Smoked Turkey Tetrazzini

Assemble this delicious casserole the night before, if desired, and chill. Let stand at room temperature 30 minutes before baking.


Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes
Bake: 25 Minutes


1 (12-ounce) package amber-and-spinach-colored fettuccine*
1/4 cup butter or margarine
1 medium-size yellow onion, coarsely chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 teaspoon hot sauce
3 cups milk
3 cups chopped smoked turkey
1 (6-ounce) jar sliced mushrooms, drained
1 cup white wine
1 cup freshly shredded Parmesan cheese, divided
1 cup sliced almonds
3 tablespoons chopped fresh parsley


Cook pasta according to package directions; drain and set aside.

Melt 1/4 cup butter in a large skillet over medium-high heat; add onion, and sauté 7 to 10 minutes or until tender. Gradually stir in flour and next 3 ingredients until smooth; add milk, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat, and stir in turkey, mushrooms, and wine.

Layer a lightly greased 13- x 9-inch baking dish with half each of pasta, turkey mixture, and Parmesan cheese. Repeat layers with remaining pasta and turkey mixture.

Combine remaining 1/2 cup Parmesan cheese, almonds, and parsley. Sprinkle evenly over casserole.

Bake at 400° for 20 to 25 minutes or until bubbly and almonds are lightly toasted.

Smoked Turkey Tetrazzini with Artichokes and Red Bell Peppers: Prepare as directed, adding 1 (14-ounce) can artichoke hearts, drained and chopped, and 1 (7-ounce) jar roasted red bell peppers, drained and chopped, with turkey, mushrooms, and wine. Proceed as directed.

*1 (12-ounce) package regular fettuccine may be substituted.

Note: For testing purposes only, we used Ronzoni Fettuccine Florentine.

Maggie Ellwood, Grand Rapids, Michigan,

Southern Living

April 2005
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