This recipe for Turkey Tetrazzini is a great way to use leftover turkey after Thanksgiving or if you have turkey left after a holiday meal. It can also be make ahead and frozen if you've already eaten your fill of turkey. Of course, if you don't have leftover turkey, cooked chicken can also be substituted for the turkey in this recipe.
(Prep Time: 25 minutes Baking Time 30 minutes)
(Can be made ahead or made ahead and frozen)
3 Tablespoons butter
½ onion, diced
2 stalks celery, diced
1 cup sliced fresh mushrooms
6 Tablespoons, flour
1 ½ cups chicken broth
1 cup fat free half and half or evaporated milk
3 ounces cubed cream cheese
2 cups cubed, cooked turkey
8 ounces dried spaghetti noodles (double check your quantity, most packages are 16 ounces, so this is 1/2 of of a 16 ounce package)
1/2 teaspoon salt, or to taste¼ cup Parmesan cheese
Break spaghetti noodles in 2-3" pieces and cook according to package directions. Meanwhile, melt butter in a stock pot; add onion and celery and sauté until tender. Add mushrooms and sauté for 2-3 minutes. Remove from heat and stir in flour. When flour is completely mixed in, add broth and milk and return to medium low heat, stirring until mixture thickens. Add cream cheese and salt and continue to stir until cream cheese is melted (it’s ok if there are a few lumps left). Add turkey and cooked and drained spaghetti noodles. Stir and transfer mixture into a greased 13 x 9 x 2” baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes
Serves 6-8 and leftovers work great for lunch.
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