Turkey Tetrazzini

Turkey Tetrazzini


Turkey Tetrazzini

8 oz.

Uncooked spaghetti

2 tsp.

Canola oil

½ cup(s)


2⁄3 cup(s)

Chopped celery

2⁄3 cup(s)

Chopped onions


Chopped red peppers

1 ½ tsp.

Minced fresh garlic (OR 1/2 tsp. garlic powder)

⅓ cup(s)

All-purpose flour

1 tsp.

Dried thyme leaves

¼ tsp.

Black pepper

2 cup(s)

Chicken broth

1 cup(s)


1 lb.

Sliced turkey medallions

2 (7 oz.)

Jars of Sliced mushrooms, drained

¾ cup(s)

Shredded Parmesan cheese

½ cup(s)

Plain dried breadcrumbs

2 tbsp.

Unsalted butter, melted

— as needed

Non-stick cooking spray


  1. 1. Preheat oven to 350°F.
  2. 2. Cook spaghetti according to package directions; rinse and drain. Toss cooked, drained spaghetti with canola oil. Set aside.
  3. 3. Melt 1/2 cup butter in a large sauté pan on medium heat. Add celery, onions, peppers and garlic. Cook and stir 5 minutes.
  4. 4. Stir in flour, thyme and black pepper. Gradually add broth, milk and wine, stirring constantly until smooth. Bring to boil, stirring frequently. Simmer and stir 1 minute. Remove from heat.
  5. 5. Stir in cooked spaghetti, turkey, mushrooms and cheese.
  6. 6. Spoon the mixture into well-sprayed 3-quart casserole. Combine breadcrumbs and 2 tbsp. melted, unsalted butter. Sprinkle evenly over top of casserole mixture.
  7. 7. Bake in preheated oven 35 to 40 minutes or until mixture is bubbling and golden brown on top.
  8. Tip. Substitute linguine or vermicelli pasta for the spaghetti.
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