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Turkey Tetrazzini

November 30, 2011

Everyone wants to know what I am going to make with the leftover turkey, Thank you Thanksgiving, did I hear anyone say they would like to make something?  The day after it is a must to have hot and/or cold turkey sandwiches (your way) set up as a buffet (I do set up the buffet, but in other words “I’m too tired, make your own”).  Then of course my job is to make the “turkey stock” a much-needed refrigerator or freezer item while looking forward to a few rich turkey soups.  I freeze the rest of the turkey in packets of required amounts that will be suitable for a dish like this.  Sometimes I get a bit “put off” by the number of steps in this Tetrazzini but when I sit down to the table having my first bite I already know I will make it again the next time we have turkey.

Turkey Tetrazzini


  • 1 Stick Unsalted Butter (divided)
  • 1 Med/Lg Onion (chopped)
  • 1 C. White Wine (Sauterne)
  • 1 lb. Mushrooms (sliced)
  • 1 C. Flour
  • 2 Qts.  Whole Milk (warmed)
  • 3 C. Turkey (cut in small bite size pieces)
  • Salt and Pepper to taste
  • 1 lb. Thin Spaghetti
  • Parmesan Cheese (grated)
  • Paprika
  • Parsley (fresh or dried)


  1. Saute the onions in 1 oz .butter until golden (not browned); add the Sauterne and simmer to reduce by half and set aside
  2. Melt 4 oz. butter and stir in flour for white sauce; slowly add the warm milk and continuously stir with a wire whisk until the mixture thickens
  3. Add the onion and wine sauce to the white sauce and season with salt and pepper
  4. Saute the mushrooms in the remaining 3 oz. of butter and set aside; meanwhile cook the spaghetti until al dente; drain spaghetti and set aside
  5. When mushrooms are ready add them to the white sauce mixture and add the turkey as well; combine well; add the spaghetti and mix all together *
  6. Butter a 4 Qt. casserole dish and add the mixture
  7. Sprinkle with Parmesan Cheese, paprika and parsley
  8. Bake uncovered in a preheated oven of 350 degrees for approx. 45 minutes (will be brown on top and beginning to bubble

*  The original recipe layered the mixtures but through the years I have just combined them just before putting in the casserole and find no difference: but if you choose to layer:

Layer sauce, spaghetti, turkey and then mushrooms and repeat layers until ingredients are incorporated

(Served here with (“Roasted Parmesan Tomatoes“)

(Serves 6-8)

Recipe from “The Miami Herald” (sometime in the early 80’s)

2 Comments leave one →
  1. December 1, 2011 12:30

    Mmm, creamy, cheesy goodness.

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