Turkey Tetrazzini I Recipe - Allrecipes.com
Turkey Tetrazzini I Recipe
  • READY IN 50 mins

Turkey Tetrazzini I

Recipe by  

"This is a great recipe for leftover turkey. Even those who say they don't like turkey will eat this. May be assembled in advance and frozen: heat covered dish at 350 degrees F (175 degrees C) for 1 1/2 hours."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
  2. Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
  3. Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
  4. Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2003

This turned out great after a few modifications. I sauted the onion & 2 lg cloves of garlic (minced) in a large non-stick skillet. Once the onions were tender I added 8oz fresh sliced mushrooms. I also stirred in 1 can of cream of mushroom soup, the chopped turkey, and a little salt into the liquid mixture before adding the shredded cheese. I used a 12oz pkg of angel hair pasta. I stirred everything together in the same large skillet then transferred to a baking dish. I added the cheese on top, covered with foil and baked at 350 for about 15-20 minutes. I think this may have helped to keep things moist. My husband loved it!

Most Helpful Critical Review
Jul 14, 2003

Not bad...the kids liked it. My husband even liked it and I thought for sure he wouldn't. It does need a little more sauce. I put fresh mushrooms in and it livened it up a little.

Dec 01, 2003

Excellent recipe for left over turkey! Used a combo of cheddar and swiss cheese then added 1 tsp of garlic powder to cheese sauce. Great dinner for a cold snowy winter evening.

Jul 14, 2003

This recipe has been altered. It now uses only one 8 ounce package of angel hair pasta instead of two. -- Happy cooking! The Staff

Jul 14, 2003

This was great! My kids are already getting tired. I made this for dinner and they asked to have it again the next day. I used fresh mushrooms and celery and sauteed them with the onions. I also used green olives instead of pimentos. I will definately make this again.

Jul 14, 2003

This recipe was very very easy to make! My husband is allergic to mushrooms, but I added a layer of steamed brocolli between the turkey and the cheese sauce for an all in one meal. Works out great for me, I make it in the morning or the night before, when I have the most time, and leave it covered in the fridge until dinner time. Perfect!

Jul 14, 2003

As it is, this recipe is still too dry but the flavor is good. Next time I will double the sauce. And I added 2 cloves of chopped garlic - just because!

Aug 08, 2003

Excellent! Great to get rid of turkey left-overs. I could imagine corn instead of the pimientos. Allows for lots of promising variations.


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  • Calories
  • 497 kcal
  • 25%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 34.9 g
  • 70%
  • Sodium
  • 837 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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