Baked Turkey Tetrazzini


  • 1 lbs Spaghetti; cooked
  • 2 can (3 oz.) sliced mushrooms
  • 4 cup Slivered cooked turkey
  • 1/4 cup Butter or margarine
  • 1/4 cup Minced onion
  • 1/4 cup Flour
  • 3 cup Milk
  • Mushroom broth from cans
  • 2 Chicken bouillon cubes
  • 1/8 tsp Pepper
  • 1/2 tsp Salt
  • 1/8 tsp Nutmeg
  • 1 tsp Kitchen Bouquet
  • 1 Tbsp Sherry or Vermouth
  • 1/2 lbs Diced American cheese


Arrange cooked spaghetti in large greased baking dish. Drain mushrooms, reserving broth. Top spaghetti with turkey and mushrooms. Melt butter, add onion and cook until soft.

Stir in flour. Add liquids, bouillon cubes and spices; cook stirring constantly until sauce thickens. Add Kitchen Bouquet, sherry and cheese. Stir until cheese melts. Pour sauce over spaghetti and turkey.

Sprinkle lightly with paprika if desired. Bake at 375° F until thoroughly hot, about 20-30 mintes. Serve immediately.

Servings: 8 to 10
Submitted by: Recipe Group Member

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