Turkey Tetrazinni


Filling and delicious, this is a great way to use turkey leftovers!

Easy Serves
SKILL LEVEL 8 servings
1/4 cup butter OR margarine
1/2 pound mushrooms, sliced
1 medium onion, chopped
3 tablespoons Fleischmann's® Corn Starch
2-1/2 cups chicken broth
1/3 cup dry sherry
1/4 cup chopped fresh parsley
1/2 teaspoon hot pepper sauce
8 ounces spaghetti, cooked and drained
3 cups diced or shredded cooked turkey or chicken
3/4 cup grated Parmesan cheese
1/4 cup coarsely chopped roasted red peppers

Melt butter over medium heat in Dutch oven. Add mushrooms and onion; cook 1 minute, stirring frequently.

Stir in corn starch until blended. Remove from heat. Stir in chicken broth and sherry gradually until smooth. Bring to boil, stirring constantly, over medium heat; boil 1 minute. Remove from heat.

Add parsley and hot pepper sauce. Stir in spaghetti, turkey, Parmesan and red pepper gently. Spoon into ungreased 11 x 7 x 2-inch baking dish.

Bake in 350°F oven 30 minutes or until heated.


Total Time
Cook Time 30 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
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Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
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Calcium   mg
Iron / Fer   mg

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