Turkey Tetrazzini

 


Turkey Tetrazzini

Ingredients

1 pound dried spaghetti

1 ½ pounds leftover cooked turkey chopped into bite-sized chunks. about 6 cups worth

20 ounces cream of mushroom soup two 10 ounce cans

10 ounces cream of chicken soup

14 ounces canned peas drained

1 ½ cups sour cream

⅓ cup low sodium chicken stock

1 teaspoon sea salt

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon ground black pepper

¼ cup grated parmesan

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

Before You Begin

This recipe uses leftover turkey. You can use leftover Thanksgiving roasted turkey or prep a batch of crockpot turkey breast. Feel free to shred or cube the turkey, both ways will work well.

We used two 10 oz cans of cream of mushroom soup as well as a 10 oz can of cream of chicken soup. If you’d like to use only cream of mushroom or cream of chicken, go right ahead!

This particular sauce is quite thick, to minimize the thickness of it reduce the count of cream of mushroom or cream of chicken soups to 2 cans total instead of 3, or simply add more chicken stock to loosen it up. For an alternative to canned soup, try our homemade cream of chicken soup.

If preferred, you can use frozen peas instead of canned peas or substitute them with broccoli florets or sliced mushrooms.

Instructions

Preheat the oven to 325F and lightly grease a 9×13 casserole dish.

Cook spaghetti noodles according to package directions, removing from the water once they are al dente.

In a large bowl add the turkey, soups, peas, sour cream, chicken stock, sea salt, garlic powder, onion powder, and ground pepper and mix well.

Toss the cooked spaghetti into the sauce and mix until well combined.

Add the spaghetti and turkey mixture into the casserole dish and top with ¼ cup parmesan cheese, cheddar, and mozzarella.

Bake for 30 minutes covered with aluminum foil. Remove aluminum foil and bake for an additional 10-15 minutes.

Optionally garnish with additional parmesan cheese and fresh chopped parsley.

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