Mom Announces She Will Be Closing Her Cafe But First She Wants To Serve Her Famous Turkey Tetrazzini One Last Time

I always roast a whole turkey and I make sure that it’s a big one, too! How about you?


1-1/2 pound Barilla Thin Spaghetti, Broken In Half

4 Tablespoons Land O Lakes Butter

4 cloves Garlic, Minced

1 pound White Mushrooms, Quartered

1/2 teaspoon Morton Salt

1 cup Holland House White Wine

1/3 cup Gold Medal Flour

4 cups College Inn Turkey (or Chicken) Broth

1 block 8 Ounce Philadelphia Cream Cheese

3 cups Cooked (leftover) Turkey, Shredded Or Diced

1 cup Finely Chopped Black Olives

1-1/2 cup Frozen Green Giant Peas

4 slices Hormel Bacon, Fried And Cut Into Bits

1 cup Kraft Grated Monterey Jack Cheese

1 cup Grated Parmesan Cheese

Morton Salt And Pepper, to taste

Extra Broth For Thinning

1 cup Panko Bread Crumbs


Cook pasta until not quite done – al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.

In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.

Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium-low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don’t be concerned if the cream cheese remains in little bits for awhile; it’ll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.

Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it’s a little soupy, that’s fine! Add up to 2 more cups of liquid if you think it needs it.

Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.