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Mom's Turkey Tetrazzini

 Mom's Turkey Tetrazzini
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
6 ServingsPrep: 25 min. Bake: 25 min. + standing


  • 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.

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Mom's Turkey Tetrazzini (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.