This is an easy recipe for turkey tetrazzini. Cook time may vary depending upon how soupy or thick you prefer the sauce.

Turkey Tetrazzini II

spaghetti

butter

all-purpose flour

chicken broth

milk

Parmesan cheese

turkey

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.


Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.


Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.


Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.


UPDATED:  I made this again last night with the following additions & it was even better!  I added some chopped celery to the onion & garlic and sauteed in olive oil until tender.  Then added 1/4 c. sliced mushrooms & sauteed a little longer.  Set aside the sauteed vegetables and make a roux in a separate saucepan with the flour & olive oil, and then add sherry wine (1/4 cup) to the broth and then milk (cook about 5 mins, continually stirring).  Follow the rest of my review below & you'll love it!

When I reached the right consistency, I added frozen peas, chopped turkey, and freshly grated parmesan and asiago cheeses (or romano is good too).  I like linguine instead of spaghetti.  Add pepper and salt to taste.  Top with seasoned bread crumbs with melted butter on top and bake about 1/2 hour til bubbly.  Quite yummy!

I recently made this recipe with left-over turkey. I cut the recipe in half and added about 1 teaspoon of minced garlic to the butter and also some black pepper.  Another small change that I made was to put Italian seasoned bread crumbs on the top and to bake for only 40 minutes.
I was very pleased with this recipe and will serve it again!










This recipe is fabulous!  The only changes I made were halving the recipe for my husband & 2 toddlers, and it made enough for 2 meals.  I also added about 1/2 t. garlic powder, a dash of pepper, and about 4 T. of sour cream.  I also cut the cooking time down to 40 minutes, and probably will cut it down even to 30 minutes so it's a bit more soupy.  This is a really delicious recpe, thank you so much!!  I will definitely make this recipe again & again.  My 2 year old daughter had two HUGE helpings of this.

My family LOVED this one! I did what others suggested and added a few things: first I saute'd some onions in olive oil then added some minced garlic added the turkey to heat it through added another tablespoon of olive oil with the flour and let it all cook until the flour smelled nutty then I added some homemade turkey stock instead of the chicken broth then the milk and the rest of the recipe. The only other thing I did different was that I added the butter in cubes all over the top of the dish then added the cheese on top and baked it for only 20 minutes when the cheese was browned. It was so rich and creamy!! Even my girlfriend who hates turkey leftovers had seconds! Highly recommended.

This is similar to my recipe so I thought I'd chime in with some help. I cut the butter to 4 T, add 1/3 cup flour mix. add 2 cups chicken broth, whisking constantly. add 1 1/2 cup lt cream or milk. whisk until thickened. add a dash of cooking sherry and then add 1 cup shredded white cheese (parm, mozz etc). Mix in 4 cups cooked turkey. toss with pasta, sauted mushrooms (or cooked peas) and also toss in a 1/2 small jar of pimentos and 1/4 cup chopped fresh parsely for color. put in 9x13 bake 25-35 at 400.

It came out perfect. I first read some of the reviews and followed some of the steps that the previous cooks took. I sauteed minced garlic and onions in olive oil, then added the butter, flour, broth and milk. I also opened a small bag of SWEET peas and used whole grain pasta. It was delicious! 

This was very good. I only baked for 40 minutes and that was plenty. Also I added a thin layer of bread crumbs on top. My family all rated this a 5 star!!

This is a good comfort food...super easy to put together. Just what I needed to use up my turkey leftovers but it made a LOT. I'd advise baking it in a 9x13 baking dish or dividing it between two smaller dishes and freezing one for later. Thanks Ann!

Very good but quite heavy on the Parmesan. I didn't use the remaining 1/3 on the top but substituted mozza instead. Next time I'll cut the total amount of Parmesan back to about 1/2 cup. Like others have suggested I added in about 3 tbsp cooked chopped onion 1 tsp Italian seasoning and sprinkled bread crumbs over the top before putting it in the oven at 375 for 50 mins. In the last two mins. I turned the oven up to broil to brown the bread crumbs. Make sure the milk/stock/butter liquid is mixed in well with the spaghetti otherwise some of the spaghetti will be crispy at the bottom. Same thing for any exposed spaghetti at the top of the casserole.

This was ok. It wasn't bad just blah. I would recommend only using the white meat for this because if you use dark meat it gives it a strange flavor. It's in need of some veggies or bacon or something.

See how to make classic turkey tetrazzini.

turkey tetrazzini ii

Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 8

Cost: $1.97 /serving

Author : ANNOFBEV

Ingredients

Instructions

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