Make-Ahead Turkey Tetrazzini

(3)
  1 reviews
  • 30 min prep time
  • 9 hr 25 min total time
  • 14 ingredients
  • 8 servings

Ingredients

8
oz. uncooked spaghetti
1/4
cup margarine or butter
2
cups sliced fresh mushrooms
3
tablespoons all-purpose flour
2
cups chicken broth
3/4
cup half-and-half
1
to 3 tablespoons dry sherry, if desired
1/4
cup chopped fresh parsley
1
teaspoon salt
1/8
teaspoon nutmeg
Dash pepper
3
cups cubed cooked turkey
1/2
cup grated Parmesan cheese
Chopped fresh parsley, if desired

Directions

  1. 1 Cook spaghetti as directed on package. Drain.
  2. 2 Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
  3. 3 Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
  4. 4 Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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