Turkey Tetrazzini

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This recipe is amazing, definitely not my mom's tetrazzini made with condensed soup, blah! The flavor and sauce is wonderful. The only reason I gave it 4 stars instead of 5 because mine turned out a little dry, so I'll try making it with more sauce next time. I could have put too much pasta in it though which could account for the dryness. Will be making this again soon with my left over turkey!

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I hate casserole. My husband loves them. Now we are both happy. This recipe does not use that awful condensed can of ---- but has you make your own thick sauce. You can use the cream as in the recipe or use evaporated milk like I did. I would add more red peppers next time as it gives it a nice dimension. Also, go light on salt as others suggested. I used half the amount and it was perfect, remember you can always add more if you need too. I didn't feel like making Emeril's seasoning so I used a mix I had on hand from Penzey's called Galena Rub. Use what you have in that catagory and it will be delicious!

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I added peas/carrots, Marsala, cajun spices, sauteed celery and no peppers. I used leftover gravy instead of whipping cream to cut down on calories. I crumbled up Ritz crackers for topping and it was good. I also used canned mushrooms.

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My family really enjoyed this meal. Served with broccoli, might just add it right in the next time I make this. Only sub I made was for the potato chips, I used panko instead and let it sit under the broiler for a few minutes at the end of the cooking time to crisp up the top. Oh, and I didn't add the Emeril Essence; the last time I made the Essence I never used it again...instead I used a sprinkle of cayenne and paprika.

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Made day before.....definitely good but not as amazing as some of the other recipes i've tried from Emeril. Could just be that we are not a "tetrazzini" family.

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This was the tastiest tetrazzini I've ever made, but you need to cut down on the salt. Otherwise really good. Kids liked it too.

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My family loved this recipe. Although I've never made tetrazinni before, I've tried it at several restaurants. This was better than any of theirs. Once again, Emeril's recipe shines. He used ingredients that I had in my cabinets and growing in my small garden. I had grilled a turkey last week, and then froze the remainder. After thawing the grilled turkey, I used it in this recipe to add even more flavor. Also, like many other reviewers, I used panko breadcrumbs because I didn't have potato chips. I also added a little more parmesan than the recipe called for, and a little less salt. It was fabulous. Emeril, you've never done me wrong. Thanks for yet another great recipe!

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I hadn't even heard of tetrazzini, but I was searching recipes I could make in my new dutch oven and came up with this. I used left over chicken breast vs turkey, a mix of button and crimini mushrooms, omitted the red pepper (just don't care for it cooked and used panko and parm cheese instead of chips. It was wonderful! My husband loved it and has already asked me when we're having it again.

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This is a wonderful recipe, very flavorful, unlike the other reviewer found not to be too salty. I, however, used Frenchs instead of the potato chips

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My old Tetrazzini recipe had no flavor. Just a thin white sauce with some turkey, onions and celery. Emeril's has some zip to it. Wonderful flavor, nice thick sauce, some crunch on top after baking it. I used Panko Breadcrumbs with a little parmesan cheese for flavor. I figured potato chips might make it too salty.
It is even tastier the next day for leftovers. I love, love this recipe!