My musings…

Turkey Tetrazzini

I hate it when I log into a recipe website and see that everyone has rated a recipe with 5 stars, but then to read the comments and see all of the changes that people made.  The original recipe, therefore, shouldn’t have 5 stars, it should have 3 or 4 and a new recipe should be created which incorporates the changes you have made.  Anyway, that was the case with this recipe. It was loosely based off of one I found online.  This is how I made it and we loved it!

Turkey Tetrazzini

Serves 8 – 10

2 T olive oil

1 medium onion, chopped

2 stalks celery, chopped,

8 oz mushrooms, chopped

4 cloves garlic, chopped

4 c cooked turkey, chopped

2 c frozen peas, thawed

1/2 c butter

1/2 c flour

3 c chicken stock

2 c milk

8 oz shredded Parmesan

2/3 c seasoned bread crumbs

1 lb spaghetti noodles, cooked


Saute garlic, onions, celery and mushrooms in olive oil.  When cooked, add in turkey and peas to heat.

Melt butter in a saucepan.  Add flour, whisking constantly.  When the roux begins to smell nutty, add in chicken stock and milk, stirring until it reaches a boil.  Add in all but 2/3 c of Parmesan, stir until it melts.  Pour over vegetable and turkey mixture. Add cooked spaghetti noodles and mix. 

Pour into a 9×13″ pan.  Mix bread crumbs and remaining Parmesan cheese together and sprinkle over top. Bake at 350* until bubbly and lightly browned on top (about 20 minutes).

Alternatively, divide in half.  Put half in 8×8″ casserole dish, top with half of the bread crumbs and Parmesan and bake.  Freeze the other half in a casserole dish or a freezer bag, reserving bread crumbs and Parmesan, thawing and baking as normal.


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