Mom's Turkey Tetrazzini Recipe

Mom's Turkey Tetrazzini Recipe photo by Taste of Home

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Filled with family-friendly flavors, a pleasant peppery kick and a creamy from-scratch sauce, this hearty dish is just the kind of stick-to-your-ribs comfort food you’re looking for. —Emma Hathway Price, Tampa, Florida

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Mom's Turkey Tetrazzini Recipe

Prep: 25 min. Bake: 25 min. + standing

Yield: 6 Servings

25 25 50

Ingredients

1 package (12 ounces) fettuccine
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1/4 cup butter, cubed
3 tablespoons all-purpose flour
3 cups 2% milk
1 cup white wine or chicken broth
3 cups cubed cooked turkey
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/2 cup shredded Parmesan cheese
Paprika, optional

Directions

Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; gradually add milk and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, salt, pepper and pepper sauce.
Drain fettuccine. Layer half of the fettuccine, turkey mixture and cheese in a greased 13-in. x 9-in. baking dish. Repeat layers. Sprinkle with paprika if desired.
Cover and bake at 375° for 25-30 minutes or until heated through. Let stand for 10 minutes before serving. Yield: 6 servings.

Nutritional Facts 1 cup equals 516 calories, 17 g fat (9 g saturated fat), 87 mg cholesterol, 596 mg sodium, 53 g carbohydrate, 4 g fiber, 37 g protein.

Originally published as Mom's Turkey Tetrazzini in Simple & Delicious June/July 2012, p62