TURKEY TETRAZZINI

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Author Holly Nilsson
Course Main Course
Cuisine Italian
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

  • 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.

Nutrition Information

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