Turkey Tetrazzini

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 222.6
  • Total Fat: 7.0 g
  • Cholesterol: 68.1 mg
  • Sodium: 407.9 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 19.9 g

View full nutritional breakdown of Turkey Tetrazzini calories by ingredient


This is a good way to use your leftover turkey after the holidays. This is a good way to use your leftover turkey after the holidays.
Number of Servings: 8


    1 tbsp olive oil
    8 oz. fresh mushrooms, sliced
    1 cup skim milk
    1 cup low-sodium chicken or vegetable broth
    1 1/2 tbsp cornstarch
    1/2 chicken bouillon cube, if using veg. broth
    1/2 teasp salt
    1/4 teasp black pepper
    1/2 teasp onion powder
    pinch of nutmeg
    3 cups cooked turkey or chicken
    6 oz egg noodles, cooked until tender
    2 tbsp Parmesan cheese


Don't worry if it looks dry on top when you take it out. The noodles underneath are very saucy and will mix with the top when you dish it out.


Heat oven to 350 degrees.

Heat olive oil in skillet over medium heat. When hot, add mushrooms and saute just until tender.

Combine milk, broth, cornstarch, salt, pepper, onion powder, and nutmeg in small saucepan. Cook over medium heat, stirring, until mixture thickens and begins to bubble.

Spray a 2-quart shallow baking dish with nonstick spray. Spread cooked and drained noodles in bottom of dish. Spread cooked mushrooms over the noodles; top with turkey. Pour cream sauce over all, then sprinkle with Parmesan and paprika. Bake for 30 minutes, or until hot and liquid is bubbling.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Poultry |