Turkey Tetrazzini

Prep Time
Cook Time
1h 5m
Ready In

"Great noodle dish that you can make with leftover turkey or even chicken. Has a touch of nutmeg for that special flavor. Recipe courtesy of Karen."

Original recipe yields 6 servings


  • Serving Size: 1 (349.2 g)
  • Calories 630.5
  • Total Fat - 31.5 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 40.1 mg
  • Sodium - 1269.3 mg
  • Total Carbohydrate - 67.9 g
  • Dietary Fiber - 7.2 g
  • Sugars - 5.8 g
  • Protein - 20.4 g
  • Calcium - 242.8 mg
  • Iron - 2.3 mg
  • Vitamin C - 41.9 mg
  • Thiamin - 0.2 mg

Step 1

Cook spaghetti according to package directions and set aside until needed.

Step 2

Saute mushrooms in oil until tender, about 5 minutes.

Step 3

Set mushrooms aside.

Step 4

Wipe out pan.

Step 5

Melt butter in pan and add flour gradually, stirring with a whisk to form a roux.

Step 6

Cook until bubbly, then add broth slowly and keep stirring with whisk until mixture becomes thick.

Step 7

Remove sauce from heat.

Step 8

Stir in cream, Parmesan, and wine, mixing until cheese melts.

Step 9

Mix in turkey and mushrooms.

Step 10

Toss spaghetti with sauce mixture, coating noodles thoroughly.

Step 11

Place noodles in a greased 9x13-inch baking dish.

Step 12

Melt 2 tbsp butter and toss with bread crumbs.

Step 13

Sprinkle over the top of noodles.

Step 14

Sprinkle the nutmeg lightly over the top of the breadcrumbs.

Step 15

Bake noodles at 375F for 25-30 minutes or until hot and bubbly.

Tips & Variations

No special items needed.



This was delicious! Yum! I used turkey broth that I had left over, which I think always adds a delicious rich flavor to a dish. I followed the recipe exactly, except I did omit the nutmeg because my husband doesn’t care for the taste of nutmeg. This is a really good turkey Tetrazzini recipe, one that I will be making again. Thanks for another good recipe, Sue!

review by:
(10 Apr 2013)