Turkey Tetrazzini

Prep Time
Cook Time
1h 15m
Ready In

"This is another find from "The Weekly Times", and is a Jeremy Vincent recipe. I love the fact that this version has vewgatables included. This will be a great recipe to use up Turkey stock which I make and freeze every Christmas, and will also be a great way to use up any Turkey leftovers from Christmas. Although I think chicken would work just as well. I really do love Jeremy's recipes, and none have ever failed me."

Original is 7 servings


  • Serving Size: 1 (383.5 g)
  • Calories 681.2
  • Total Fat - 24.5 g
  • Saturated Fat - 14 g
  • Cholesterol - 101.7 mg
  • Sodium - 1431.6 mg
  • Total Carbohydrate - 81 g
  • Dietary Fiber - 4.8 g
  • Sugars - 5.6 g
  • Protein - 39 g
  • Calcium - 465.2 mg
  • Iron - 4.1 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Heat the oven to 180C.

Step 2

Melt the butter in a large saucepan over medium-high heat then add the onion and cook onion until soft, about 5 minutes. Add the mushrooms and the capsicum and cook another 5 minutes. Add the flour and cook for 2 minutes then pour in the stock and the milk and cook until thick, about 5 minutes & then reduce the heat to medium and stir in the turkey, half the cheddar, the parmesan and sherry. Stir until the cheese has melted.

Step 3

Drain the cooked to al dente spaghetti, and add the cooked spaghetti to the saucepan with the sauce and stir in the peas. Season with salt and pepper to taste and spread evenly into a baking dish. Top with remaining Cheddar and bake until golden and bubbly, about 35 minutes.

Step 4

Let rest 5 to 10 minutes before serving.


No special items needed.

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