Turkey Tetrazzini

Published November 28, 2015

Turkey Tetrazzini

If you are looking for another recipe for leftover turkey, you can’t do much better than Turkey Tetrazzini. Cubes of turkey paired with pasta, mushrooms and celery in a creamy sherry sauce. The dish is finished off with bread crumbs and Parmesan cheese. Comfort food at its best. While normally made with white meat, dark meat works fine in it, too.

Turkey Tetrazzini

2 T. butter or oil

1 c. chopped celery

4 oz. sliced mushrooms

4 T. flour

1 1/2 c. chicken or turkey stock

1 c. half and half or milk

1/4 c. sherry

2 c. cooked turkey, cubed

4-6 oz. broken spaghetti, cooked

salt and pepper to taste

bread crumbs

butter

Parmesan cheese- optional

Heat butter or oil in pot and add celery and cook 3 minutes. Add mushrooms and cook 3 minutes more. Stir in flour and mix well. Add stock, half and half and sherry bring to a simmer- stirring often. Stir in turkey and pasta. Adjust seasonings. Place mixture in oiled casserole and sprinkle the top with bread crumbs and drizzle a little melted butter over the top. Add Parmesan cheese, if you like. Place in a 350 degree oven and bake until bubbly- about 25 minutes. Serves 4.

Posted in Cooking