Leftover Turkey Tetrazzini Recipe

This recipe is fabulous! The only changes I made were halving the recipe for my husband & 2 toddlers, and it made enough for 2 meals. I also added about 1/2 t. garlic powder, a dash of pepper, and about 4 T. of sour cream. I also cut the cooking time down to 40 minutes, and probably will cut it down even to 30 minutes so it's a bit more soupy. This is a really delicious recpe, thank you so much!! I will definitely make this recipe again & again. My 2 year old daughter had two HUGE helpings of this.

UPDATED: I made this again last night with the following additions & it was even better! I added some chopped celery to the onion & garlic and sauteed in olive oil until tender. Then added 1/4 c. sliced mushrooms & sauteed a little longer. Set aside the sauteed vegetables and make a roux in a separate saucepan with the flour & olive oil, and then add sherry wine (1/4 cup) to the broth and then milk (cook about 5 mins, continually stirring). Follow the rest of my review below & you'll love it! When I reached the right consistency, I added frozen peas, chopped turkey, and freshly grated parmesan and asiago cheeses (or romano is good too). I like linguine instead of spaghetti. Add pepper and salt to taste. Top with seasoned bread crumbs with melted butter on top and bake about 1/2 hour til bubbly. Quite yummy!

I recently made this recipe with left-over turkey. I cut the recipe in half and added about 1 teaspoon of minced garlic to the butter and also some black pepper. Another small change that I made was to put Italian seasoned bread crumbs on the top and to bake for only 40 minutes. I was very pleased with this recipe and will serve it again!

I'm leaving this review for the people screaming Bland. Are you aware you can put things like sautéed veggies n seasonings in this? I sautéed 16 oz of carrot, onion, celery, and poblano with 2 oz butter and garlic. I halved the recipe, added the sautéed veggies when I added the turkey per the recipe. Best Tett3izini I've ever made. Yall need to learn to cook.

As written, it's too much cheese for me, but the basic idea was a good base for a lactose free variation but needed modifications. I used 4 tbls each of butter and flour, sauteed mushrooms separately in olive oil and added later. To the roux I added 1 can chicken broth and 2 c lactose free milk and left out the cheese. I also sprinkled in onion and garlic powder as it was coming to a boil. After it was in the casserole dish, I sprinkled a little bit of dried Parmesan just on the top and some plain bread crumbs. Cooking time is too long - I only went 30 minutes and it was fine. For an interesting taste, use zucchini noodles - they are awesome!

See Most Helpful Positive Review by Rebecca Jo. I followed her advice and sauteed celery, fresh mushrooms and onion. I added the flour with the cooked veggies in the pan to make a roux. You really don't need to remove the veggies. I then added the broth, milk and grated parm (I just used Kraft), Italian seasoning and brought it to a boil. I poured the thickened mixture to the 9 x 13 greased baking dish which already had the cooked spaghetti and chicken meat (or turkey) and used my tongs to toss the mixture with the pasta and topped with additional cheese. Warning: This fills the baking dish to the top. Check it after 30 mins. No way should it cook for an hour. It's a simple recipe that is quite good.

I used leftover Thanksgiving Turkey picked off the bones for this one. In a stock pot, I softened chopped celery, sweet onion and sweet peppers, 8 oz of sour cream, 2 cans of mushroom soup, 2 cups of homemade turkey stock, garlic powder, thyme, pepper, mushrooms, peas and carrots. If you do not have peas or carrots, broccoli would do nicely as a substitute. I did not use any sherry. (No need for extra salt with all the soup mix and cheese in this.) I put cheddar cheese and parm cheese on the top, and then covered in homemade bread crumbs. I used egg noodles for the pasta part. 350 degrees for 20 minutes uncovered in the oven. I used a huge lasagna glass pan for this dish and we have another day of leftovers that will taste even better than the first. Everyone in my family had second helpings of this dish. It was a hit!

I made this last night with a few changes. I sauted fresh garlic and diced onion, celery and a handful of spinach til soft, then added the chopped cubed turkey to mix. In a separate pan, melted margarine, added 1/4 cup of flour and 2 cups of milk making a roux, then added 2 cups of chicken stock, not 3 cups..and grated parmesan cheese til thickened. I cooked whole wheat pasta, drained it and added it to the turkey mix, then the mostly thickened sauce. I transferred to a baking dish, covered and cooked at 350 for 30 minutes. Hubby said was the best whole wheat pasta dish ever, 2 thumbs UP!

I used some of the tips that Rebecca Jo suggested. Sauteed chopped celery, onion, garlic in olive oil...then added sliced mushrooms and sauteed until mushrooms are tender. Then made a roux and added the sherry and milk. Lastly added some peas with the turkey and Parmesan. Topped the dish with more Parmesan and some panko bread crumbs.

Great base: I like that it doesn’t use canned soup. To add flavor, I added frozen peas, a sautéed onion and mushrooms as well as about a tsp tarragon, salt and pepper. Thanks for sharing!

I love making this dish with leftover Thanksgiving Day turkey. The suggestions about adding garlic, onion and celery were helpful. About halfway through baking I also stir in 1/2 a bag of frozen mixed veggies. We have a healthy meal without having to do a veggie on the side. The portion is huge. Definitely could halve this recipe and have enough for a family of four (I have teenage boys and we still have leftovers).

So bland. Added more cheese, garlic and onion powder and poultry seasoning.

Delicious and I added chopped celery and seasonings. Onion powder, salt, pepper, paprika, nutmeg & poultry seasonings. Baked in a deep ceramic casserole dish. Also used fettuccine pasta instead of spaghetti pasta.

This is an easy recipe that hits the spot if you want comfort food. It is not a fancy meal, but if you want to jazz it up it's easy enough to do with some of the suggestions in the reviews. I made it as written except for the milk. I chose to use non dairy milk due to some milk allergies in my family, but it still came out creamy and nice.

It was pretty good, next time will flavor with white wine or sherry.

This is a good base recipe. To improve it, I sauteed a chopped onion, some mushrooms, and five chopped garlic cloves in the butter. I also added lightly steamed broccoli, Italian seasoning, and ground black pepper to the mix. It was much better.

I’m officially in love with this recipe.

Added broccoli florets

I added grilled onion, celery, and garlic and spices to the mixture. It was pretty good, mostly used up the leftovers.

Its a good base. Logically it has no flavor so you add the salt, pepper, veg and seasonings. I used parsley, oregano, garlic, paprika, cayenne