Mushroom Turkey Tetrazzini Recipe Video

Recipe that will get rid of that leftover turkey from Thanksgiving!


Difficulty LevelEasyHealth IndexJust Enjoy
FeelMain Ingredient,


 Mushroom1 Can (10 oz)
 Flour1⁄2 Cup (8 tbs)
 Chicken stock2 Cup (32 tbs)
 Black pepper1⁄4 Teaspoon
 Butter3 Tablespoon
 Onion1 Small, diced finely
 Celery ribs1
 Cooked spaghetti2 Cup (32 tbs)
 Cooked turkey2 Cup (32 tbs)
 Pimiento1 Tablespoon
 Parmesan cheese3⁄4 Cup (12 tbs)
 Poultry seasoning1⁄4 Teaspoon
 Milk3⁄4 Cup (12 tbs)
 Onion powder1 Tablespoon
 Garlic1 Teaspoon, minced
 Shredded cheddar cheese To Taste
 Parsley To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2128 Calories from Fat 744

% Daily Value*

Total Fat 84 g129.6%

Saturated Fat 45.3 g226.5%

Trans Fat 0 g

Cholesterol 395.8 mg

Sodium 2635.1 mg109.8%

Total Carbohydrates 189 g62.9%

Dietary Fiber 21.6 g86.4%

Sugars 36 g

Protein 161 g322.5%

Vitamin A 46.7% Vitamin C 59.2%

Calcium 137% Iron 88.2%

*Based on a 2000 Calorie diet


In a large pot melt the butter and saute the onions, garlic and celery.
Once onions and celery turn translucent stir in the flour.
Stir in the chicken stock to make a medium veloute sauce. (A veloute sauce is a sauce made by using roux and chicken stock.)
Once the sauce reaches a medium thickness stir in the milk then add the remaining ingredients, except for the cheddar cheese.
Spray a casserole dish with non-stick cooking spray, then add mixture into the dish.
Place the dish into a 350 degree oven until casserole starts to bubble, then remove from oven and top with the cheddar cheese.
Place the dish back into the oven and bake until cheese is melted.
Remove dish from the oven and let rest for 10 minutes.

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Editors Review

Here is an excellent pasta dish to use up all the leftover turkey from your thanksgiving dinner. The chef here has shown simple instructions to make a mouth watering turkey tetrazzini with mushrooms and chicken stock. This is a great dish to serve for dinner after a busy day at work.