8 Reviews of Turkey Tetrazzini

From: winkki

On Dec 1, 2004

This was a nice basic tetrazzini with a good balance of pasta and meat. We found it a bit bland and a bit dry as written, but both of those are easily remedied. I did use the evaporated milk instead of the cream; next time I may use the whole can (10-12 oz). Definitely one to keep in mind during the holidays, though! :o)

From: Red_Chef

On Nov 30, 2006

We loved it. I used a whole can of evaporated milk. Very good. We will make this again. Thank you.

From: Dawn

On Aug 26, 2006

We absolutely loved this casserole dish. It is a wonderful comfort food/family dish. I made it as directed, except I sprinkled more parmesan cheese on top for the last 10 minutes of cooking. The breadcrumbs with butter was a great topping, it really added to the dish. I think next time I'll add a little ground pepper to the liquid portion for a little added pizzazz. This was such a hit, I'll be cooking it up soon & this recipe is a keeper for sure. Thanks!!!

From: Maryland Jim

On Nov 27, 2007

I personally enjoyed this recipe. Had it tonight using left over Thanksgiving turkey. The wife thought it needed more cheese, DD thought it needed more seasoning and DS thought it was Great! Next time I may use more cheese and use seasoned bread crumbs. Oh and BTW there will be a next time.

From: henway00

On Dec 1, 2008

Yummy! And like my memories from my mother's T-giving leftovers. I broke the spaghetti short for ease, and used a bit of garlic powder and black pepper to taste plus little portabellos and blanched green beans I had left over, too. I ground dry stuffing cubes as bread crumb topping, and added more nutmeg to the sauce. Gentle but classic, delicious flavors.

From: Chattes

On Apr 4, 2009

Although I have nothing against cream of _____ soup, I picked this recipe because didn't have the canned soup as a base and I'm glad I did. I cut the recipe in half for the two of us but followed the directions as printed with the addition of a little garlic and black pepper. The only change I'll make the next time I make this is to use a little more evaporated milk to make it a bit creamier but that's a personal preference and doesn't reflect on the recipe at all.

From: Pam-I-Am

On Dec 8, 2008

This is an outstanding recipe for Turkey Tetrazzini! Don't let the white sauce scare you - it's a much better outcome than a "cream-of-soup" recipe. I used 1% milk instead of heavy cream as that's what I had and I didn't notice much difference. Don't leave out the wine either as it's yummy in the sauce! I used half the pasta (8 oz) as we like ours nice and saucy. Used an 8x8 casserole dish for the 3 of us and I still have enough for another meal for 3.

From: AuntWoofieWoof

On Jun 12, 2008

This is delicious!! I used "soup" noodles instead of spaghetti because they are easier for me to eat I used turkey thighs and boiled them until they were done, shredded them and then put it in the sauce mixture. This was easy to make and the directions were easy to follow. I will definitely make this again. Thank for sharing your recipe Sue!! Made for ZWT 4-Italy.