What are you planning to do with all that leftover turkey the day after Thanksgiving? Make this easy turkey casserole with white and dark turkey meat, and spaghetti, baked in a delicious sauce of butter, mushrooms, onions, sherry, cream, paprika and nutmeg. This Thanksgiving casserole is perfect for pot luck dinners and get togethers. The Turkey Tetrazzini recipe can be doubled or tripled for extra freezer meals. Just thaw and reheat!
Turkey Tetrazzini Recipe
- 4 cups cooked turkey, cubed or in medium pieces
- 4 cups turkey broth, or 3 large chicken bouillon cubes, or 1 TB. chicken base
- 1/2 tsp. salt, (optional)
- 1/4 tsp. ground pepper
- 1 pound box spaghetti, cooked and drained
- 1 large onion, chopped
- 1 stick butter (1/2 cup)
- 8 ounce package mushrooms, sliced
- 1/2 cup all-purpose flour
- 1/2 tsp. ground nutmeg
- 1 1/2 tsp. ground paprika
- 1/2 cup cooking sherry
- 1 cup half and half, light cream, or whole milk
- 1/2 cup Parmesan cheese, grated
How To Make Turkey Tetrazzini
- Preheat oven to 350°F. Spray a 10 X 15-inch baking dish with vegetable spray. Pyrex works well for this casserole.
- Cook spaghetti according to directions on box. Drain and place in prepared baking dish.
- Saute onion in 2 Tablespoons butter in a large saute pan. Add mushrooms and cook until tender. Remove from pan.
- Melt remaining butter in saute pan, stir in flour, nutmeg and 1/2 teaspoon paprika. Stir in broth and sherry until thick roux is made. Add half and half, and cook on medium heat until thick, stirring often. Remove from heat, and fold in turkey, mushrooms and onions.
- Spoon all this over the cooked spaghetti in the prepared pan.
- Sprinkle with remaining paprika and Parmesan cheese. Bake for 25 to 30 minutes until hot and bubbly. Remove from oven, and let cook for 10 to 15 minutes before serving.
- Cool completely before covering and refrigerating any leftovers.
- Serves 8-12.
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