Last Updated on October 1, 2019
This is something that I really love, and when I don’t have leftover turkey, I have been known to go to the store and get the frozen one – you know which one I mean. But, this dish is really best fresh, made from the leftover turkey at your feast.
I have found other recipes that called for peas, no sherry, white wine, etc. Well, it’s just not the same thing! This is the Turkey Tetrazzini you have been looking for, that you remember, that you crave, the one with celery, mushrooms and sherry cream sauce. You can make a lot of this, put it into individual serving trays and freeze it for some night when you don’t want to cook, but you want something comforting.
- ½ 16 oz box spaghetti, cooked and drained
- 2 cups cut-up cooked turkey
- 1 can sliced mushrooms
- 3 stalks celery, sliced thinly
- ½ onion, chopped
- 3 tbsp flour
- 3 tbsp butter
- 1 tsp chicken base
- 3 cups milk
- 3 tbsp sherry
- ¼ cup Parmesan cheese, grated
- ¼ cup breadcrumbs
- Butter or spray a 9x12 oblong casserole dish. Preheat the oven to 350.
- Saute the celery and onion together until the celery is soft, about 5 minutes. Add the mushrooms and 1 tbsp of the sherry. Set aside.
- Melt the butter in a saucepan. Add the flour and whisk until all the butter has been absorbed by the flour. Add the chicken base and whisk that in as well. Add the milk and whisk until the sauce has reached medium thickness. If necessary, add more flour or milk to get the right consistency.
- In a large bowl, combine the pasta, vegetable mixture and sauce. Pour into the prepared casserole.
- Top with breadcrumbs and cover with foil.
- Bake in the oven for 20 minutes, then remove the foil and cook another 10 minutes for the breadcrumbs to brown.