Turkey Tetrazzini Recipe

Try this Turkey Tetrazzini recipe to turn leftover turkey into a delicious casserole with sautéed vegetables and creamy sauce.

Prep Time30

Cook Time30

Course: Dinner, Main Course

Cuisine: American

Keyword: Turkey Tetrazzini Recipe

Servings:

Calories: 159kcal

Author: Alea Milham

3 Tablespoons butter divided
1 cup chopped onion
1/2 cup diced bell pepper
1 garlic clove minced
1/2 pound sliced mushrooms
1/4 cup all purpose flour I use gluten free flour
1 cup broth I make broth from the turkey bones, but you can use chicken or vegetable broth
1 cup milk
1 teaspoon salt optional
1/4 teaspoon pepper
1 1/2 cups shredded cheese divided
2 cups cubed turkey
2 Tablespoons dry sherry optional
1/2 pound spaghetti cooked I use gluten free pasta

In medium sauce pan melt 1 tablespoon butter. Add onion, bell pepper, and garlic; sauté until onion is translucent.
Add mushrooms and sauté one minute.
Remove vegetables; set aside.

Add remaining butter to sauce pan and melt over low heat. Stir in flour until smooth and bubbly.
Stirring constantly, add broth, milk, salt, and pepper. Cook until thickened. Add one cup of cheese, stirring until melted.

In a large bowl, combine sautéed vegetables, turkey, white sauce, sherry and spaghetti.
Spoon into a greased 2 quart casserole dish. cover and bake 30 minutes.
Uncover and sprinkle on remaining 1/2 cup of cheese. Bake for 10 more minutes.