Turkey Tetrazzini

Show: Food 911

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 27

Showing 1-10 of 27

Sort by:

Newest
  • on November 26, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 07, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 04, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 29, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 29, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 26, 2010

    Flag

    This was outstanding and fun to make!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 23, 2010

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 28, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 04, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 07, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.