68 Reviews

This is so, so good! I could eat the leftovers for every meal for days and not be sick of it. It's a great use for leftover poultry and very easy. I liked how clear the instructions are. I didn't have any light cream cheese and used 3 oz. regular cream cheese instead. I also increased the amounts on all of the veggies to about 1 cup each (didn't use mushrooms at all). I shredded the carrots and added them at the same times as the peas and turkey. The casserole was a bit thinner than I usually like and I think it was because of the extra veggies so next time, I will reduce the broth by about 1/2 cup. I will also make it with light cc and see how it turns out. I'm sure it will be great.

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Elf Lemon November 29, 2006

Hellooooo yumms! (PS - That was not my Rachel Ray immitation....). I really likedthis dish. I used baby bella mushrooms for some added depth and sherry. I am obsessed with panko breadcrumbs, and here they added a perfect texture. I didn't have thin spaghetti, but used my homemade fresh stuff, which was part whole wheat and I thought it was great!

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AKillian24 November 27, 2006

Very easy & quick dish for a busy night. I will use less cream cheese next time & sherry instead of white wine.

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zannah17 October 23, 2006

My Dh was enamored of this recipe as well. Apparently it's a real man pleaser. I subbed cheddar cheese for the neufchatel as that's what I had on hand. Everything came together as promised. I would recommend breaking the spaghetti up into 2" pieces in order to separate it and get it thoroughly mixed into the sauce without its sticking together in clumps. Thanks for making Dh a happy man, PanNan.

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sugarpea October 19, 2004

I did something a little weird with this recipe, which I don't normally do, but since we had some many leftovers from Thanksgiving I substituted about 2 cups stuffing for the pasta and reduced the chicken broth to 2 cups. It was pretty good and definitely interesting!

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Michelle Kasper November 30, 2003

I am so excited about this recipe!!! I made it for supper last night to help use up the leftover turkey and my husband loved it!! He is a very pickey eater and he requested the leftovers for supper again tonight!! I asked him how many stars he would give it and he said "10 at least" Thank you for this wonderful addition to my collection!! Shortie

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Bonnie / Shortie Rishling November 30, 2003

Awesome recipe. I tweaked it just a little (as I always do), but the base recipe is a great start. I didn't have cream cheese, so I substituted sour cream for the cream cheese and cream. I also used French fried onions instead of regular onions. It was a hit! Thanks so much. ;o)

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debbyo April 10, 2016

I followed the recipe to the letter with the exception of the peas... (yuck). It was very good. I used a pinot grigio at the suggestion of the liquor clerk. When I added the noodles to the sauce I thought it was way too runny but it turned out to be the perfect consistency when baked. I used vermicelli noodles (which I interpreted as thin spaghetti). I thought the dish needed a more substantial pasta. I will try linguine next time. I used shredded parm... was fine for the sauce, but when mixed on the top with the bread crumbs, it browned very quickly. It tasted fine, but looked a little off. I will use grated next time.

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tammydeg January 05, 2016

What do you make when you STILL have leftover turkey from Thanksgiving? You make Tetrazzini of course! I had made this years ago but lost the recipe, so thank you for posting this! Yes it's a lot of steps and ingredients, but trust me your result will be amazing! Followed directions and measurements s written. Used the white wine instead of sherry, and low sodium chicken broth to cut the salt. USE the mushrooms because they make the dish and definitely panko bread crumbs instead of regular, will really give the topping a nice crunch. My husband had three helpings, so this was well worth making and will again!

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dragonpawz December 01, 2015
Creamy Turkey Tetrazzini