Thanksgiving is this week!!!!! Woo Hoo! Can’t wait. 🙂
If you are still looking for something great to cook, you can see 30 Wonderful Thanksgiving Recipes HERE. If you are looking for a few great ways to use thanksgiving leftovers then click, HERE, HERE or HERE.
Now, let’s talk about the recipe of the day. Man, this Turkey Tetrazzini is fabulous. Wonderful!!! is what I am telling you here. My family loved it with a gusto I haven’t seen in quite some time. Thin spaghetti noodles, and tender turkey chunks are covered in a creamy, cheesy sauce that is rich with layered flavors. Mozzarella and Parmesan cheese are sprinkled on top, then the whole dish is baked to a heavenly delight. It’s comfort food at it’s finest. 🙂
Make it! Please make it at your earliest convenience. I know you might have your hands on some leftover turkey here in the next few days. This recipe would make you popular with your family, it surely would.
Let me show you how to make it happen…
Turkey Tetrazzini
PRINT RECIPE
Time: 20 minutes prep + 30 min baking
Yield: 6 servings
Recipe adapted from Taste of Home
half (16 ounce) box Spaghetti noodles
3 Tb butter, divided
2 C cooked turkey, chopped
1 C mushrooms, sliced
1 onion, chopped
salt and pepper
1 (10 ounce) can cream of mushroom soup
1 C milk (I used 1 %)
1/2 tsp poultry seasoning
1/8 tsp dry mustard
1 C sharp cheddar cheese, shredded
1 C mozzarella cheese, shredded
1 Tb Parmesan cheese, shredded
1/2 tsp dried parsley
1. Preheat your oven to 350 degrees.
2. Boil some water in a medium-sized pan. Salt the water generously, then cook half a box of spaghetti noodles. Drain the noodles…
and place them in a 3 quart casserole, or 7×11 pan that has been coated with cooking spray. Add 1 tablespoon of butter to the noodles and toss them around a bit so the butter has a chance to melt. This gives them a nice rich flavor, while keeping the noodles from sticking together.
3. While your noodles are cooking, slice 1 cup mushrooms and chop 1 onion.
4. Into a hot skillet place 2 tablespoons of butter. Once it has melted add the mushrooms and onion. Hit it with just a bit of salt and pepper. Saute the yummy veggies over medium high heat until the onions are translucent.
5. Add 1 can cream of mushroom soup and 1 cup milk. Whisk it in to combine.
6. Add 1/2 teaspoon poultry seasoning and 1/8 teaspoon dry mustard. Stir to combine.
7. Add 1 cup sharp cheddar cheese and stir it in. Once the cheese has melted remove the pan from the heat.
8. Chop 2 cups of cooked turkey…
and sprinkle it over the top of the noodles.
9. Pour the sauce over the noodles (no need to stir it in, just layer it). Sprinkle 1 cup mozzarella cheese…
and 1 tablespoon of Parmesan cheese over the top of the sauce.
10. Sprinkle 1/2 teaspoon dried parsley over the cheese.
11. Pop it into the oven (uncovered) and bake for 30 minutes, or until the cheese is melted and the sides are bubbly.
Hope you love it!
I can’t wait to make it again. 🙂 This one is a keeper!
Just wanted to let you know that there is an ad on your homepage for “Frigo” that has a girl with no shirt on and a tag line that says, “Men, Stop wearing underwear!”
Anonymous,
Thanks for letting me know about the inappropriate ad. I have contacted my publishing network to have it removed. Thanks again.
~Jamie
Made this tonight and it was delicious!! Thanks for sharing, Jamie> 🙂
Jenn,
Wow, thanks for your quick feedback! So glad it turned out well for you. 🙂
~Jamie
Would this would with chicken as well?
John,
Chicken would be fabulous with this recipe. Good luck!
~Jamie
Love your recipes, Jamie. That is what I come here, for. Can’t wait to try this one!!
Your blog is hilarious-makes my day!
Cant wait to try this,looks DELICIOUS!
Thank you so much for the recipe! Mine is currently in the oven and I cannot wait to see how it turns out. I did try the sauce before baking and it was wonderful.
Jamie,
Made this tonight. It was delicious!! I did double both cheeses…. 🙂
Kathy
Made it tonight using our leftover turkey. Sooo good! I think the turkey tasted better in this than it did on Thanksgiving Day! Thanks so much. 🙂
Used another recipe last week and it was so dry 🙁 this one looks to be a hit–will try thanks
I’ve never tried any Turkey Tetrazzini before. I used cream of celery soup and some other changes. We loved it. Thanks for sharing!
This was so yummy. I have 3 children and they all loved it. I did change one thing, Instead of the mozzarella cheese on top, I used fresh breadcrumbs mixed with Parmesan cheese, with a little drizzle of melted butter. I will definitely make again!
Love your blog! Will be trying this recipe tonight. Thanks!
#mykidsatethis
Excellent quick recipe!
This is a winner! Absolutely delicious and is now a family favorite.
Thank you, Jamie!
Made this tonight and was a huge hit! Will be making this again.
Made it tonight using our leftover turkey. Sooo good! I think the turkey tasted better in this than it did on Thanksgiving Day! Thanks so much.
Can I make this a freezer meal???
I made this last night and it was delicious! I used leftover smoked turkey and fresh parsley instead of dried and it was amazing. Will definitely make again.
I was looking for a recipe to use leftover turkey and found this one. I substituted cream of chicken soup for the mushroom soup.
My family says this should be a regular dish for dinners.
I love to cook and experiment with new recipes. I will try it the way you suggest. It is not like I do. thank you for sharing. It will be better than what I do.
Hint: if you have leftover gravy, use it instead of the cream of mushroom soup. Much more flavor!