Turkey Tetrazzini

This easy Turkey Tetrazzini is a classic family recipe! This is the best way to use leftover Turkey from Thanksgiving but is also great made as Chicken Tetrazzini. It's creamy but still light and delicious- the ultimate comfort food!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 352kcal

Author Jessy Freimann

Equipment

Ingredients

8 ounces spaghetti
¼ cup salted butter (the original recipe called for margarine, but I prefer butter)
2 Tablespoons all purpose flour
2 cups chicken broth
¾ cup half and half
1-3 Tablespoons Sherry wine (optional)
1 Tablespoon fresh parsley, chopped + some extra for garnish if desired
½ teaspoon kosher salt
⅛ teaspoon ground nutmeg
1 pinch ground black pepper
3 cups turkey, cooked and cubed (or you can use chicken)
4 ounces mushrooms sliced (the original recipe called for a 4.5 ounce jar of mushrooms but I prefer fresh)
½ cup Romano cheese, grated- or Parmesan cheese

Instructions

Preheat oven to 350 degrees F.
Cook the spaghetti to al dente 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. Drain and set aside.
In a dutch oven, melt butter. Stir in flour to make a roux and then add chicken broth, stirring constantly until the sauce has thickened.
Remove from heat and stir in the half & half, sherry, parsley, salt, nutmeg, and pepper until well combined. Taste for seasoning and adjust if necessary.
Toss in the pasta, turkey and mushrooms with sauce until everything is well coated.
Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.
Bake uncovered for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with chopped parsley and serve immediately.

Notes

Leftovers will last up to 3 days in the refrigerator.

Nutrition