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Creamy Turkey Tetrazzini Recipe
Creamy Turkey Tetrazzini Recipe photo by Taste of Home

Creamy Turkey Tetrazzini Recipe

Publisher Photo
What a great way to use up leftover turkey! This casserole bakes up delicious and bubbly for a wonderful main course. —Audrey Thibodeau, Gilbert, Arizona
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 8-10 servings

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

Nutritional Facts

1 serving equals 340 calories, 20 g fat (11 g saturated fat), 96 mg cholesterol, 568 mg sodium, 19 g carbohydrate, 1 g fiber, 22 g protein.

Directions

  1. 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.
  2. 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.
  3. To the remaining sauce, add the turkey, mushrooms, pimientos, parsley and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese.
  4. 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

Nutritional Facts

1 serving equals 340 calories, 20 g fat (11 g saturated fat), 96 mg cholesterol, 568 mg sodium, 19 g carbohydrate, 1 g fiber, 22 g protein.

Full-Bodied White Wine

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

Reviews for Creamy Turkey Tetrazzini

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 30, 2014

this was really good, though I made it with chicken. I also didn't add hot sauce or pimento's since I don't care for them but thought it was very tasty. I've made it a few times already.

MY REVIEW
Reviewed Dec. 1, 2013

I made a half batch and it was great!! I added some green peppers and onion. With chicken broth and cream, how can you go wrong? Thanks for sharing.

MY REVIEW
Reviewed Dec. 21, 2010

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!

MY REVIEW
Reviewed Nov. 20, 2010

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.

MY REVIEW
Reviewed Feb. 8, 2010

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!

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