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Turkey Tetrazzini

Rated as 4.18 out of 5 Stars

"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 604
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

Nutrition Facts


Per Serving: 604 calories; 26.4 52.1 38.9 113 914 Full nutrition

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Reviews

Read all reviews 107
  1. 135 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

A great way to use leftover turkey but....you either need to make 1 1/2- 2 times the sauce or use only only 1/2 the amouobt of pasta. Not enough sauce for 1 lb of pasta. Wonderful dish...i kno...

Most helpful critical review

This was OK, but the poultry seasoning was a little overpowering, so next time I will reduce it. Also, there was way too much pasta! I made the amount called for in the recipe, and I ended up ...

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A great way to use leftover turkey but....you either need to make 1 1/2- 2 times the sauce or use only only 1/2 the amouobt of pasta. Not enough sauce for 1 lb of pasta. Wonderful dish...i kno...

Yummy! I added white cooking wine like a previous person mentioned. I also added a bit of chicken broth. Added my own spices in addition to those called for (basil, oregano, tarragon, salt, a...

This is a good recipe. Used one cup milk and one cup half and half for a creamier sauce. Cut the pasta in half, as the last time I made this it came out too dry.

I was looking for a 30+ year old recipe when I found this one. I read the recipe and a couple of the reviews before making it. I followed Juliema's advice and added basil, tarragon, oregano an...

This was so darn good. I did make some changes though. I sauteed 1 onion, 1 tsp garlic and a pack of mushrooms in 2 tablespoons butter. After it cooks for a few minutes I added 3 tablespoons re...

I used reduced fat cheese, 1% milk, and 12 ounces of pasta, instead of 16, and I think it turned out great. The recipe didn't indicate whether I should grease the caserole dish, so I sprayed it ...

I substituted the cheddar with 1/2 cup each of parmesan and romano. I added: as recommended in other reviews; tarragon, basil, oregano. I left out pimentos, added mushrooms, and finished it i...

I have made this recipe for years. I add 2 tablespoons of sherry to the mixture after I add the cheese.

Okay this was a great recipe and though I made some revisions due to lack of ingredients last minute, it was wonderful! I used a can of cheddar cheese soup (with one can of milk) instead of the...