Turkey Leftovers?…Tetrazzini!

I’ve got Turkey Indigestion…


Despite the fact that our turkey was “only” 8 kg and that we had 20 ppl over for Thanksgiving dinner we still had a lot, and I mean A LOT, of turkey leftovers.

As usual with the carcass I made Turkey soup…I big pot of soup half of which hasn’t been used yet. On Friday, for lunch I made Turkey sandwich, and at dinner we ate turkey leftovers again with mashed potato and gravy. Saturday I talked my bf into getting pizza…thanks god! But yesterday  I still had a plate full of turkey which I really didn’t wanna throw away so I made Tetrazzini…!


Now I understand why Americans make turkey only twice a year…because the rest of the time all they do is eating leftovers…..


I think I’ve had enough turkey for this year…I am Italian after all…

Ok, I realize that last statement doesn’t make any sense…just pretend I didn’t say anything.

Let’s make Turkey Tetrazzini folks 🙂

Ingredients (for 6 servings):

  • 350 g spaghetti
  • 4 cups white mushrooms, sliced
  • 1/4 cup all purpose flour
  • 3/4 cup milk
  • 3 cups turkey, shredded
  • 2 cups turkey broth (you can use chicken instead)
  • 1/4 cup butter
  • 1/4 cup white wine
  • 1/2 cup cream
  • 1/3 cup Parmesan cheese
  • 1/3 cup bread crumbs
  • 1/3 cup Swiss cheese, shredded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • fresh chopped parsley
  • salt, black pepper

Wash and slice the mushroom

Take your turkey leftovers

and shred about 3 cups

In a pot saute the mushrooms with about 2 tbsp olive oil

Add the turkey, mix the ingredients together. Then add chopped fresh parsley

Remove from heat and set aside

In a sauce pan melt 1/4 cup  butter

Stir in flour

Slowly pour in milk and cream

2 cups of turkey soup and 1/4 white wine. Boil for 5-8 min stirring occasionally then turn off the heat.

In the meantime boil spaghetti “al dente” (in salty water please). Drain’em and dress’ em with  mushroom/turkey

the cream

Parmesan cheese, chopped parsley and Swiss cheese. Stir all ingredients together.

Transfer the mixture to a casserole

Sprinkle the top with more Parmesan cheese and bread crumbs

Dot the top with 1 tbsp butter

Bake at 180 for about 35 min or until golden brown and crispy on top

Let’s get a bit closer

Serve and enjoy!

One serving provides:

  • Calories: 560
  • Fat: 25 g
  • Carbohydrates: 44 g
  • Protein: 36 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.