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Turkey Tetrazzini


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  • 12 oz. dry spaghetti
  • 3 tablespoons butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 2 1/2 cups chicken broth
  • 8 oz. spreadable cream cheese (garlic flavor)
  • 1 1/2 cups half & half
  • salt and pepper to taste
  • 1 tablespoon fresh parsley
  • 1 teaspoon Italian seasoning
  • 2 cups chopped turkey
  • 2 cups mozzarella cheese, divided
  • 1/4 cup parmesan cheese


Preparation time 20mins
Cooking time 60mins


Step 1

Preheat oven to 350 degrees.

Cook spaghetti ardent according to package directions.

Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.

Add broth and cream all at once. Cook until thick and bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings.

Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9 x 13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-1 minutes uncovered until hot and bubbly.


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