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Turkey Tetrazzini

2 days post-thanksgiving tradition
Easily adapted for Gluten Free - and just as good!"


1/2 Cup Butter

1/2 Cup all-purpose flour

1 tsp salt

1/2 tsp white pepper

1/2 tsp dry mustard

2 Cups chicken stock

2 Cups heavy cream

14 oz vermicelli

4 Cups cubed, cooked turkey meat

8 oz mushrooms, sliced

1 Cup shredded cheese (monteray jack, swiss, parmessan, etc.)


In a 3qt saucepan, over med-high heat, melt butter. Meanwhile, mix flour with seasonings.
Bring 6 qt of water to boil. Salt well.
When butter is melted, take off stove and whisk in flour mixture. Return to stove, slowly whisk in stock, then cream. Reduce heat, simmer while stirring until thickened. Cook vermicelli to al dente. When sauce is thickened, stir in meat and mushrooms. Add sauce mix to drained pasta, place in greased 9 X 13 oven-proof dish, sprinkle with cheese. Bake for 20 - 30 mins at 350F, or until cheese is melted.

For Chicken Spaghetti: Replace Turkey with chicken meat. Replace Mushrooms with 4 oz sliced black olives. Stir in 1 small can of Ro-Tel tomatoes, slightly drained. Top with Cheddar or Colby.

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Nutritional Information
Per Serving

no nutrition information available

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