Turkey Tetrazzini

Use up your Thanksgiving leftover turkey in this classic Turkey Tetrazzini casserole.

I may be a few days late with this post. Especially since everyone should have discarded all the leftover turkey by now. But, I’m posting it anyway because, well, it’s really good and I’m thinking perhaps a few of you may have frozen some turkey for later? Besides you can always substitute leftover chicken.

But before I start the recipe, I want to share a photo with you. This is a very special, very rare photograph of five generations in the same place at the same time. And it was taken on my back deck on Thanksgiving afternoon.

I almost can’t find the words to tell you what it’s like to have your grandmother, mother, daughter, and two granchildren all at the Thanksgiving table with you. The uniqueness of having family ranging in age from 4 to 95 all present and all enjoying each other is pretty incredible. I just don’t believe there are many families that have this many living generations.

Over the years, we’ve been together lots and lots of times but somehow no one ever remembers to take a picture. And I meant, by golly, that this occasion was not going to slip by without getting a shot of us. I appreciate my Mama so very much for driving all the way here so that she and Polly could spend Thanksgiving day with us. It was so much fun! And I’ve almost recovered from all the cooking now :-)

(On a personal note: This post was originally written in 2010 and since that time, our wonderful Polly passed away. She was almost 102 years old and she lived every single day of her life to the fullest. She was an incredible person and we all miss her more than we can say.)

Use up your Thanksgiving leftover turkey in this classic Turkey Tetrazzini casserole. Click To Tweet

How to Make Turkey Tetrazzini

So, on with the recipe. This Turkey Tetrazziniis my standard after-Thanksgiving, use-up-the-turkey casserole. Its ingredients are so different from the flavors on the Thanksgiving menu and that makes it quite welcome. I serve this with garlic bread and a fresh mixed salad with a classic vinaigrette dressing.

Preheat the oven to 350 degrees.

Cook the spaghetti according to the package directions. Set aside.

Coat a large pan with cooking spray and place over medium-high heat. Add butter or margarine. When melted, add mushrooms, onion and celery. Cook, stirring frequently until tender.

Whisk together the flour and milk until smooth.

Add the flour-milk mixture along with the chicken broth, salt and pepper to the sautéed vegetables. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally.

Remove from the heat and add cream cheese, stirring until melted. Stir in half the Parmesan cheese, garlic powder, pimiento, turkey, spaghetti and parsley.

Or stir in the parsley after you’ve mixed everything together if you’ve almost forgotten it, like me :-)

Spoon the mixture into a shallow baking dish coated with cooking spray. Sprinkle evenly with the remaining Parmesan cheese. Bake for 25-30 minutes or until thoroughly heated.

Enjoy!

More Casserole Recipes on Never Enough Thyme:

• Seafood Casserole
• Chicken Wild Rice Casserole
• Tuna Noodle Casserole
• Chicken and Mushroom Casserole

Tetrazzini Recipes from Other Bloggers:

• Martha Stewart’s Chicken Tetrazzini
• Turkey Tetrazzini from Simply Recipes
• Chicken Tetrazzini from Genius of a Cook
• Spend with Pennies’ Turkey Tetrazzini

Like This Recipe? Pin It!

Continue to Content

Turkey Tetrazzini

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Great way to use up those Thanksgiving turkey leftovers!

Print

Ingredients

• 8 oz. package spaghetti
• Cooking spray
• 1 tblsp. butter or margarine
• 3 cups sliced fresh mushrooms
• 1 small onion, minced
• 2 ribs celery, minced
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 can chicken broth
• 3 oz. cream cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. garlic powder
• 1/4 cup diced pimiento
• 2 cups chopped cooked turkey or chicken
• 1/2 cup chopped Italian parsley

Instructions

1. Preheat the oven to 350 degrees.
2. Cook the spaghetti according to the package directions. Set aside.
3. Coat a large pan with cooking spray and place over medium-high heat. Add butter or margarine. When melted, add mushrooms, onion and celery. Cook, stirring frequently until tender.
4. Whisk together the flour and milk until smooth.
5. Add the flour-milk mixture along with the chicken broth, salt and pepper to the sautéed vegetables. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally.
6. Remove from the heat and add cream cheese, stirring until melted. Stir in half the Parmesan cheese, garlic powder, pimiento, turkey, spaghetti and parsley.
7. Spoon the mixture into a shallow baking dish coated with cooking spray. Sprinkle evenly with the remaining Parmesan cheese. Bake for 25-30 minutes or until thoroughly heated.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 285 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 71mg Sodium: 499mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 20g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post:

| facebook | instagram | pinterest | twitter |