Turkey Tetrazzini is an instant crowd pleaser. And, although this recipe already serves eight, it’s easy to double for large into-the-new-year-and-beyond crowds. In fact, frozen leftover turkey or a purchased already-cooked turkey breast can be used to make this hearty, warm entrée for such winter gatherings as Super Bowl. When the weather outside is frightful, and supposedly we have some frigid temperatures ahead in January, Turkey Tetrazzini is just the ticket.
I tend to loosely follow recipes, and this one titled “Leftover Turkey Tetrazzini” by AllRecipes is one that guides me when I am making the dish. I often add some sauteed onions, garlic, fresh mushrooms, and fresh spinach, but this dish is fine without those extra ingredients. A salad or some roasted vegetables are great complementary sides.
Ingredients:
- 1 (16 ounce) package uncooked spaghetti
- ½ cup butter
- ½ cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1 ⅔ cups grated Parmesan cheese
- 4 cups chopped cooked turkey
Preheat oven to 350 degrees F and lightly grease a rectangular baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and place in the prepared baking dish. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese and remove from heat. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven until surface is lightly browned. Cut into squares and serve like lasagna. Yum!