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I had hopes that this recipe would be tastier than all the other turkey tetrazzini ones I’ve tried. It was but only a tiny bit. I wish I had added garlic and onions.
Turkey is buried in the starchy, gloppy sauce. Mushrooms overpower the dish. Yuck.
Hi, Aldo! I’m sorry this wasn’t your favorite. Perhaps you’d prefer this version made with chicken and pesto.
I make this often. Never use Turkey but Chicken instead. I use Swiss and Parm sometimes I use Gruyere in place of Swiss. Salt and pepper is plenty of seasoning for us and we LOVE it just as written.
It’s great. I did add celery, onions and garlic because I was trying to make it like Stouffe’s frozen tetrazzini. This was better.
Love this recipe! I make it every year after the holidays!
Oh my gosh, the flavors of the lemon, sherry and nutmeg really perked this dish up. This recipe is going in my permanent collection. Thank you for sharing. Delicious!
I chose this recipe because of the excellent reviews. Having never made tetrazzini before, I decided to go strictly by the recipe. Called for no herbs, no seasoning but salt and pepper. The taste was flat and uninspired. Will jazz up the leftovers on my own. We love tetrazzini but this rather intense recipe needs to be spiced up.
Excellent recipe! I only used Parmesan and added 1 tsp of minced garlic to the sautéed mushrooms. It turned out great!
My husband loved this dish! I used “no yolk” egg noodles, half and half and added a little more swiss and parmesan cheese. I also used butter with salt. The surprising use of lemon juice and nutmeg worked to enhance the flavor. Thank you for a great recipe.
I’m so glad you liked it Theresa!
My friend Marilyn gave me a gigantic bag of her leftover Christmas turkey (sadly she was taking off to Roma without me!) and so we made this delicious Tertrazzini at Nick’s request with fresh pasta courtesy of Danielle of @PastaioViaCorta ! And guess what…I made a parallel Veg Tetrazzini for me, substituting Zuc and Broc for the Turkey. It was amazing!! The gift that keeps on giving! Thank you Elise and Simply Recipes!!
What a great idea to also make a veg tetrazzini!
What a fantastic recipe! Absolutely delicious… my go-to recipe for leftover turkey!
This was delicious. I substituted Swiss cheese for mozzarella and it was still good. Very simple and quick. Everyone had a second helping. Thank you
Cream? Sour cream or half and half?
Heavy whipping cream.
Made this for four last night. It has more ingredients than some recipients but it’s still pretty simple to make. It makes a lot and had to split it between two baking dishes. She’s right in the cooking instructions…you need to use more salt than you think you do! I skipped the mushrooms and added carrots and corn for a little extra texture and color. The flavor is very good. If I make it again, I’d definitely make more of the sauce. The sauce was fully absorbed by the noodles and I like my tetrazzini on the saucier side.
This was one of the best recipes for Turkey Tetrazzini I’ve tried. And it was easy. It does make a lot, although no complaints! I made one small casserole for me and put the rest into a 9×13 pan for my mom and sister. Everyone loved it.
Loved it! I used soy milk since that’s all I have around the house but the cream was the real stuff from cows. I switched the Swiss cheese out for white cheddar just because I hate Swiss cheese. I also added celery. It all worked out great and this was my first time ever to make a roux, (not as hard as I thought it would be). My better half wants onions added but what does she know. Total servings should be listed as at least 8 unless your talking heavy construction workers on a cold day.
Did everything as stated, except substituted fresh caught coho salmon – 1 inch thick strips three inches long -that I had froze over night. Added and mixed them in, just before placing in oven. Mixed in finely chopped crispy bacon to the topping as well… WOW – salmon still pink inside and just starting to flake into cream sauce.
Lady, I don’t know who you are, but your recipes are the first place I look when I need to jog my memory. This tetrazzini is a great example of how good leftovers can be! Thanks so much. Ok, so I threw in a few black olives, and sauteed the ‘shrooms with garlic. Still wonderful, and “just like Momma used to make!” Just put a batch together, and since it’s just me and the wife now, I’m sure it will freeze beautifully. thanks again. Going for the pot pie next….
Hi Elise, I had to take a minute to leave a comment. My mom made turkey tetrazzini every holiday after we’d had turkey. It became a family joke. Hers was just white sauce, peas, noodles, turkey, and that parmesan that comes in the green can. I have told family members that they should try making your recipe so they understand how great it can be!
Hi Elise! Sounds like a very good recipe to try! One question–can I use Soymilk instead of cow’s milk and just plain cooking white wine (comes in a box) instead of dry sherry without sacrificing the expected good taste of this recipe?
Hi Lyn, good question! I have no idea. I haven’t tried it with Soymilk. If you do, please let us know how it turns out for you!