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My review
Turkey Tetrazzini I
Earla Taylor
"This is a great recipe for leftover turkey. Even those who say they don't like turkey will eat this. May be assembled in advance and frozen: heat covered dish at 350 degrees F (175 degrees C) for 1 1/2 hours."
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Ingredients
50 m servings 497 calsOriginal recipe yields 6 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
- Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
- Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
- Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 497 calories; 25.4 g fat; 31.4 g carbohydrates; 34.9 g protein; 113 mg cholesterol; 837 mg sodium. Full nutrition
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Reviews
Read all reviews 7592 Ratings
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Most helpful positive review
11/25/2001
This turned out great after a few modifications. I sauted the onion & 2 lg cloves of garlic (minced) in a large non-stick skillet. Once the onions were tender I added 8oz fresh sliced mushrooms....
Most helpful critical review
11/29/2000
Not bad...the kids liked it. My husband even liked it and I thought for sure he wouldn't. It does need a little more sauce. I put fresh mushrooms in and it livened it up a little.
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11/25/2001
This turned out great after a few modifications. I sauted the onion & 2 lg cloves of garlic (minced) in a large non-stick skillet. Once the onions were tender I added 8oz fresh sliced mushrooms....
2/20/2001
This recipe has been altered. It now uses only one 8 ounce package of angel hair pasta instead of two. -- Happy cooking! The Staff
1/31/2002
Excellent recipe for left over turkey! Used a combo of cheddar and swiss cheese then added 1 tsp of garlic powder to cheese sauce. Great dinner for a cold snowy winter evening.
11/25/2001
This was great! My kids are already getting tired. I made this for dinner and they asked to have it again the next day. I used fresh mushrooms and celery and sauteed them with the onions. I ...
12/2/2001
This recipe was very very easy to make! My husband is allergic to mushrooms, but I added a layer of steamed brocolli between the turkey and the cheese sauce for an all in one meal. Works out gre...
11/10/2001
As it is, this recipe is still too dry but the flavor is good. Next time I will double the sauce. And I added 2 cloves of chopped garlic - just because!
12/4/2002
Excellent! Great to get rid of turkey left-overs. I could imagine corn instead of the pimientos. Allows for lots of promising variations.
12/2/2002
Great! I followed Sharlag's suggestions and it turned out perfectly. I did add some gread crumb/butter topping and broiled it for a minute or so to turn it brown.