Creamy Turkey Tetrazzini Recipe

5 9 13
Creamy Turkey Tetrazzini Recipe
Creamy Turkey Tetrazzini Recipe photo by Taste of Home
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Creamy Turkey Tetrazzini Recipe

Read Reviews
5 9 13
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

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

Directions

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.
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.
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.

  • 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
  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

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Reviews forCreamy Turkey Tetrazzini

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MY REVIEW
AmandaColaizzi User ID: 8708116 242269
Reviewed Jan. 22, 2016

"I made this recipe exactly as specified, EXCEPT i only had ground turkey, not cubed. It turned out delicious. The sauce isn't a strong overpowering cheesy flavor, like those processed alfredo type of cream sauces. It is a mild creamy flavor with hints of delicious spices. In culinary class we learn that all ingredients should blend harmoniously together, and I think it did just that. If you like an extra kick, just add a bit more cayenne or hot pepper sauce. I added a bit of extra grated parm to my bowl (because i love cheese) and it was perfect! I will be making this a lot!"

MY REVIEW
sandrahigley User ID: 8132114 201644
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
thelouws User ID: 1336762 14588
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
bernerlover User ID: 2342652 16562
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
aunttlk User ID: 1429500 26621
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
RysGirl99 User ID: 5593043 15118
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
No.1FamilyBaker User ID: 427052 15782
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
kmu021 User ID: 3347263 40155
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!"

MY REVIEW
Vickken2 User ID: 714115 40640
Reviewed Nov. 27, 2009

"I make this every year after Thanksgiving. it freezes beautifully. I omit the mushrooms-but otherwise leave the rest as is. Can be made easily in two pans and any fun shaped pasta can be subbed."

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