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Creamy Turkey Tetrazzini

 Creamy Turkey Tetrazzini
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
8-10 ServingsPrep: 15 min. Bake: 50 min.


  • 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


  • 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.

2 of 2

Creamy Turkey Tetrazzini (continued)

Directions (continued)

  • 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.
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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now