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Ceramy Turkey Tetrazzini Recipe

Ceramy Turkey Tetrazzini Recipe photo by Taste of Home

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This is the traditional main course on our New Year's Eve buffet. It uses up lots of leftover holiday turkey and always gets rave reviews.—Audrey Thibodeau, Gilbert, Arizona

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Ceramy Turkey Tetrazzini Recipe

Prep: 15 min. Bake: 50 min.

Yield: 8-10 Servings

15 50 65

Ingredients

1 package (1 pound) linguine
6 tablespoons butter
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 cup heavy whipping cream
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 jar (4 ounces) diced pimientos, drained
1/4 cup chopped fresh parsley
4 to 5 drops hot pepper sauce
1/3 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, salt, pepper and cayenne until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.
Drain linguine; add 2 cups sauce and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Make a well in center of pasta, making a space about 6 in. x 4 in.
To the remaining sauce, add the turkey, mushrooms, pimientos, parsley and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until bubbly and heated through. Yield: 8-10 servings.

Originally published as Turkey Tetrazzini in Taste of Home December/January 1997, p53

Storing Pasta

I store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Ceramy Turkey Tetrazzini

Ceramy Turkey Tetrazzini

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Reviewed on Dec. 21, 2010 by RysGirl99

So simple, yet so delicious! I froze half as it made a huge batch - but I've had constant cravings for this recipe and it's a keeper!

Reviewed on Nov. 20, 2010 by No.1FamilyBaker

This is the best tetrazzini recipe! It is a favorite for family gatherings. The only changes I make is that I use chicken and mushrooms in a jar.

Reviewed on Feb. 08, 2010 by kmu021

This had a great flavor and was filling! I skipped the mushrooms and pimientos. The cayenne pepper was good and I added Red Hot instead of the hot pepper sauce. The husband said it was awesome!

Reviewed on Nov. 27, 2009 by Vickken2

I make this every year after thanksgiving. it freezes beautifully. I omit the mushrooms-but otherwise leave the rest as is. Can be made easily in two pans and any fun shaped pasta can be subbed.