Turkey Tetrazzini Recipe

Turkey Tetrazzini Recipe

This classic recipe is the perfect use for left over turkey.

Turkey Tetrazzini Recipe

1 pound spaghetti, cooked al dente

  • 2 cups turkey, cooked and cut into bite size pieces
  • 1 cup chicken broth
  • 3/4 cup dry, white wine
  • 3 cups white mushrooms
  • 1 medium yellow onion
  • 1/2 tsp fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 cup flour
  • 3 cups milk
  • 1/4 cup Parmesan cheese, freshly grated
  • 3 Tbs fresh parsley, chopped


    1. Clean and slice the mushrooms.
    2. Dice the onion into small pieces.
    3. In a large skillet heat 2 Tbs of the chicken broth over medium heat.
    4. Add the onion, mushrooms, thyme, salt, and pepper cooking for about 5 minutes.
    5. Add the flour and stir until smooth.
    6. Add the turkey and stir well.
    7. A 1/2 cup at a time add the milk and remaining chicken broth to the skillet and stir until each addition is fully incorporated into the mushroom-turkey mixture.
    8. Continue to cook for 1 minute, or unil the sauce is slightly thickened.
    9. Remove from the heat and add the white wine.
    10. Place the spaghetti in a bowl and pour the sauce over the pasta.
    11. Sprinkle the parsley and Parmesan cheese over the pasta and toss well.
    12. Serve immediately.

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    This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.