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A casserole dish filled with Leftover Turkey Tetrazzini with a spatula inserted into it, showing the creamy mixture of spaghetti, turkey and peas.

Leftover Turkey Tetrazzini

This Leftover Turkey Tetrazzini is a great recipe to use up any turkey leftovers that you have over Thanksgiving or Christmas.
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Course: Main Course
Cuisine: American, Italian
Keyword: sugar free
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 559kcal

Ingredients

  • 1 lb dry spaghetti
  • 1/2 cup salted butter
  • 1/2 cup all purpose flour
  • 3 cups chicken broth
  • 1 cups milk
  • 1 1/3 cups grated parmesan cheese
  • 2 Tbsp oil
  • 1 medium onion
  • 2/3 cup green peas
  • 4 cups cooked turkey diced

Instructions

  • Preheat the oven to 350℉.
  • In a large salted pot of water, cook the spaghetti according to package instructions. Place in a deep 9x13 inch casserole dish.
  • Meanwhile, in a medium saucepan, melt the butter. Mix in the flour until combined. Add in the chicken broth and milk, and mix until fully incorporated. Bring to a boil, then mix in the Parmesan cheese until melted. Remove from heat.
  • In a large saucepan, heat the oil. Sauté the onion for around 2 minutes, then add the green peas and turkey. Cook until warm.
  • Top the spaghetti with the turkey mixture, then the cheese sauce. Using tongs, mix the ingredients until the spaghetti is fully coated in sauce.
  • Place in the preheated oven for around 1 hour, or until the casserole is bubbling.

Nutrition

Calories: 559kcal | Carbohydrates: 55g | Protein: 31g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 809mg | Potassium: 445mg | Fiber: 3g | Sugar: 5g | Vitamin A: 664IU | Vitamin C: 6mg | Calcium: 219mg | Iron: 2mg