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Turkey Tetrazzini

Chicken broth is thickened into a creamy sauce, then combined with spaghetti, turkey or chicken and vegetables for a satisfying meal.

Quick Facts

Prep Time: 15 minutes
Bake Time: 30 minutes
Yield: 8 servings

Ingredients

  • 1/4 cup butter OR margarine
  • 8 ounces mushrooms, sliced
  • 1 medium onion, chopped
  • 3 tablespoons Argo® Corn Starch
  • 2-1/2 cups chicken broth
  • 1/3 cup dry sherry
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon hot pepper sauce
  • Pinch of salt
  • Pinch of black fine grind pepper
  • 8 ounces spaghetti, cooked and drained
  • 3 cups diced or shredded cooked turkey or chicken
  • 3/4 cup grated parmesan cheese
  • 1/4 cup coarsely chopped roasted red peppers OR pimientos
  • 2 cups shredded cheese (optional)

Directions

  1. Preheat oven to 350°F. Melt butter in Dutch oven or large pot over medium heat. Add mushrooms and onion; cook 1 minute, stirring frequently.
  2. Stir in corn starch until blended. Remove from heat. Gradually stir in chicken broth and sherry until smooth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat.
  3. Add parsley, hot pepper sauce, salt and pepper. Gently stir in spaghetti, chicken, Parmesan and red pepper. Spoon into ungreased 9 x 13-inch baking dish. If desired, top with shredded cheese.
  4. Bake in 350°F oven 30 minutes or until heated through and cheese is melted.
  5. RECIPE VARIATION: To add a kick to tetrazzini, try adding 1 can diced tomatoes with green chilies (drained) along with spaghetti and chicken in step 3.