Turkey Tetrazzini recipe is the best way to use leftover turkey after Thanksgiving. Cooked Turkey Chunks smothered in a creamy sauce with Mushrooms, Onions, Cheese & Pasta, topped with Mozzarella and baked until the cheese melts. Creamy and comforting this is the best dinner recipe for fall and winters.
Bring a pot of salted water to boil. As the water boils, add the Pasta and cook until al dente as per package instructions. Drain the water. Preheat the oven to 350°F.
Heat Olive Oil in a skillet. Add the chopped Onions & Mushrooms. Cook until they turn brown for 5 minutes over medium - high heat. Once cooked, remove from heat and keep aside.
In a mixing bowl, combine all the sauce ingredients. Mix everything until combined.
In another large mixing bowl, add all the ingredients at once - the mushrooms, creamy sauce & cooked pasta. Pour Chicken broth and stir to combine all at once. Once combined, transfer to a greased 9x13 inches pyrex baking dish. Top with more shredded Mozzarella Cheese, Italian Breadcrumbs and dried Parsley. Bake @ 350°F for 35 minutes.
Garnish with freshly chopped Parsley and serve this hot.
Nutrition
Nutrition Facts
Turkey Tetrazzini
Amount Per Serving
Calories 479Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 110mg37%
Sodium 1029mg45%
Potassium 494mg14%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 3g3%
Protein 25g50%
Vitamin A 876IU18%
Vitamin C 8mg10%
Calcium 256mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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