Turkey Tetrazzini

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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.

—CPN701

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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.

—ambibambi

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80 Ratings

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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!

—Juliema

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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.

—SWEST2419

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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!

—Minnie's Cookbook

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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.

—Caroline

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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.

—daniel

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Dec 02, 2010

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

—Jil

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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.

Nutritional Information

Turkey Tetrazzini

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 604
Calories from Fat: 238

% Daily Value *
Total Fat 26.4g 41 %
** Saturated Fat 12.9g 65 %
** Cholesterol 113mg 38 %
Sodium 914mg 37 %
** Potassium 564mg 16 %
Total Carbohydrates 52.1g 17 %
Dietary Fiber 3.7g 15 %
Protein 38.9g 78 %
** Sugars 6.3g
Vitamin A 15 %
Vitamin C 8 %
Calcium 36 %
Iron 40 %
** Thiamin 15 %
** Niacin 111 %
** Vitamin B6 25 %
** Magnesium 15 %
** Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.