Hubs and I are both fans of Stouffer's Turkey Tet (as we call it), but we learned to love this dish when we were working and ate in the company dining room...they had some amazing cooks there. It took me some time to realize that what was 'missing' per our 'taste memory' was a bit of diced green pepper. (I see no one has commented on having green pepper, so that must have the chef's personal addition.) I add that to Turkey Tet when I make it, and oh, yes, MUST have parm cheese in the sauce. This recipe gives me permanent measurements to use, and that is a HUGE help. Will be having this tonight, thanks to yesterday's leftovers!
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Hubs and I are both fans of Stouffer's Turkey Tet (as we call it), but we learned to love this...