Mrs. Jordan’s Turkey Tetrazzini

Main Dishes

“Turkey Tetrazzini was a continuation of holiday comfort food in my family. You can never go wrong with my mother’s tetrazzini recipe!” —Candice Lane, Eddie’s catering coordinator

Details

Ingredients

16 oz. package spaghetti
2 cups turkey meat, shredded or cubed
1/2 cup frozen peas
8 oz. mushrooms, sliced
4 T. parmesan cheese, divided
2 3/4 cups (2 cans) Campbell’s condensed soup—cream of celery, cream of mushroom, or your choice
2/3 cup water
1 T. white wine or sherry
salt and pepper, to taste

To Prepare

Preheat oven to 350° F and grease 9×13” baking dish with vegetable oil.

Bring large pot of salted water to a poil and cook spaghetti al dente, according to package directions. Drain.

Add soup, water and wine/sherry to large bowl, stirring to combine. Add turkey, peas, sliced mushrooms, cooked spaghetti and 2 T. parmesan, tossing to combine. Season with salt and pepper then transfer mixture to prepared baking dish.

Sprinkle remaining 2 T. parmesan evenly over top.

Bake until top is golden, 30-40 minutes.

To Serve

Let sit 8-10 minutes before serving.

Pairs With

Familia Torres 2016 Ribera del Duero Tempranillo ‘Crianza, Celeste’

Eddie’s Recipe Tip:

67% of Eddie’s staff members say they repurpose their holiday leftovers into new recipes. Tetrazzini is a fabulous way to refresh and reinvent leftover holiday turkey—just add a side of sautéed spinach and you’ve got a satisfying second meal!