Turkey Tetrazzini

This classic comfort food combines tender spaghetti with a rich, creamy white sauce, savory mushrooms, and leftover turkey. The dish is baked until bubbly and golden, offering a satisfying texture that balances soft pasta with robust flavors. It is an excellent way to use up holiday leftovers or roast chicken, transforming them into a hearty main course perfect for weeknight dinners or family gatherings. The addition of sherry and lemon juice cuts through the richness of the cheese and cream, while nutmeg adds a subtle aromatic warmth.

Cooking Method: Baking, Boiling, Frying, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 560.5

Dietary: Diabetic, Low-fat

Description

This classic comfort food combines tender spaghetti with a rich, creamy white sauce, savory mushrooms, and leftover turkey. The dish is baked until bubbly and golden, offering a satisfying texture that balances soft pasta with robust flavors. It is an excellent way to use up holiday leftovers or roast chicken, transforming them into a hearty main course perfect for weeknight dinners or family gatherings. The addition of sherry and lemon juice cuts through the richness of the cheese and cream, while nutmeg adds a subtle aromatic warmth.

Directions

1
Preheat oven to 350°F (175°C).
2
Cook spaghetti according to package directions until al dente. Drain well and set aside.
3
In a large skillet, melt 1 tablespoon of margarine or butter over medium heat.
4
Add sliced mushrooms and sauté for 5 minutes until tender and liquid has evaporated.
5
Sprinkle mushrooms with lemon juice and remove from heat.
6
In a medium saucepan, melt the remaining 1 tablespoon of margarine or butter over medium heat.
7
Whisk in flour and cook for 1 minute to remove the raw flour taste.
8
Gradually whisk in broth and milk, stirring constantly to prevent lumps.
9
Bring the mixture to a gentle boil, then reduce heat to simmer.
10
Stir in sherry, nutmeg, onion powder, salt, pepper, and paprika.
11
Simmer for 2 to 3 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
12
Remove sauce from heat and stir in chopped turkey and parsley.
13
Lightly grease a 10-cup casserole dish.
14
Spread a thin layer of sauce on the bottom of the dish.
15
Layer half the cooked spaghetti over the sauce.
16
Top with the sautéed mushrooms.
17
Add the remaining spaghetti.
18
Pour the turkey mixture evenly over the pasta.
19
Sprinkle grated Parmesan cheese over the top.
20
Bake for 30 to 40 minutes, or until the casserole is bubbly and heated through.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 560.5kcal

% Daily Value *
Total Fat 24.5g38%
Saturated Fat 7.1g36%
Cholesterol 134.7mg45%
Sodium 274.1mg12%
Total Carbohydrate 29.6g10%
Dietary Fiber 1.7g7%
Sugars 5.8g
Protein 47.5g95%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/turkey-tetrazzini/