Glenbrooke News

 From Huliq News, this easy Turkey Tetrazzini Casserole is easy to make and uses up lots of leftover turkey. Make it a Cooking Light Turkey Tetrazzini recipe with low calorie options. Serve with a good bottle of wine and fresh bread.

Right after Thanksgiving, people all over are searching for turkey leftover recipes on the internet. Cooking websites are a great resource for finding a multitude of different turkey recipes. Turkey casseroles, hot turkey sandwiches, turkey soup and turkey salads are just a click away.

Cooking Light
Lighten up this recipe by using only 1/2 the butter or olive oil, and using 1% milk instead of the half and half. Omit the Parmesan if you like. Choose white meat over the dark turkey to cut back on fat and calories.

Turkey A La King is very similar to Turkey Tetrazzini except the hot turkey mixture is served over toast, baked potatoes or puff pastry vol-au-vents.

Easy Turkey Tetrazzini Recipe

• 3 cups leftover turkey, diced
• 4 cups boiling water
• 3 large Knorr chicken bouillon cubes or 1 Tablespoon chicken base
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 pound box spaghetti, cooked and drained
• 1 large onion, chopped
• 1 stick butter or margarine (1/2 cup)
• 8 ounce package mushrooms, sliced
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoon ground paprika
• 1/2 cup cooking sherry
• 1 cup half and half
• 1/2 cup Parmesan cheese, grated

How To Make Turkey Tetrazzini

1. Pick turkey off the carcass and dice 4 cups.
2. Dissolve the bouillon in the hot water, and add salt & pepper.
3. Cook spaghetti according to directions on box. Drain and place in a greased 10 X 15 inch baking pan or stoneware casserole dish.
4. Saute onion in 2 Tablespoons butter in a large frying pan. Add mushrooms and cook until tender. Remove from pan.
5. Melt remaining butter in saute pan, stir in flour, nutmeg and 1/2 teaspoon paprika. Stir in chicken broth and sherry until thick roux is made. Add 1/2 & 1/2 and cook on medium until thick.
6. Remove from heat, and fold in turkey, mushrooms and onions.
7. Spoon all this over the cooked spaghetti in the prepared pan.
8. Sprinkle with remaining paprika and Parmesan cheese. Bake at 350 degrees for 30 minutes until hot and bubbly.
9. Cool completely before refrigerating any leftovers.
10. Serves 10-12.