How To Make Turkey Tetrazzini (From Scratch)
This classic recipe for turkey tetrazzini has one special ingredient that takes it from good to downright amazing. This turkey tetrazzini recipe is so good that you will want to make it all year long, not just with leftover turkey after Thanksgiving. We give you the recipe for this amazing dinner.
Servings: 8 servings
Calories: 365kcal
Ingredients
- 8 ounces thin spaghetti
- 4 Tablespoons butter
- 3 Tablespoons chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon marjoram
- 10.5 ounces cream of chicken soup
- 2/3 cup sherry
- 12 ounces evaporated milk
- 3 cups chopped turkey
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 350 degrees F. Spray a 3 quart (or 8 x 8 inch) baking dish with nonstick cooking spray.
- Cook spaghetti in boiling salted water to al dente according to package instructions. Drain well.
- In a large skillet, sauté onions in butter until soft.
- Add marjoram, salt, cream soup, and sherry. Whisk until smooth. Add evaporated milk, and cook while stirring occasionally until thickened.
- To the prepared dish, add cooked spaghetti and turkey.
- Pour sauce over top.
- Sprinkle with both cheeses.
- Bake uncovered for 30 minutes until hot and bubbly.
Notes
- An 8 x 8 inch baking dish works too.
- Double or triple the recipe if needed.
- Prep ahead, and freeze for later. This makes a great freezer meal.
- Do not skip the Sherry. It is what makes the dish. You can find it for around $7 at the liquor store. Use a dry sherry.
- The nutritional information below is auto-calculated and can vary depending on the products used.
Nutrition
Calories: 365kcal | Carbohydrates: 30g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 662mg | Potassium: 366mg | Fiber: 1g | Sugar: 6g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 1mg