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Goodbye Turkey Tetrazzini

Goodbye Turkey Tetrazzini recipe
photo by:kraft
Made with peas and sliced fresh mushrooms and served on a bed of hot noodles, this creamy tetrazzini is a delicious way to say goodbye to turkey leftovers.
time
prep:
30 min
total:
30 min
servings
total:
4 servings, 2 cups each
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posted:
5/23/2011
One of my kids loathes peas, so I sauteed some fresh asparagus instead... Delicious!
posted:
3/10/2010
Was great with chicken.
posted:
1/16/2010
Tasty also with Chicken.
posted:
10/29/2009
I have had this recipe in my recipe box for years but I never had the chance to make it...it's a great recipe to use leftovers in. My husband & kids loved it too. The sauce was definitely runny so I would thicken it up next time. I served it over rotini pasta as I had no noodles.
posted:
10/23/2009
This was an okay way to use leftover turkey or chicken. I sauted onions in the butter first and used canned mushrooms.
posted:
11/20/2008
After my doctoring, this wasn't too bad of a recipe. If I had made it like the recipe, it would have been too bland and I know I would not ever make it again. I added 1/2 cup diced onions to the butter and sauted them before adding the mushrooms. Also added about 1/2 teaspoon of garlic powder to the chicken mixture. The amount of egg noodles need to be increased, as well.
posted:
9/29/2008
YUMMY! I really like the flavor of the sauce in this one.
posted:
9/26/2008
The sauce in this recipe is very easy (and lower fat if you use light cream cheese). It pairs well with any vegatable, noodle or meat. I like to add thyme and half chardonnay, half chicken broth to make my sauce.
posted:
1/3/2008
I made this last night. I added the entire package of Philly cream cheese because the turkey soaked up the sauce.
posted:
1/2/2008
Verry good. You can also use frozen mixed peas and carrots if you don't like mushrooms.
K:46056v1 :74469
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