TURKEY TETRAZZINI RECIPE

TURKEY TETRAZZINI RECIPE

This Turkey Tetrazzini recipe is the perfect way to enjoy leftover turkey.  Tender turkey chunks, mushrooms and pasta are smothered in a rich and creamy sauce and topped with cheese.  Everything is baked until hot and bubbly for a dish hearty enough to satisfy a crowd and tasty enough to get everyone excited about leftovers like never before.

This is a great recipe for making use of the leftover turkey around the holidays, but it is equally delicious year round. If you don’t have turkey on hand, you can use rotisserie chicken or cook up a couple of chicken breasts!

TURKEY TETRAZZINI RECIPE
This Turkey Tetrazzini recipe is the perfect way to enjoy leftover turkey. Tender turkey chunks, mushrooms, and pasta are smothered in a rich and creamy sauce and topped with cheese.

Ingredients

• 12 oz dry spaghetti
• 3 tablespoons butter
• 1 onion diced
• 3 cloves garlic minced
• 3/4 lb mushrooms sliced
• 3 tablespoons flour
• 2 1/4 cups chicken broth reduced sodium
• 8 oz spreadable cream cheese garlic flavor
• 1 1/3 cups half & half or light cream
• salt & pepper to taste
• 1 tablespoon fresh parsley
• 1 teaspoon Italian seasoning
• 2 cups chopped turkey
• 2 cups mozzarella cheese divided
• 1/4 cup parmesan cheese

Instructions

1. Preheat oven to 350 degrees.
2. Cook spaghetti al dente according to package directions.
3. Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
4. Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
5. Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.

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