Best 3 Turkey Mushroom Tetrazzini Recipes

Indulge in a creamy and comforting culinary experience with our Turkey Mushroom Tetrazzini, a delectable pasta dish that combines tender turkey, earthy mushrooms, and a rich, flavorful sauce. This classic casserole is elevated with the addition of nutty Parmesan cheese, crispy bacon, and a touch of white wine, creating a harmonious blend of textures and flavors. Whether you're seeking a hearty weeknight meal or an impressive dish for a special occasion, our Turkey Mushroom Tetrazzini is sure to delight your taste buds.

**Additional Recipes Included:**

1. **Easy Chicken Tetrazzini:** A quick and effortless variation using succulent chicken, perfect for busy weeknights.

2. **Seafood Tetrazzini:** A delightful combination of shrimp, crab, and salmon, enveloped in a creamy seafood sauce.

3. **Vegetable Tetrazzini:** A vibrant and healthy option featuring a medley of colorful vegetables, ideal for vegetarians and vegans.

4. **Sun-Dried Tomato Tetrazzini:** A flavorful twist with the addition of sun-dried tomatoes, adding a tangy and aromatic dimension to the dish.

5. **Lobster Tetrazzini:** An extravagant and luxurious indulgence, featuring succulent lobster meat in a creamy and rich sauce.

Explore our diverse collection of Tetrazzini recipes, each offering a unique and flavorful take on this classic dish. Discover new favorites and elevate your culinary skills with these delectable creations.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY MUSHROOM TETRAZZINI

Turkey Mushroom Tetrazzini image

Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! -Irene Banegas, Las Cruces, New Mexico

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked spaghetti
3 tablespoons cornstarch
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 teaspoon seasoned salt
Dash pepper
1 tablespoon butter
1/4 cup finely chopped onion
1 garlic clove, minced
1 can (12 ounces) fat-free evaporated milk
2-1/2 cups cubed cooked turkey breast
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Steps:

Preheat oven to 350°. Cook spaghetti according to package directions; drain. , Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.

Nutrition Facts : Calories 331 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 544mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

MUSHROOM TURKEY TETRAZZINI

Mushroom Turkey Tetrazzini image

This creamy, comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it's a real family-pleaser! -Linda Howe, Lisle, Illinois.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Ingredients

12 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
2 teaspoons chicken bouillon granules
2 tablespoons butter
1/2 pound sliced fresh mushrooms
2 tablespoons all-purpose flour
1/4 cup sherry or additional pasta water
3/4 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup fat-free evaporated milk
2/3 cup grated Parmesan cheese, divided
4 cups cubed cooked turkey breast
1/4 teaspoon paprika, optional

Steps:

Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain, reserving 2-1/2 cups pasta water; transfer spaghetti to a 13x9-in. baking dish coated with cooking spray. Dissolve bouillon in reserved pasta water., In a large nonstick skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in flour until blended. Gradually stir in sherry, reserved pasta water and seasonings. Bring to a boil; cook and stir until thickened, about 2 minutes. , Reduce heat to low; stir in milk and 1/3 cup cheese until blended. Add turkey; heat through, stirring constantly. Pour over spaghetti; toss to combine. Sprinkle with remaining cheese and, if desired, paprika., Bake, covered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 357 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 717mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges

TURKEY MUSHROOM TETRAZZINI

Turkey Mushroom Tetrazzini image

A rich and creamy dish that works well with leftover turkey or chicken.

Provided by Bethe Forcia

Categories Main Dish Recipes Pasta Tetrazzini Recipes

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

8 ounces uncooked linguine pasta
2 tablespoons butter
2 cups fresh mushrooms, quartered
½ cup sliced green onion
¼ cup chopped red bell pepper
¼ cup all-purpose flour
⅛ teaspoon black pepper
2 tablespoons garlic spread seasoning (such as Johnny's® Great Caesar! Garlic Spread & Seasoning)
1 ¼ cups chicken broth
1 ¼ cups heavy cream
2 cups chopped cooked turkey
¾ cup grated Parmesan cheese, divided
¼ cup sliced almonds
2 tablespoons chopped fresh parsley

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart rectangular baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Heat butter in a large skillet; cook and stir the mushrooms, green onion, and bell pepper until the onion is translucent and the vegetables are softened, about 5 minutes. Stir in the flour, black pepper, and garlic spread seasoning. Pour in the chicken broth and cream, whisking the mixture until smooth and thickened, 5 to 8 more minutes. Stir in the turkey, half the Parmesan cheese, and the cooked linguine, and lightly stir to coat all ingredients with sauce.
Spread the mixture into the prepared baking dish, and sprinkle the top with the remaining Parmesan cheese and the almonds. Bake in the preheated oven until the mixture is bubbling and the top has begun to brown, about 20 minutes, and sprinkle with parsley before serving.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 37 g, Cholesterol 123.4 mg, Fat 30.3 g, Fiber 2.8 g, Protein 25.6 g, SaturatedFat 16.6 g, Sodium 676.2 mg, Sugar 1.3 g

Tips:

Use a variety of mushrooms. This will add depth of flavor to your dish. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
Cook the mushrooms until they are browned. This will help to develop their flavor.
Use a good quality dry white wine. This will add a nice flavor to the dish.
Don't boil the sauce. Bring it to a simmer and then let it cook gently for about 15 minutes until thickened.
Use a combination of grated Parmesan and Romano cheeses. This will give the dish a nice cheesy flavor.
Serve the tetrazzini immediately. It is best when it is hot and bubbly.

Conclusion:

Turkey mushroom tetrazzini is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover turkey. With its creamy sauce, tender turkey, and flavorful mushrooms, this dish is sure to be a hit with your family and friends.