Turkey Tetrazzini Crisp

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I really enjoyed this, I thought it had great flavor, however most of that given by the sage and cayenne...without those especially the cayenne it would be very bland. I also put a good deal of black pepper in it, so that gives it a bit more of a kick too. I thought it was a little too liquidy but most of it did soak up when it finished cooking and settled. I could see myself making it again, but probably not too often due to the time it took to do everything.

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We made this with leftover thanksgiving turkey -- shredded. We subsituted whole wheat rotini from trader joes (more fiber and protein than white and fat free half and half for the sauce. We reduced butter and increased flour and spices.

It was delicious the same night and for leftovers. Next time we are adding peas of fresh mushrooms to add a little something extra. Very good though!

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I added onion and garlic , but I found this bland with not much taste.

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I'd have to agree with the person that commented about the measurements seeming to be doubled. Up until I poured the milk into the saucepan, the consistency was thick. However, once I put the milk and the chicken stock in, there was very little thickening. I added other spices to keep the taste from being so bland. But in the end, the dish for me, was just okay. I wouldn't mind making it again, but I certainly would reduce the amounts of liquids that I use

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I made this with some of the review suggestions: added onion, a little sausage, and frozen corn. It was a great cold sunday meal, very hearty. I halved the whole thing for just my husband and I and I found the amounts were fine. I think the trick is knowing how to make a bechamel, that isn't explained in detail and if you aren't familiar with it (cooking the roux first, adding (warm milk slowly, letting it really thicken then I can see how it would be watery/dry. Using italian style ground turkey gave it a little more flavor too.

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I substituted 3 hot italian turkey sausages for half the ground turkey in this, and for the sauce used 1/2 cup butter and flour, 1 1/2 cups milk, 2 cups chicken broth, 1/4 dry sherry. I added sage (along with salt & pepper to both the meat while it was cooking and to the sauce later. I also added 2 cups of thawed peas. My sauce came out nice and creamy and very flavorful, this ended up being so delicious my husband and I couldn't believe it!

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This has become a staple in my house. My teenage sons love it. It's very easy to make and delicious. I had never heard of Panko until this recipe. Now I use it in meatloaf instead of crackers! Yummy!

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I loved this recipe because it's easy to pop into an individual sized crock and freeze for busy weeknight dinners. It is a bit bland, however--I'd use a little sage to add flavor.

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Will make again many times!

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Quick and easy dish to make. It's a favorite with my boyfriend. He requests at least a couple times a month.