Leftover Turkey Tetrazzini

Prep Time: 1 Hour
Yields: 6 Servings

If you are trying to figure out what to do with the leftover turkey, but you do not want to eat it immediately, this recipe is the solution. Make this the day after Thanksgiving, and freeze it until ready to eat, up to 2 months.


  • 3 cups coarsely chopped leftover turkey
  • 12 ounces spaghetti, cooked
  • 4 cups thinly sliced mushrooms
  • 5 tbsps butter
  • ½ cup diced onions
  • ½ cup diced celery
  • ½ cup diced red bell peppers
  • ½ cup sliced green onions
  • 3 tbsps minced garlic
  • ¼ cup chopped parsley
  • 2 tbsps canned pimientos, chopped and drained
  • ¼ cup flour
  • 2 cups turkey stock or chicken stock
  • 1¾ cups milk
  • ½ cup shredded Cheddar cheese
  • 1 cup cooked peas, canned or frozen
  • ½ cup freshly grated Parmesan cheese
  • 1/3 cup bread crumbs
  • salt and black pepper to taste

In a large, heavy-bottomed saucepan over medium-high heat, melt 4 tablespoons butter. Add mushrooms, onions, celery, bell peppers, green onions, garlic, parsley and pimientos. Cook until vegetables are wilted. Stir in flour and cook 5 minutes. Slowly pour in milk and stock. Bring mixture to a boil, stir and simmer 5 minutes. Preheat oven to 375°F. In a large bowl, combine cooked spaghetti, stock mixture, leftover turkey, peas, Cheddar and ¼ Parmesan. Season with salt and pepper. Transfer mixture into a lightly greased, 3-quart casserole dish. In a small bowl, combine remaining Parmesan and bread crumbs. Sprinkle bread crumbs evenly over spaghetti mixture. Dot top with remaining tablespoon of butter. Bake 40 minutes or until golden and bubbly.


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