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Turkey Tetrazinni

  • Beginner
  • 8 servings
  • 1 hr 50 min
Baking Success Or Baking Mess


1/4 cup butter OR margarine
1/2 pound mushrooms, sliced
1 medium onion, chopped
3 tablespoons Fleischmann's® Corn Starch
2-1/2 cups chicken broth
1/3 cup dry sherry
1/4 cup chopped fresh parsley
1/2 teaspoon hot pepper sauce
8 ounces spaghetti, cooked and drained
3 cups diced or shredded cooked turkey or chicken
3/4 cup grated Parmesan cheese
1/4 cup coarsely chopped roasted red peppers


Melt butter over medium heat in Dutch oven. Add mushrooms and onion; cook 1 minute, stirring frequently.

Stir in corn starch until blended. Remove from heat. Stir in chicken broth and sherry gradually until smooth. Bring to boil, stirring constantly, over medium heat; boil 1 minute. Remove from heat.

Add parsley and hot pepper sauce. Stir in spaghetti, turkey, Parmesan and red pepper gently. Spoon into ungreased 11 x 7 x 2-inch baking dish.

Bake in 350°F oven 30 minutes or until heated.

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