I had some turkey in the freezer I wanted to use. We tried this recipe last night. It was AWESOME. I, too, put very little water in and used a can of chicken broth with roasted garlic. This added so much flavor! Will definitely make again!

This recipe was delicious! I halved the recipe as others have done. I used white wine in place of the sherry. I used only a 1/4 can of water and used chicken seasoning in place of salt for more flavor. Also, I used the red pepper in place of green for more color.

Tres Fantastique! Fighting nearly broke out over the last serving. This was an elegant dish with the (wide, thin, long) pappardelle noodles I used. Great meal to take to someone as it can be baked at the recipient's house. I did, however, make and recommend these changes and tips: 1) replace the green pepper with red (much prettier), and shallot for onion if you have it, 2)eliminate the water, and 3)replace the chicken broth with milk (maybe even evaporated) and a spoon of chicken base/bouillon. I omitted the salt. The sauce will be perfect. 4)the peas can be optional. 5)My husband suggests a dash of hot sauce or cayenne. FINALLY, pair with broccoli and/or something (bread?) with fresh rosemary in it...the rosemary is an incredible accent!! Oh yes, I used a lot of regular sherry, NOT cooking sherry, as cooking sherry is very salty.

I would not try this recipe again. It was too runny and didn't have a good flavor.

Thanks to earlier reviews, I used one cup of cut scallions (rather than a yellow or white onion), and a red pepper (rather than a green one). I also used one can cream of mushroom soup and one can cream of celery soup. I used 2 tblsp. olive oil and 1 tbsp. butter to sautee the mushrooms, onion, and pepper in, and it was plenty (you don't need all that butter). The dish was coming along just great until I added the chicken broth. It diluted the flavors to the point where I had to add more soup! Definitely avoid adding liquid to this dish. The soups will carry it just fine. I also used low fat cheddar cheese and about 1/4 c. dry sherry. Next time I make this, I'll probably make my own "soups" to bring the calorie, fat, and sodium counts down. The celery adds a nice flavor though, so if you stay with the recipe as it is (sans liquid) I recommend replacing one can of the mushroom soup with a can of celery soup. The scallions and red pepper also add a unique touch that I prefer over onions and green pepper. This recipe points you in a good direction, but it needs refining to make it "zing".

Very good. Left out water as suggested and it cooked up with plenty of sauce. Also topped with crushed potato chips. Yum.

WOW! Super recipe! Didn't make any changes (except to leave out the water). Can't wait to try it again experimenting with different noodles. Used fettucine this time -yum! Highly recommended.

My family and I loved it. I did use roasted garlic mushroom soup.I didn't use any water but added 8 ozs. of sour cream. The next time I make it, I will break the linguine in half just to make it easier to mix together.

Good recipe, adjusted slightly according to what I had on hand, left out water as suggested.

Use one can of cream of mushroom and a can of sour cream for a richer flavor. Add peas, corn, celery, anything--this recipe is so versatile! Always a hit with the family and I freeze the leftovers.

This was very good! Makes a lot of food.

This was okay, but I don't think I would make it again.

This is good, I've made it several times. I don't add the extra water it calls for though, because that makes it too soupy for my taste. The sherry adds an interesting flavor.

deliscious!!! Even the leftovers were yummy. Can't get enough of it!

Great way to use up leftover turkey! I halved the recipe and it filled an 8" X 8" baking dish. To cut down on fat, I used reduced-fat cheese and soup, and sauteed the onions, etc. in olive oil instead of butter. Like others suggested, I halved the water but will omit it entirely next time. I recommend red bell pepper instead of green for flavor and color.