|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 23g||117%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Though the dish sounds very Italian, Tetrazzini is actually an American dish that was purportedly named after American opera singer Luisa Tetrazzini. It is commonly made with turkey or chicken, spaghetti, and a creamy Parmesan cheese sauce which is made with the addition of sherry. Mushrooms are usually included in the dish as well. Turkey, chicken, tuna, salmon, and ham are some of the many possible variations on the dish, and different cheeses may be used in the sauce.
Turkey Tetrazzini has long been a favorite way to use leftover turkey. But you don't have to wait for a major holiday dinner to make this tasty dish. Make it with diced cooked chicken or cook a simple turkey breast or turkey tenderloins to use in the dish.
The combination of pasta, cheeses, turkey, and Parmesan is delicious. This version is a shortcut version made with condensed cream of mushroom soup instead of the more traditional white sauce.
- 8 ounces thin spaghetti (broken into 3-inch lengths)
- 1 1/2 cups cheddar cheese (shredded and divided)
- 6 tablespoons Parmesan cheese (divided)
- 2 to 3 cups cooked turkey (diced)
- Optional: 2 tablespoons pimientos (diced)
- 1 tablespoon butter
- 4 ounces mushrooms (sliced)
- 1/4 cup onions (chopped)
- 1 (10 1/2-ounce) can condensed cream of mushroom soup
- 1/2 cup chicken stock
- 1/4 cup dry sherry
Gather the ingredients and preheat the oven to 350 F/180 C/Gas 4.
Grease a 2 1/2- to 3-quart casserole dish.
Cook the spaghetti in boiling salted water following the package directions. Drain well.
In a large bowl, combine the cooked and drained spaghetti with 1 cup of cheddar cheese and 2 tablespoons of the Parmesan cheese.
Add the diced turkey and pimientos.
In a skillet or saute pan, melt butter and saute the mushrooms and onions until they are tender and most of the liquid has evaporated; add to the turkey mixture along with remaining ingredients. Taste and add salt and pepper, as needed. Gently stir to combine ingredients.
Transfer the mixture to the prepared casserole and sprinkle with remaining cheddar and Parmesan cheeses.
Cover the baking dish with a lid or foil and bake for about 45 minutes, or until hot and bubbly.
If desired, place the casserole under the broiler (high heat) for about 4 to 6 minutes, or until the top is lightly browned.
Serve and enjoy!
- Parmesan and Bread Crumb Topping: Omit 1/2 cup of cheddar cheese for the topping and replace it with 1 cup of soft fine bread crumbs tossed with 2 tablespoons of melted butter and the remaining 4 tablespoons of Parmesan cheese. Sprinkle the bread crumb and Parmesan cheese mixture over the casserole and bake as directed.
- Chicken or Ham Tetrazzini: Replace the turkey with diced cooked chicken or ham, or a combination of both.
- Vegetarian Tetrazzini: Replace the turkey with 3 to 4 cups of broccoli and/or cauliflower florets and use vegetable broth instead of chicken stock. Extra mushrooms may be added as well.