We all know what it’s like to indulge the delicious foods that Thanksgiving has to offer. I personally love having a leftover plate to snack on for a few days following the Thanksgiving holiday. But when it’s freezing outside and you’re tired of the same old turkey, make my delicious Leftover Turkey Tetrazzini Casserole!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hr
- 1 box spaghetti dry
- 2 cups leftover turkey shredded
- 1 cup mushrooms sliced
- 1/2 yellow onion diced
- 1 tbsp butter
- 2 tbsp olive oil
- 3 garlic cloves peeled, minced
- 3 tbsp flour
- 2 1/2 cups turkey or chicken broth
- 2 cups mozzarella shredded
- 1/2 cup parmesan cheese shredded
- 1 cup heavy cream
- 1 tsp oregano ground
- 1 tsp garlic powder ground
- 1 tsp onion powder ground
- 1 tsp basil fresh
- 1 tsp thyme fresh
- 8 oz cream cheese original
- salt & pepper to taste
- Parsley roughly chopped to garnish
For the spaghetti
Cook spaghetti as directed on packaging, drain, and set aside.
1. Preheat the oven to 400˚.
2. Heat a medium pan on medium/high heat. Add butter and olive oil, onions, and garlic and sauté for 2-3 minutes.
3. Add mushrooms and sweat for 3 minutes or until mushrooms are tender.
4. Add flour, stir and cook for 1 minute.
5. Add turkey (or chicken) broth and heavy cream and stir. Allow sauce to get thick and begin to bubble, then let it simmer for 1-2 minutes.
6. Add a light sprinkle of parsley, spices, and stir in cream cheese until it is melted.
7. Once the sauce is thick and creamy throughout, add spaghetti and half of the mozzarella cheese and mix evenly.
8. Sprinkle remaining mozzarella and the parmesan cheese over top of the casserole, cover with aluminum foil, and bake for 20 minutes, then remove the aluminum foil and bake uncovered for 10 minutes. Your casserole should be bubbly with a nice golden brown color on top.