To make turkey tetrazzini, cook 1 pound of spaghetti noodles in salted water until al dente. Melt 1/2 cup butter in a saucepan, and stir in 1/2 cup flour followed by 3 cups chicken broth and 2 cups milk. Stir in 1 1/3 cup Parmesan cheese. Combine the sauce, cooked pasta and 4 cups cooked turkey in a baking dish, top with 1/3 cup Parmesan cheese, and bake for 1 hour at 350 degrees Fahrenheit.
Alternatively, try making Rachael Ray's turkey tetrazzini recipe with mushrooms, peas and carrots. Preheat the oven to 400 degrees Fahrenheit, and cook 8 ounces of linguine noodles according to package instructions. Season 3/4 pound cubed, skinless turkey breast with salt and pepper. Heat 1 tablespoon butter in a skillet, add the turkey, and cook for one to two minutes or until browned. Set the turkey aside in a bowl.
Add 2 tablespoons butter to the skillet, and saute 8 ounces mushrooms and 1 tablespoon chopped thyme. Remove these ingredients from the skillet, and add to the skillet an additional 3 tablespoons butter. Whisk in 3 tablespoons flour, and cook for one minute. Add 2 cups milk, and bring the mixture to a boil. Simmer for two to three minutes before stirring in 1/2 cup Parmesan cheese and 1 cup frozen peas and carrots.
Combine the pasta, cooked turkey, mushrooms and the sauce in a greased baking dish. Sprinkle with an additional 1/2 cup Parmesan cheese, and bake for 12 to 15 minutes, or until the top is golden brown.