Turkey Tetrazzini II

I recently made this recipe with left-over turkey. I cut the recipe in half and added about 1 teaspoon of minced garlic to the butter and also some black pepper. Another small change that I made was to put Italian seasoned bread crumbs on the top and to bake for only 40 minutes. I was very pleased with this recipe and will serve it again!

This recipe is fabulous! The only changes I made were halving the recipe for my husband & 2 toddlers, and it made enough for 2 meals. I also added about 1/2 t. garlic powder, a dash of pepper, and about 4 T. of sour cream. I also cut the cooking time down to 40 minutes, and probably will cut it down even to 30 minutes so it's a bit more soupy. This is a really delicious recpe, thank you so much!! I will definitely make this recipe again & again. My 2 year old daughter had two HUGE helpings of this.

This was really good with a few modifications. I sauteed minced garlic and chopped onion in olive oil until tender. Then I added flour and extra olive oil and cooked a few minutes. I added chicken broth and half and half and cooked an additional 5 mins. When I reached the right consistency, I added frozen peas, chopped turkey, and fresh grated parmesan and asiago cheeses. Add pepper and salt to taste. Top with seasoned bread crumbs with melted butter on top and bake. Quite yummy!

Liked it but didn't love it. I was thrilled to have a new way to use my leftover Thanksgiving turkey other than soup or sandwiches. I made some adjustments after reading some of the other reviews but I still found it a tad on the bland side. I used large elbow macaroni because I think it holds cream sauce better. Since I'm still traumatized from washing so many dishes on Tday I made the sauce in the same pot that I had used for the pasta which worked well because there's a lot of sauce and it made it easy to mix everything all together. I used unsalted butter because I thought the chicken broth would have enough salt but now I'm thinking I should have used regular butter. I subsituted one cup of half and half for the milk (and used a cup of reg. milk). I sauteed 1 sm onion and 3 cloves of garlic in EVOO in a separate pan, then I found a small can of mushrooms so I threw that in too (sure wish I had more, they're a nice touch. When I tasted the sauce it was bland so I added pepper and seasoning salt. Kept testing it and kept adding more salt; then added all of my sauteed ingredients to the sauce with the turkey & pasta. For topping I mixed parm cheese, seasoned bread crumbs and melted butter. Cooked at 400 for 20 min like someone else suggested. It's pretty good. I'll have to experiment with it again. I love the idea of using up the turkey so I feel pretty satisfied. I'm hoping tomorrow it will taste even better once the pasta absorbs more of the flavor.

My family LOVED this one! I did what others suggested and added a few things: first I saute'd some onions in olive oil, then added some minced garlic, added the turkey to heat it through, added another tablespoon of olive oil with the flour and let it all cook until the flour smelled nutty, then I added some homemade turkey stock instead of the chicken broth, then the milk, and the rest of the recipe. The only other thing I did different was that I added the butter in cubes all over the top of the dish, then added the cheese on top and baked it for only 20 minutes when the cheese was browned. It was so rich and creamy!! Even my girlfriend who hates turkey leftovers had seconds! Highly recommended.

This is similar to my recipe so I thought I'd chime in with some help. I cut the butter to 4 T, add 1/3 cup flour mix. add 2 cups chicken broth, whisking constantly. add 1 1/2 cup lt cream or milk. whisk until thickened. add a dash of cooking sherry and then add 1 cup shredded white cheese (parm, mozz etc). Mix in 4 cups cooked turkey. toss with pasta, sauted mushrooms (or cooked peas) and also toss in a 1/2 small jar of pimentos and 1/4 cup chopped fresh parsely for color. put in 9x13 bake 25-35 at 400.

This is a good comfort food...super easy to put together. Just what I needed to use up my turkey leftovers, but it made a LOT. I'd advise baking it in a 9x13 baking dish or dividing it between two smaller dishes and freezing one for later. Thanks, Ann!

Very good, but quite heavy on the Parmesan. I didn't use the remaining 1/3 on the top, but substituted mozza instead. Next time, I'll cut the total amount of Parmesan back to about 1/2 cup. Like others have suggested, I added in about 3 tbsp cooked chopped onion, 1 tsp Italian seasoning, and sprinkled bread crumbs over the top before putting it in the oven at 375 for 50 mins. In the last two mins., I turned the oven up to broil, to brown the bread crumbs. Make sure the milk/stock/butter liquid is mixed in well with the spaghetti, otherwise some of the spaghetti will be crispy at the bottom. Same thing for any exposed spaghetti at the top of the casserole.