Sherry Turkey Tetrazzini
Submitted by Lucky 4
Creamy turkey tetrazzini with spaghetti, mushrooms, mixed vegetables, and Parmesan baked in a sherry-spiked cream of mushroom and chicken soup sauce. Feeds 8 and vanishes fast.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
50 minTurkey tetrazzini is the casserole that refuses to go out of style, and this version adds a splash of sherry that lifts the whole thing from familiar to special. Ground turkey, spaghetti, mushrooms, and mixed vegetables get bound together in a creamy sauce built from cream of mushroom soup, cream of chicken soup, milk, and sherry wine.
A full cup of Parmesan cheese goes into the mix with more sprinkled on top before baking. Thirty minutes in a hot oven and the top turns golden and bubbly while the spaghetti soaks up all that creamy goodness underneath.
It feeds eight generously and reheats like a dream the next day.
Kitchen Tips
- Cook the spaghetti just shy of al dente since it will continue cooking in the oven
- Reserve the liquid from the canned vegetables and add it to the sauce for extra flavor
- Use a full cup of Parmesan for the best cheesy pull; don’t skimp here
- Cover with foil for the first 20 minutes if the top browns too quickly
Ingredients
Directions
Heat oil and cook turkey.
Drain mixed vegetables; reserve liquid and combine with soups, milk and wine.
Add soup mixture to spaghetti and wix with turkey, vegetables, mushrooms and ¾ cup parmesan cheese.
Sprinkle remaining parmesan cheese on top.
Bake at 400℉ (200℃) for 30 minutes.
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