Turkey Tetrazzini

8
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"Having a package of Jennie-O Sun-dried Tomato Roasted Turkey Breast on hand, decided that I was in the mood for some Tetrazzini even before the leftover turkey makes it appearance in a few weeks."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (235.7 g)
  • Calories 401.7
  • Total Fat - 19.3 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 118.7 mg
  • Sodium - 1147.9 mg
  • Total Carbohydrate - 33.9 g
  • Dietary Fiber - 4.1 g
  • Sugars - 4.3 g
  • Protein - 24.3 g
  • Calcium - 79.9 mg
  • Iron - 2.8 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.5 mg

Step 1

In large skillet or Dutch oven, melt butter.

Step 2

Add onions and bell pepper.

Step 3

Saute for 5 minutes.

Step 4

Add garlic & saute for 2 minutes.

Step 5

Add mushrooms and saute 5 minutes until they release their juices.

Step 6

Stir in turkey, wine, chicken stock and seasonings.

Step 7

Simmer for 10 minutes.

Step 8

Meanwhile, cook noodles & drain.

Step 9

Stir heavy cream into mixture and cook over low heat for 5 minutes.

Step 10

Stir in noodles.

Step 11

Place in 13x9 buttered casserole dish.

Step 12

Top with crushed potato chips.

Step 13

Bake in a 350 preheated oven for 20 minutes or until bubbly.

Tips & Variations


No special items needed.

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