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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
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 30, 2014

"This is the first Taste of Home recipe that hasn't "wowed"--it was ok...just very bland. Nobody wanted seconds, so I was left with leftovers of the leftovers. However, the next day I added some bacon, onion, and bell pepper (along with a pepper spice blend) and ended up with an outstanding dish that was delicious!"

MY REVIEW
Reviewed Oct. 28, 2014

"Wonderful, creamy, comforting casserole. None of my children noticed the mushrooms mixed in with the meat. I used whole grain pasta and it was still delicious."

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!"

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