Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Course Main Course
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.
- 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
Preheat oven to 350 degrees.
Cook spaghetti al dente according to package directions.
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.
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
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.
Calories: 462, Carbohydrates: 41g, Protein: 26g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 82mg, Sodium: 680mg, Potassium: 484mg, Fiber: 2g, Sugar: 4g, Vitamin A: 870IU, Vitamin C: 7.9mg, Calcium: 406mg, Iron: 1.6mg
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