Make-Ahead Turkey Tetrazzini

Make-Ahead Turkey Tetrazzini

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  • Prep Time


  • Total Time


  • Servings



  • 8

    oz. uncooked spaghetti

  • ¼

    cup margarine or butter

  • 2

    cups sliced fresh mushrooms

  • 3

    tablespoons Gold Medal® all-purpose flour

  • 2

    cups Progresso® chicken broth

  • ¾

    cup half-and-half

  • 1 to 3

    tablespoons dry sherry, if desired

  • ¼

    cup chopped fresh parsley

  • 1

    teaspoon salt

  • teaspoon nutmeg

  • Dash pepper

  • 3

    cups cubed cooked turkey

  • ½

    cup grated Parmesan cheese

  • Chopped fresh parsley, if desired


Cook spaghetti as directed on package. Drain. 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 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 Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Uncover; bake at 350°F. for 20-30 minutes or until thoroughly heated. Sprinkle with parsley.


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