Best 5 Leftover Turkey Tetrazzini Recipes

LEFTOVER TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside., In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey., Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.

LEFTOVER TURKEY TETRAZZINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and transfer to a large bowl.
• Add cooked turkey, condensed mushroom soup, Parmesan cheese, milk, mushrooms, pimentos, melted butter, capers, parsley, onion, poultry seasoning, garlic, salt, and pepper; mix until well combined. Pour mixture into the prepared casserole dish.
• Bake in the preheated oven until heated through, about 15 minutes.

TURKEY TETRAZZINI INA GARTEN RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• Cook the spaghetti in a large pot of salted water, according to package instructions. Drain well.
• Meanwhile, melt 6 tablespoons of butter in a small saucepan over low heat. Add the flour and cook for 2 minutes, constantly stirring with a wooden spoon.
• Raise the heat to be medium and whisk in the milk. Cook, constantly whisking, until the mixture comes to a boil and thickens. Remove from the heat and whisk in 1/2 cup of Parmesan, the nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Melt 6 tablespoons of butter in a large skillet over medium heat.
• Add the Gruyere and cook, stirring, until melted. Stir in the turkey, wine, condensed soup, and parsley.
• Add the cooked spaghetti and toss well.
• Transfer the mixture to a 9 by 13-inch baking dish and sprinkle with the remaining 1/4 cup Parmesan.
• Bake for 30 to 35 minutes, until the sauce, is bubbly and the pasta is browned around the edges.
• Enjoy!

TURKEY TETRAZZINI

Steps:

• 1. Preheat oven to 375 degrees. Butter 9x13 baking dish.
• 2. Heat olive oil in a large saucepan over medium heat. Add onion and saute until translucent.
• 3. Add garlic and cook for 1 minute longer.
• 4. Add butter to onions and garlic; stir until melted and bubbly.
• 5. Then and flour and stir until you have a med-dark blonde roux.
• 6. Slowly stir in chicken stock, cream, and milk stirring out any lumps. Add salt and pepper to taste and the optional spices listed (if desired). Bring to boil, stirring continuously, and when it begins to thicken, add a cup each of the cheeses, turn off heat, and stir until cheese is melted.
• 7. Stir in turkey (chicken) and set aside off heat.
• 8. After preparing spaghetti, drain and pour into prepared baking dish. Pour turkey mixture over pasta and top with remaining cheeses. Bake 45 min or until bubbly and cheese topping starts to brown.
• 9. Serve with toasted garlic sourdough bread (YUM!) and a side of your favorite green salad. Enjoy!

LEFTOVER TURKEY TETRAZZINI

Steps:

• Cook Spaghetti , drain and set aside.
• Pre heatn oven to 400 F.
• Saute onions and mushroom in sauce pan with butter for 4 minutes.
• Add gravy and heat
• Add half and half and sherry wine, blend.
• Add turkey and 1/4 c cheese to finish sauce.
• Season to taste with salt and pepper.
• Grease a 2 quart casserole
• Put cooked spaghetti in casserole.
• Pour sauce over spaghetti.
• Top with remaining parmesean cheese.
• Bake 10 to 15 minutes or until lightly brown.