"This is an easy recipe for turkey tetrazzini. Cook time may vary depending upon how soupy or thick you prefer the sauce." — ANNOFBEV
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1 (16 ounce) package
1 2/3 cups
grated Parmesan cheese
chopped cooked turkey
UPDATED: I made this again last night with the following additions & it was even better! I added some chopped celery to the onion & garlic and sauteed in olive oil until tender. Then added 1/4 c. sliced mushrooms & sauteed a little longer. Set aside the sauteed vegetables and make a roux in a separate saucepan with the flour & olive oil, and then add sherry wine (1/4 cup) to the broth and then milk (cook about 5 mins, continually stirring). Follow the rest of my review below & you'll love it!
When I reached the right consistency, I added frozen peas, chopped turkey, and freshly grated parmesan and asiago cheeses (or romano is good too). I like linguine instead of spaghetti. Add pepper and salt to taste. Top with seasoned bread crumbs with melted butter on top and bake about 1/2 hour til bubbly. Quite yummy!
This was ok. It wasn't bad, just blah. I would recommend only using the white meat for this because if you use dark meat it gives it a strange flavor. It's in need of some veggies or bacon or something.
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.
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.
It came out perfect. I first read some of the reviews and followed some of the steps that the previous cooks took. I sauteed minced garlic and onions in olive oil, then added the butter, flour, broth and milk. I also opened a small bag of SWEET peas and used whole grain pasta. It was delicious!
This was very good. I only baked for 40 minutes and that was plenty. Also, I added a thin layer of bread crumbs on top. My family all rated this a 5 star!!
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Tetrazzini II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 199
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