Turkey Tetrazzini

Turkey Tetrazzini

Holiday leftovers or a rotisserie chicken? Turkey Tetrazzini is the perfect way to repurpose leftovers. Creamy, rich and delicious.
Course Pasta
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 579kcal
Author Guest Post by Michelle - my fab friend!


  • 3 cups to 4 cooked turkey cubed
  • 1 lb thin spaghetti cooked
  • 6 tablespoons butter
  • 8 oz sliced mushrooms
  • ¼ cup flour
  • 1 cup milk
  • 1 cup shredded Monterey jack cheese
  • 2 cups chicken broth
  • ¼ cup sweet sherry this is the key ingredient..regular wine won't make it as good
  • 1/3 cup grated parmesan cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  • Preheat the oven to 350
  • Break the spaghetti into 3-4 pieces before cooking. Cook the spaghetti according to package directions, drain well. Put the cooked spaghetti in a buttered baking dish, set aside.
  • Saute' mushrooms in butter and remove to a dish. Add flour to the butter in the pan and cook this mixture (called a roux) for a couple of minutes until it becomes a golden amber color. Then add milk, chicken broth and jack cheese and whisk well. Stir until sauce has thickened. Add the turkey, sherry and cooked mushrooms. Heat through.
  • Top the spaghetti with the sauce, stir to combine and sprinkle with parmesan cheese. Bake at 350 for 45 minutes, covered. Remove cover the last 10 minutes of baking


Calories: 579kcal | Carbohydrates: 23g | Protein: 73g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 199mg | Sodium: 1265mg | Potassium: 932mg | Fiber: 1g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 4.7mg | Calcium: 237mg | Iron: 2.9mg