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!

Turkey Tetrazzini

Great way to use up those Thanksgiving turkey leftovers!

5 from 1 vote

Print Pin Rate

Course: Main Dishes

Cuisine: American

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 285kcal

Author: Lana Stuart

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
• ▢ ½ cup all-purpose flour
• ▢ 1 ½ cups milk
• ▢ 1 can chicken broth
• ▢ 3 oz. cream cheese
• ▢ ½ cup grated Parmesan cheese
• ▢ ½ tsp. salt
• ▢ ¼ tsp. pepper
• ▢ ½ tsp. garlic powder
• ▢ ¼ cup diced pimiento
• ▢ 2 cups chopped cooked turkey or chicken
• ▢ ½ cup chopped Italian parsley

Instructions

• 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.
• 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

Nutrition Information

Serving: 1g | Calories: 285kcal | Carbohydrates: 23g | Protein: 20g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 71mg | Sodium: 499mg | Fiber: 2g | Sugar: 3g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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