Turkey Tetrazzini

Turkey Tetrazzini

77 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Earla Taylor
Recipe by  Earla Taylor

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (77)

Rate This Recipe
CPN701
57

CPN701

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.

Juliema
52

Juliema

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!

SWEST2419
33

SWEST2419

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.

More Reviews

Similar Recipes

Turkey Tetrazzini II
(548)

Turkey Tetrazzini II

Easy Turkey Tetrazzini
(265)

Easy Turkey Tetrazzini

Chicken or Turkey Tetrazzini Deluxe
(195)

Chicken or Turkey Tetrazzini Deluxe

Chicken or Turkey Tetrazzini
(141)

Chicken or Turkey Tetrazzini

Turkey Tetrazzini I
(67)

Turkey Tetrazzini I

Turkey Mushroom Tetrazzini
(12)

Turkey Mushroom Tetrazzini

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 604 cal
  • 30%
  • Fat
  • 26.4 g
  • 41%
  • Carbs
  • 52.1 g
  • 17%
  • Protein
  • 38.9 g
  • 78%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 914 mg
  • 37%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Turkey Tetrazzini a la Stouffers(R)

>

next recipe:

Tasty Turkey Tetrazzini