Turkey Tetrazzini
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Prep Time
20 mins
Cook Time
6 hrs
Temp
Low
Easy, prep simple to follow Turkey Tetrazzini recipe that's prefect for Thanksgiving turkey leftovers.
Ingredients
- 4 Cups shredded, cooked turkey
- 1 Small sweet onion, chopped
- 1 Package fresh sliced mushrooms
- 1 Cup frozen peas
- 2 1/2 Cups chicken broth, fat free less sodium
- 1 Can cream of mushroom soup, fat free
- 1 Cup dry white wine
- 1 Cup shredded mozzarella cheese
- 1 Cup shredded cheddar cheese
- 1 (16-ounce) Package whole wheat thin spaghetti
Directions
-
Step One
In a 6- quart slow cooker, combine turkey, onion, mushrooms, peas, broth, soup, wine, and mozzarella cheese.
-
Step Two
Cover and cook on LOW for 6 hours.
-
Step Three
Once cook time is complete, add cooked and drained spaghetti.
-
Step Four
Top with cheddar cheese. Cover with lid for about 30 minutes to an hour for cheese to melt. Serve and top with additional cheese if desired.
Charlotte G.
Maybe it was the type/brand of wine I used, but I found wine flavor to be a bit too strong for my taste. I would use about half as much next time.
Megan K.
Shana, I ordered the book as soon as the ladies announced it was available. I just got it yesterday. Haven’t had a chance to look at it yet, but I will today. Hope you get your book soon!
Tracy
Made CHICKEN Tetrazzini last night and it was a hit with the family. I added UNCOOKED pasta to the pot the last hour, it cooked up perfectly.
Crockin Girls
They have been shipped Shana and you should be getting yours this week. Happy Crockin’ to ya!
Shana K.
This was good. I ordered your Holiday book. paid $12.95 for it & never recieved it. When should I expect it?
Shara
We loved this. I did make a few alterations. I omitted the mushrooms, used cream of chicken soup and turkey broth, and no white wine. I added a bit of small diced carrot and bell pepper to up the veggie content a little.