Turkey Tetrazzini

My Daughter and I- Turkey Tetrazzini

Our big Christmas dinner normally consists of ham and all the sides, but this year we decided to go all out and make a ham, a turkey, and sides. With only 7 people to feed, we had a ton of amazing leftovers. We used up the last of our turkey leftovers in this super easy pasta recipe. It came together quickly, and made a ton- we had a full 9×13 pan, and the smaller dish shown in the pictures. It’s yummy, easy and a great way to use up turkey!

My Daughter and I- Turkey Tetrazzini 1

our growing edge


This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen



Turkey Tetrazzini

1 lb of spaghetti

1/2 cup butter

1/2 cup flour

3 cups chicken broth

2 cups milk

1 2/3 cups grated Parmesan cheese

4 cups (I used slightly less) chopped, cooked turkey


Preheat oven to 350* and grease a baking dish. Bring a large pot of water to a boil, add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in large bowl.

Melt butter over medium heat and then stir in flour, chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups of the Parmesan cheese, and pour mixture over spaghetti. Add chopped turkey and mix everything well. Pour into prepared baking dish and top with remaining 1/3 of a cup of Parmesan cheese. Bake 1 hour in preheated oven, until surface is lightly browned.