Turkey Tetrazzini with Mushrooms. A baked turkey, spaghetti and mushroom casserole in a light Parmesan cream sauce. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A baked second meal for roast turkey
Properly chilled roast turkey joins browned mushrooms and spaghetti in a light Parmesan milk sauce. Oven baking unites the casserole rather than leaving a loose noodle soup.
This working formula assumes turkey is already cooked and broth available. Its total does not include the original roast.
Brown mushroom moisture away
Cook sliced creminis until their released liquid largely evaporates before building sauce. Watery mushrooms can thin an already generous milk-broth base.
Cook spaghetti slightly short of package tenderness because it continues softening in the oven.
Ingredients for 6 portions
| Ingredient | Amount | Use |
|---|---|---|
| Dry spaghetti | 12 ounces | Cook just shy of package tenderness. |
| Cooked roast turkey, shredded | 3 cups | Use promptly chilled leftovers. |
| Cremini mushrooms, sliced | 12 ounces | Brown until liquid evaporates. |
| Unsalted butter | 4 tablespoons | Sauce. |
| All-purpose flour | 1/4 cup | Sauce thickener. |
| Whole milk | 2 cups | Sauce. |
| Low-sodium chicken broth | 1 cup | Sauce. |
| Parmesan, grated | 3/4 cup | Half in sauce, half on top. |
| Fine salt | 1/2 teaspoon | Taste against cheese. |
| Ground black pepper | 1/4 teaspoon | Sauce. |
Step-by-step method
- Heat oven to 375°F and grease a 9-by-13-inch dish. Cook 12 oz spaghetti just shy of package tenderness and drain. Brown 12 oz sliced mushrooms in a large skillet until released liquid evaporates.
- Melt 4 tbsp butter with mushrooms, stir in 1/4 cup flour and cook one minute. Gradually whisk in 2 cups milk and 1 cup broth; simmer until lightly thick. Stir in 3/8 cup of the 3/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper.
- Fold in 3 cups safely stored, already cooked roast turkey and spaghetti. Transfer to dish, sprinkle remaining 3/8 cup Parmesan over top and bake about 25 minutes until bubbling and the reheated turkey/casserole center reaches 165°F.
- Stand five minutes before dividing six provisional portions. Test sauce volume, noodle absorption, dish fit and reheating endpoint.
Make a smooth sauce
Butter and flour form a brief roux; add milk and broth slowly while whisking. The sauce should coat a spoon but remain loose enough to mingle with twelve ounces of pasta.
Parmesan is divided between sauce and top. Record the cheese brand and whether the sauce needs more liquid in a trial.
Reheat the turkey thoroughly
Fold in properly handled cooked turkey before the casserole goes to the oven. The reheated center should reach 165°F according to FDA leftover guidance.
If the top browns too early, cover loosely and keep heating until the middle reaches the endpoint.
Serve and keep
Rest five minutes and divide into six provisional portions. Refrigerate leftovers promptly; pasta may absorb more sauce during storage.
The complete Chefly turkey-casserole inventory needs review before giving this a new canonical URL.
Tetrazzini questions
Is the turkey raw?
No. Use properly chilled cooked roast turkey.
Is sherry required?
No alcohol appears in this measured sauce.
Why undercook spaghetti slightly?
It finishes softening during the oven bake.
Further reading and related Chefly recipes: National Turkey Federation turkey tetrazzini; FDA safe food-handling temperatures. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Turkey Tetrazzini with Mushrooms. Category: Dinner. 6 portions. Prep approximately 20 minutes; cooking approximately 45 minutes; additional cooling/chilling approximately 5 minutes; total approximately 70 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 12 ounces Dry spaghetti; 3 cups Cooked roast turkey, shredded; 12 ounces Cremini mushrooms, sliced; 4 tablespoons Unsalted butter; 1/4 cup All-purpose flour; 2 cups Whole milk; 1 cup Low-sodium chicken broth; 3/4 cup Parmesan, grated; 1/2 teaspoon Fine salt; 1/4 teaspoon Ground black pepper.
Instructions: Heat oven to 375°F and grease a 9-by-13-inch dish. Cook 12 oz spaghetti just shy of package tenderness and drain. Brown 12 oz sliced mushrooms in a large skillet until released liquid evaporates. Melt 4 tbsp butter with mushrooms, stir in 1/4 cup flour and cook one minute. Gradually whisk in 2 cups milk and 1 cup broth; simmer until lightly thick. Stir in 3/8 cup of the 3/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper. Fold in 3 cups safely stored, already cooked roast turkey and spaghetti. Transfer to dish, sprinkle remaining 3/8 cup Parmesan over top and bake about 25 minutes until bubbling and the reheated turkey/casserole center reaches 165°F. Stand five minutes before dividing six provisional portions. Test sauce volume, noodle absorption, dish fit and reheating endpoint.
Allergens: Wheat; Milk; Check broth and roast turkey seasonings. Review packaged ingredients and cross-contact before serving.
Print
Turkey Tetrazzini with Mushrooms
- Total Time: 70 minutes
- Yield: 6 servings 1x
Description
Six servings of baked leftover-turkey mushroom spaghetti.
Ingredients
- 12 ounces Dry spaghetti
- 3 cups Cooked roast turkey, shredded
- 12 ounces Cremini mushrooms, sliced
- 4 tablespoons Unsalted butter
- 1/4 cup All-purpose flour
- 2 cups Whole milk
- 1 cup Low-sodium chicken broth
- 3/4 cup Parmesan, grated
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
Instructions
- Heat oven to 375°F and grease a 9-by-13-inch dish. Cook 12 oz spaghetti just shy of package tenderness and drain. Brown 12 oz sliced mushrooms in a large skillet until released liquid evaporates.
- Melt 4 tbsp butter with mushrooms, stir in 1/4 cup flour and cook one minute. Gradually whisk in 2 cups milk and 1 cup broth; simmer until lightly thick. Stir in 3/8 cup of the 3/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper.
- Fold in 3 cups safely stored, already cooked roast turkey and spaghetti. Transfer to dish, sprinkle remaining 3/8 cup Parmesan over top and bake about 25 minutes until bubbling and the reheated turkey/casserole center reaches 165°F.
- Stand five minutes before dividing six provisional portions. Test sauce volume, noodle absorption, dish fit and reheating endpoint.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 8-minute pasta, 10-minute sauce and 25-minute bake, with tasks overlapping and five-minute stand; assumes properly stored cooked turkey.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Serving Size: One sixth of the casserole