Wednesday, November 29, 2006

Turkey Tetrazzini

Updated from the archives December 3, 2009:

Two giant turkey carcasses. What to do? Turkey tetrazzini! I don't think I've ever had this at an actual restaurant, only school cafeterias. But it's still one of my favorite dishes.

Turkey Tetrazzini 1

Turkey Tetrazzini

For a really big pot, you'll need:
1-lb package spaghetti, fettuccine, or linguine noodles, cooked
1 to 2 cups turkey, shredded, diced, cubed, pulled, however you can get the turkey meat off the bones.
1 8-oz package mushrooms, sliced
1 large onion, finely diced
1 8-oz cans cream of mushroom soup
About 2 cups milk
1 tblsp cornstarch

Optional: Parmesan cheese

Tear off and shred any leftover turkey meat from the bones. Set aside.

Turkey Tetrazzini 3

In a large pan on medium-high heat, saute onions until golden brown.

Turkey Tetrazzini 4

Add sliced mushrooms and saute until softened. Add an 8-oz can of cream of mushroom soup.

Turkey Tetrazzini 5

Fill the can with milk and stir so that all the cream of mushroom is loosened. Add 1 tblsp cornstarch into the can and stir until dissolved. Add the milk to the pan and stir until evenly mixed. Add the turkey meat.

Turkey Tetrazzini 6

Stir again. Taste and add salt if necessary.

Turkey Tetrazzini 7

Then add pasta and toss. Sprinkle Parmesan cheese or parsley on top if you wish.

Turkey Tetrazzini 2

You can eat this right away. Or for a casserole-like alternative, bake in a pan in a 350 degree oven, topped with bread crumbs.


Now, let's look back at the previous photo, eh? Eek! Thankfully my cooking and camera skills have improved since then.

Turkey Tetrazzini 8

Other dishes you can make with turkey leftovers:  
Shichimenchou (Japanese Turkey Bone) Ramen
Turkey and Cranberry Grilled Cheese Sandwich
Turkey Liver Pate
Turkey Vegetable Soup


  1. Great idea! I always use turkey leftovers for fried rice, porridge and soup. Will try this this year!

  2. Pigpig,
    So many uses for turkey leftovers, but this has to be one of my favorites.


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