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

Turkey Tetrazzini

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
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Directions

  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
  • PREP 25 mins
  • COOK 25 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2005

A great way to use leftover turkey but....you either need to make 1 1/2- 2 times the sauce or use only only 1/2 the amouobt of pasta. Not enough sauce for 1 lb of pasta. Wonderful dish...i know I will make it again.

 
Most Helpful Critical Review
Oct 22, 2008

This was OK, but the poultry seasoning was a little overpowering, so next time I will reduce it. Also, there was way too much pasta! I made the amount called for in the recipe, and I ended up only using half of it or it would have been way too much. I will make this again, but I will play around with the seasonings a bit, add some flavor other than the poultry seasoning.

 
Aug 14, 2005

Yummy! I added white cooking wine like a previous person mentioned. I also added a bit of chicken broth. Added my own spices in addition to those called for (basil, oregano, tarragon, salt, and crushed black pepper) to the onions and mushrooms along with a clove of fresh garlic. I will definately make this again!

 
Dec 24, 2005

This is a good recipe. Used one cup milk and one cup half and half for a creamier sauce. Cut the pasta in half, as the last time I made this it came out too dry.

 
Dec 30, 2005

I was looking for a 30+ year old recipe when I found this one. I read the recipe and a couple of the reviews before making it. I followed Juliema's advice and added basil, tarragon, oregano and used half & half instead of milk. I also used 12 oz. of egg noodles because I had them on hand, but they are too heavy for this recipe. It still needed a little more milk (and 1/2 the pasta), but it was absolutely delicious! I will note the additions I made and make it again for the rest of the turkey leftovers. Spray your casserole dish first; makes a lot, so as one other person said, put it in 2 pans and freeze one for later if there are not at least 4 of you. Great with fresh homemade bread and butter!

 
Nov 10, 2003

I used reduced fat cheese, 1% milk, and 12 ounces of pasta, instead of 16, and I think it turned out great. The recipe didn't indicate whether I should grease the caserole dish, so I sprayed it lightly with cooking spray and it was very easy to serve (no sticking). I baked it covered for the first 15 minutes, then uncovered it for the last 10 minutes. It's a great, unique way to use leftover turkey, but I think it would be great with chicken as well.

 
Feb 14, 2008

I substituted the cheddar with 1/2 cup each of parmesan and romano. I added: as recommended in other reviews; tarragon, basil, oregano. I left out pimentos, added mushrooms, and finished it in two days licking my lips.

 
Dec 02, 2010

I have made this recipe for years. I add 2 tablespoons of sherry to the mixture after I add the cheese.

 

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Nutrition

  • Calories
  • 604 kcal
  • 30%
  • Carbohydrates
  • 52.1 g
  • 17%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 38.9 g
  • 78%
  • Sodium
  • 914 mg
  • 37%

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

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