Review: Turkey Tetrazzini (J/F, 2002)

[Ralph]

Made this last night, leaving out the pimientos and substituting cream of celery soup for cream of mushroom. Excellent! I doubled the recipe (well, sort of; as usual, I didn't precisely measure the pasta, onion, cheese, parsley, or pepper) because I wanted some leftovers. Definitely had at least two leftovers, so the recommended serving size may be a little generous. DW really enjoyed it saying the it wasn't "gloppy" like usual tetrazzini recipes. Definite repeater!

[mightyh]

Sounds good. I'll put it on the menu for next week, as I've been eying it, but wanted to get a trusted review first. Thanks.

[andrea]

thanks, ralph! i have had that page dog-eared since day one!

[TraceyK]

I'm going to the store on my way home and my CL Issue is at home........what are they ingredients for this so I can pick them up - I remember turkey (did you just buy turkey from the deli, or did you buy raw turkey cutlets and cook them up?), cream of mushroom soup, pimentos, huh.......what else?

[Donna P]

I made this the other day with a few modifications. All I had was five chicken thighs. I skinned them and removed all visible fat. I put them in the crockpot with the mushroom soup and subbed white wine for the water. Cooked on high for one hour, low for another couple or three hours. Removed chicken from pot; cleaned up meat by removing bones and remaining fat thingies; back to crockpot with remaining ingredients (except pimentos). Cooked up the pasta on stovetop (spag. broken in half). added cooked spag. to crockpot and heated. Very easy, very good, and servings were very generous. Good comfort food.

[Ralph]

I see you're not online anymore, Tracey, but I just got back on myself. Nonetheless, here are the ingredients (for 2 servings, as listed in the magazine):

1 1/2 cups diced, deli, lower-salt turkey breast (about 1/2 pound) - I used one of those Butterball chunks
1/2 cup chopped onion
1 can condensed reduced-fat, reduced-sodium cream of mushroom soup
3/4 cup shredded reduced-fat sharp cheddar cheese
2 cups hot cooked spaghetti (about 1/4 pound uncooked)
2 tbsp chopped fresh parsley
1 (2-oz.) jar diced pimiento

[brykate]

I was planning on making this too. But I think I'll do it sooner than later after reading reviews.
DonnaP - I like your crock pot insentive. I also was going to use chicken. Glad to know it works. :-)
-Katie

[ashleenicole]

I made this tonight! It's a nice, hearty pasta dish. EXTREMELY easy and quick!! I agree, the portions are rather generous, but I'm hoping it warms well for lunch tomorrow! This is a definite keeper!