Mom's Turkey Tetrazzini Recipe
- 1 package (12 ounces) fettuccine
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 1/4 cup butter, cubed
- 3 tablespoons King Arthur Unbleached 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
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Mom's Turkey Tetrazzini(3)
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My family loved this dish, Will definitely make it again!
A really good meal that was a hit with everyone in my family.
Great and easy recipe. Next time I would make a little more of the the sauce. I also added broccoli which my daughter loved!
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