass of white wine and you’ve got yourself a great night in! I encourage you to watch some holiday themed movies while you’re eating it (too earyl? I think not!)!
Here are some other recipes that would be great made with leftover Turkey:
This easy Turkey Tetrazzini is a classic family recipe! This is the best way to use leftover Turkey (or chicken!) from Thanksgiving. It's creamy but still light and delicious to eat- it's the ultimate comfort food!
15 minPrep Time
40 minCook Time
55 minTotal Time
Yields 6-8 servings
- 8 oz of spaghetti
- 1/4 cup or margarine or butter (I use butter)
- 2 Tbsp. of flour
- 2 cups of chicken broth
- 3/4 cup of half & half or non-dairy creamer (I use half & half)
- 1-3 Tbsp. of Sherry if desired (I use 3!)
- 1 Tbsp. of chopped fresh parsley
- 1/2 tsp. of salt
- 1/8 tsp. of nutmeg
- Dash of black pepper
- 3 cups of cooked and cubed turkey (or chicken)- you can use as much a you want
- 4 1/2 oz. jar of sliced mushrooms (I used 4 oz of fresh sliced mushrooms which was half a container of the pre-sliced mushrooms that were in the produce section at my local grocery store)
- 1/2 cup of grated Romano or Parmesan cheese (I use Romano)
- Extra chopped parsley for garnish
- Preheat your oven to 350 degrees.
- Cook the spaghetti to as per the package directions. I removed it a minute or two before the al dente time listed on my package since it will cook more in the oven. Set aside.
- In a dutch oven, melt your butter. Stir in the flour to make a roux and then add your chicken broth, stirring constantly until the sauce has thickened.
- Remove it from the heat and stir in the half & half, sherry, parsley, salt, nutmeg, and pepper.
- Toss the pasta, turkey and mushrooms with sauce until everything is well coated.
- Turn the mixture onto a 9x13 pan and sprinkle with the Romano cheese.
- Bake for around 40 minutes or until bubbly and thoroughly heated.
- Sprinkle with parsley and enjoy!
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