Turkey Tetrazzini
This tasty turkey tetrazzini is an excellent way to use leftover turkey, and with spaghetti and a creamy sauce, it’s a meal in one dish!
Turkey tetrazzini is one of my favorite ways to use leftover turkey. It’s a delicious combination of spaghetti, turkey, mushrooms, and Parmesan cheese. The ingredients are combined with a flavorful homemade sauce and some diced pimiento for a pop of color.
You might also like to try this chicken tetrazzini, or tuna tetrazzini.
This version is made in the skillet, making it a quick and easy meal you can make on a weeknight. If you like a crunchy topping, you can bake it. Transfer the mixture to a greased 2-quart baking dish. Combine 1 cup of breadcrumbs with 2 tablespoons of melted butter and the remaining Parmesan cheese. Sprinkle the mixture over the casserole and bake in a preheated 350 F oven for 25 to 30 minutes until the topping is browned.
How to Store
Refrigerate leftover turkey tetrazzini in an airtight container and consume within 3 to 4 days.
Turkey Tetrazzini
Ingredients
- 8 ounces thin spaghetti
- 2 1/2 teaspoons salt, or to taste, divided
- 4 tablespoons 2 ounces butter
- 1 cup chopped onion
- 8 ounces sliced mushrooms
- 1/4 cup flour
- Dash freshly ground black pepper, or to taste
- 2 teaspoons chicken bouillon granules or base
- 3 cups whole milk
- 3 cups diced cooked turkey breast
- 2 to 3 tablespoons drained diced pimientos from a jar
- 2/3 cup grated Parmesan cheese, divided
Instructions
- Bring 2 quarts of water to a boil with 2 teaspoons of salt. Add the spaghetti and cook following the package directions. Drain well.
- Meanwhile, melt the butter in a large skillet or sauté pan over medium heat. Add the onion and mushrooms and cook, frequently stirring, until the onions are translucent and the liquid from the mushrooms has evaporated.
- Add the flour to the skillet and cook, stirring, for 2 minutes.
- Add the bouillon granules or base and a dash of nutmeg, and gradually stir in the milk; continue cooking, stirring, until thickened.
- Add the turkey, pimientos, and half of the Parmesan cheese and stir to combine. Stir in the hot cooked spaghetti and heat through.
- Transfer the tetrazzini to a serving dish and top with the remaining Parmesan cheese.
- Serve with a tossed salad, garlic bread, or a crusty baguette.
