Turkey Tetrazzini

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I love anything involved with Tyler Florence. I followed the recipe for the shallot, garlic, mushrooms, parsley, thyme, bay leaves and lemon zest.
I used the exact proportions for the sauce - chicken broth (and a little left over turkey gravy, butter, flour, egg, and milk. I probably used 1 cup of small chopped pieces of left over turkey.
Cooked 12 ounces of Ronzoni Smart Taste Spaghetti. I served it with the sauce and there was sauce left over. No bread crumbs, no parmesan, no baking in the oven. It was fantastic! I even did the trick where I fried fresh sage leaves in oil and crumbled them on top. (Who knew how delicious these are? I will definitely make this after every major turkey day!

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Delicious with some modifications. I used the basic recipes, but I read through all the comments and here are the changes I made in the order they come up in the recipe.
1. I used a combo of lemon zest and a T. of lemon juice. (My lemon was small and on the dry side.
2. I used cream instead of milk
3. Four cups of turkey chopped
4. I used six T. of butter and 7 T. of flour for my roux
5. Added a 1/2 cup of parmesan to the sauce in addition to the half cup for the top.
6. I used approximately 12 oz. of spaghetti instead of the noodles.
7. The turkey and sauce seemed too thick when it came time to mix with the spaghetti, so I added 3/4 cup of milk to thin it out slightly.
8. I mixed the breadcrumbs (panko and parmesan together to make it easier to spread on the top.

The dish is over the top good! I will make it again! Great company dish as it is a lot of work, but worth the effort!

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Such an excellent sauce, just not enough. finished casserole came out very dry and many of the top noodles were browned and crispy - not what I am looking for.

Perhaps an entire 16oz bag of egg noodles is too much - will try again, but with only 8 oz (half bag uncooked of the noodles.

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I thought this recipe was light and delicious. I never would have thought of putting lemon with turkey. I questioned the 4lbs of turkey so I used 4 cups, worked great. Light and refreshing use of turkey after the heavy Thanksgiving turkey meal. Better than other TT recipes I have had before.

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Quite good. The sauce is on the mild side, but turkey doesn't have that strong of a flavor to begin with, so that's OK. The breadcrumb and cheese topping is the best part. I make this after Thanksgiving each year. The lemon adds a nice touch that brightens up the otherwise heavy dish.

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This was outstanding and fun to make!

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The amounts in this recipe are all wrong. Cut turkey, noodles, and breadcrumbs in half. Apparently, Food Network doesn't test its recipes. Irritating.

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This recipe was fun to prepare but I thought the ratio of ingredients was off and the end result was a bland pan of noodles with turkey and mushrooms (but how bad can that be. I knew before I started that 4 pounds of turkey for a pound of noodles was way too much so used just under 2 pounds of meat. This dish needs more seasoning and more or thicker sauce. Not using this recipe again.

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After reading other reviews, I decided to pump up this recipe. I used cream instead of milk, added frozen peas, even pimentos, diced carrots and celery. The end result was a tasteless plate of pasta. The culprit may be the amount of pasta this recipe calls for - one pound. It soaked up all of the sauce, leaving a dry casserole.

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This is the best recipe for TT that I have found. The only addition I made was white wine in the sauce and it was great. I will be using this recipe every time I have turkey to use up.