Mom's Turkey Tetrazzini Recipe

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Mom's Turkey Tetrazzini Recipe
Mom's Turkey Tetrazzini Recipe photo by Taste of Home
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Mom's Turkey Tetrazzini Recipe

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4.5 4 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + standing

Ingredients

  • 1 package (12 ounces) fettuccine
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 1 cup white wine or chicken broth
  • 3 cups 2% milk
  • 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

Directions

Preheat oven to 375°. Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; whisk in wine until smooth, about 2 minutes. Slowly whisk in milk. Bring to a boil; cook and stir until thickened. Stir in turkey, salt, pepper and pepper sauce.
Drain fettuccine. Layer half of the fettuccine, turkey mixture and cheese in a greased 13x9-in. baking dish. Repeat layers. Sprinkle with paprika if desired.
Cover and bake 25-30 minutes or until heated through. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Mom's Turkey Tetrazzini in Simple & Delicious June/July 2012, p62

Nutritional Facts

1 cup: 516 calories, 17g fat (9g saturated fat), 87mg cholesterol, 596mg sodium, 53g carbohydrate (10g sugars, 4g fiber), 37g protein.

  • 1 package (12 ounces) fettuccine
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 1 cup white wine or chicken broth
  • 3 cups 2% milk
  • 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
  1. Preheat oven to 375°. Cook fettuccine according to package directions.
  2. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; whisk in wine until smooth, about 2 minutes. Slowly whisk in milk. Bring to a boil; cook and stir until thickened. Stir in turkey, salt, pepper and pepper sauce.
  3. Drain fettuccine. Layer half of the fettuccine, turkey mixture and cheese in a greased 13x9-in. baking dish. Repeat layers. Sprinkle with paprika if desired.
  4. Cover and bake 25-30 minutes or until heated through. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Mom's Turkey Tetrazzini in Simple & Delicious June/July 2012, p62

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tribefan56 User ID: 3271598 216912
Reviewed Jan. 4, 2015

"Wonderful flavor to this dish. However, if made as written, it's way too dry. I would recommend either doubling the sauce ingredients, or cutting in half the amount of pasta. I added chopped celery to it, which also gave it a great flavor. I will definitely make it again, next time with more sauce."

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angieact1 User ID: 1990802 194347
Reviewed Sep. 20, 2013

"My family loved this dish, Will definitely make it again!"

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smileysmith411 User ID: 6896668 138977
Reviewed Oct. 2, 2012

"A really good meal that was a hit with everyone in my family."

MY REVIEW
spaswaters User ID: 6466969 126282
Reviewed May. 15, 2012

"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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