Turkey Tetrazzini
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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!

Ingredients

  • 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

Instructions

  • 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

Nutrition

Calories: 579kcal | Carbohydrates: 23g | Protein: 73g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 199mg | Sodium: 1265mg | Potassium: 932mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10.3% | Vitamin C: 5.7% | Calcium: 23.7% | Iron: 16%