Name: Leftover Turkey Tetrazzini
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 package (7 ounces) thin spaghetti, broken in half; 2 cups cubed cooked turkey; 1 cup sliced fresh mushrooms; 1 small onion, chopped; 3 tablespoons butter; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 cup 2% milk; 1/2 teaspoon poultry seasoning; 1/8 teaspoon ground mustard; 1 cup shredded cheddar cheese; 1 cup shredded part-skim mozzarella cheese; 1 tablespoon shredded Parmesan cheese; Minced fresh parsley

This recipe turns our leftover turkey into a whole new meal! We look forward to having it after I roast a turkey for a family gathering. —Susan Payne, Corner Brook, Newfoundland and Labrador

Test Kitchen Tips

Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.

In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.

Your family will love these juicy turkey recipes.

Watch How to Make Leftover Turkey Tetrazzini

TEST KITCHEN APPROVED

Leftover Turkey Tetrazzini

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Yield:6 servings

Prep:25 min

Cook:25 min

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Ingredients

1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup 2% milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Minced fresh parsley

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Directions

Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside.

In a large skillet, saute mushrooms and onion in butter until tender. Whisk in soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.
Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.

Nutrition Facts

1 each: 444 calories, 21g fat (12g saturated fat), 90mg cholesterol, 685mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 30g protein.

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