Name: Turkey Tetrazzini
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 6 Tablespoons butter; 2 cups Swanson® Chicken Broth; 1 can Campbell's® Cream of Mushroom Soup; 3/4 cup half and half; 4 Tablespoons flour; 1/2 cup shredded parmesan cheese plus 1 Tablespoon, divided; 1 package (8 oz.) thin spaghetti; 1 (8 oz.) package fresh, sliced mushrooms; 3 cups cooked, chopped turkey

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This shop, Turkey Tetrazzini, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

It’s beginning to look a lot like Thanksgiving and my head is filled with visions of deep-fried turkey, cornbread dressing, sweet potato casserole, and pecan pie.

I’ll have a house full of guests (16 total) on Thanksgiving Day and I can hardly wait for the feast to begin. Desserts will be made the day before and hidden in the fridge.

The table will be set the night before. I do everything I can in advance so that Thanksgiving Day is reserved for cooking the main event.

On Thanksgiving morning, while the family is enjoying mocha punch, cinnamon rolls, and watching the parade on TV, I’ll begin to prepare the turkey for deep frying. That’s how we roll in the south and I always buy a turkey large enough for leftovers to make Turkey Tetrazzini.

After The Thanksgiving Day Parade

After the parade, it’s football time! I keep my eye on my favorite team while I bake the cornbread for my famous cornbread dressing. Onions will be chopped, celery will be diced and delicious smells will begin to waft from the kitchen.

The key to making good dressing is using plenty of Swanson® Chicken Broth. I always use Swanson® because it’s made with simple ingredients.

Plus, it’s 100% natural and contains no added MSG, artificial flavors, or preservatives. I also add a can of Campbell’s® cream of mushroom soup to my dressing. It adds an extra layer of flavor and it’s my not-so-secret-anymore ingredient.

Helpful Hint: I also use Swanson® Chicken Broth and Campbell’s® Cream of Mushroom Soup when I make Turkey Tetrazinni, so I make sure to stock up when I’m shopping at Target.

Turkey Tetrazzini is the perfect meal for the day after Thanksgiving. It’s delicious and easy to make. It’s a great way to use up the leftover turkey.

Ingredients At A Glance

butter
Swanson® Chicken Broth
Campbell’s® Cream of Mushroom Soup
half and half
flour
shredded parmesan cheese
1 package (8 oz.) thin spaghetti
fresh, sliced mushrooms
cooked, chopped turkey (you’ll need three cups)

How to Make Turkey Tetrazzini

In a large skillet, sauté mushrooms in 2 Tablespoons of butter until softened. Remove mushrooms and set them aside.

Next, we need to make a Béchamel (aka white) Sauce. It’s easy and I use the same recipe when I’m making homemade mac and cheese or potato soup.

In the same skillet, melt the remaining butter and add the flour. Whisk for one minute or until smooth.

Add the half and half and the Swanson® Chicken Broth and whisk until smooth and thickened.

Remove from the heat and add the parmesan cheese and Campbell’s® Cream of Mushroom Soup.

Combine the sauce mixture with the turkey and spaghetti.

Place in a greased baking dish and sprinkle with remaining parmesan cheese. Bake at 350º for 20-25 minutes or until lightly browned and bubbly. Serve with a salad and you’re good to go.

Yield: 6-8 servings