Leftover Turkey Tetrazzini

Leftover Turkey Tetrazzini


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Tetrazzini is an American dish which is served over spaghetti or other thin pasta. It's a great use for leftover turkey or roast chicken.


Serves: 8 

  • 340g spaghetti
  • 1 1/2 teaspoons vegetable oil
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons butter
  • 1/4 cup onion, diced
  • 1 clove garlic, minced
  • 1 (420g) tin condensed cream of mushroom soup
  • 1 cup (250ml) chicken stock
  • 1 teaspoon seasoning salt
  • 3 cups grated cheese
  • 4 cups cooked leftover turkey (or chicken), diced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons diced red capsicum

Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

  1. Preheat oven to 180 degrees C.
  2. Heat a saucepan of water and add the oil and salt. Cook the spaghetti according to packet directions and drain.
  3. Melt butter in large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for two minutes. Add soup, stock, seasoning salt and 1 1/2 cups of the grated cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and turkey or chicken. Mix well. Transfer to 2 litre baking dish and cover with foil.
  4. Bake for 30 minutes or until hot and bubbly.
  5. Remove foil. Sprinkle with remaining 1 1/2 cups cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and capsicum.

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