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Turkey Tetrazzini

This classic casserole is a great way to use up leftover turkey.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Italian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 16 oz box spaghetti cooked and drained
  • 2 cups cut-up cooked turkey
  • 1 can sliced mushrooms
  • 3 stalks celery sliced thinly
  • 1/2 onion chopped
  • 3 tbsp flour
  • 3 tbsp butter
  • 1 tsp chicken base
  • 3 cups milk
  • 3 tbsp sherry
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup breadcrumbs

Equipment

  • 9 x 12 Casserole

Method
 

  1. Mise En Place
  2. Butter or spray a 9x12 oblong casserole dish. Preheat the oven to 350.
  3. Saute the celery and onion together until the celery is soft, about 5 minutes. Add the mushrooms and 1 tbsp of the sherry. Set aside.
  4. Melt the butter in a saucepan. Add the flour and whisk until all the butter has been absorbed by the flour. Add the chicken base and whisk that in as well. Add the milk and whisk until the sauce has reached medium thickness. If necessary, add more flour or milk to get the right consistency.
  5. In a large bowl, combine the pasta, vegetable mixture and sauce. Pour into the prepared casserole.
  6. Top with breadcrumbs and cover with foil.
  7. Bake in the oven for 20 minutes, then remove the foil and cook another 10 minutes for the breadcrumbs to brown.

Notes

You could add other vegetables if you wanted, like peas or carrots, basically, whatever you have left in the refrigerator that would taste good - avocado is not recommended.