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Mom’s Turkey Tetrazzini

Filled with family-friendly flavors, a pleasant peppery kick and a creamy from-scratch sauce, this hearty dish is just the kind of stick-to-your-ribs comfort food you’re looking for. —Emma Hathway Price, Tampa, Florida
  • Total Time
    Prep: 25 min. Bake: 25 min. + standing
  • Makes
    6 servings

Ingredients

  • 1 package (12 ounces) fettuccine
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 1 cup white wine or chicken broth
  • 3 cups 2% milk
  • 3 cups cubed cooked turkey
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup shredded Parmesan cheese
  • Paprika, optional

Directions

  • Preheat oven to 375°. Cook fettuccine according to package directions.
  • Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in flour until blended; whisk in wine until smooth, about 2 minutes. Slowly whisk in milk. Bring to a boil; cook and stir until thickened. Stir in turkey, salt, pepper and pepper sauce.
  • Drain fettuccine. Layer half of the fettuccine, turkey mixture and cheese in a greased 13x9-in. baking dish. Repeat layers. Sprinkle with paprika if desired.
  • Cover and bake 25-30 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts
1 cup: 516 calories, 17g fat (9g saturated fat), 87mg cholesterol, 596mg sodium, 53g carbohydrate (10g sugars, 4g fiber), 37g protein.

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