Turkey Tetrazzini, a creamy casserole of turkey, mushrooms, sherry and pasta is like a little black dress; it never really goes out of style. Developed by a chef for a favorite Opera singer, the name Tetrazzini, is exotic, but the flavors are familiar and it is always a crowd pleaser.
Turkey Tetrazzina seems to hit a comfort note with many. Simple made with pantry ingredients and cream soup, sublime made with a roux and fresh mushrooms – either way its hard to go wrong. The ingredients don’t sound like much on their own, but the bit of sherry elevates the Tetrazzini.
This is a great “learner” dish to show your kids on the days following Thanksgiving when they’re home from school; it’s one of my 12 Days of Turkey postings, but is just as good made with chicken, and a dish to think about if one has any left over spaghetti, fettucine or linguine hanging around.
Very inexpensive to make, the casserole can be brought to the table for “song.” Opera singer joke, there! Couldn’t help myself! On its own, Tetrazzini is light on the vegetables; be sure to serve it with a side and/or a good salad.
- 2 tablespoons finely chopped onion
- 1 tablespoon butter
- 1 can cream of mushroom soup, or use Cream of Anything Soup recipe
- 1/2 cup water
- 1/2 cup shredded cheddar cheese
- 1 tablespoon sherry
- 2 tablespoons chopped pimento, optional, or use red pepper, sautéed with the onion
- 1 cup diced or shredded turkey or chicken
- 1 tablespoon chopped parsley, optional
- 1/2 pound spaghetti, fettucine or linguine, cooked al dente
- 3 tablespoons bread crumbs, 2 tablespoons Parmesan cheese and a teaspoon butter or oil for topping – optional
Saute onion in butter till tender. Blend in soup, water, cheese and sherry. Heat through. Add the rest of the ingredients. It will look pretty “soupy.” Turn into a casserole. Sprinkle with bread crumb topping, if using, and bake at 350 degrees for 15 – 20 minutes.
Note: to use the “Cream of Anything” Soup recipe in this, saute the onion and red pepper till tender in three tablespoons of butter. Add mushrooms and cook until softened. Sprinkle with 2 tablespoons flour and cook for a moment or two, stirring frequently. Slowly add 1 3/4 cup of milk, stirring. Bring to a boil and simmer until thickened. Proceed with the recipe. Make sure to check for seasoning, salt and pepper, and add if needed. Those used to canned soup may find this bland if no seasoning is used.
Note: Turkey or Chicken – left overs are ideal for this recipe, but if you are simmering your poultry in water until done, use the resulting liquid instead of water.
from the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Per Serving: 299 Calories; 7g Fat (21.4% calories from fat); 13g Protein; 44g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 271mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat.
Put Your own Spin on It:
- I like to serve Turkey Tetrazzini with a fresh and colorful salad, something with a bit of a bite to complement the creamy Tetrazzini, and a green vegetable.
- You could “jazz” this recipe up more; I like the subtle flavors, but I’ve noticed my kids are always asking for “more” and going for the hot sauce. A few red pepper flakes might be a fun addition – add them to the butter so they’ll “bloom” a little.
My Pay Off:
- For 15 minutes work, I have two casseroles of Turkey Tetrazzini, (since I usually double) at a huge budget price. Each casserole is about $1.00 each – so here’s my answer to those who tell me they eat Ramen to save money. This tastes better and costs less per serving, and is definitely more filling.
- Try freezing in small portions to take for lunch – it will beat out any “frozen meal” out there.
Recipe first made in 2011 for the cost of $1.10 (without topping) remade in March 2014 for $2.24 without topping, add about another 30 cents for the breadcrumb topping.
12 Days of Turkey:
This is a part of my 12 Days of Turkey post, which started out as 12 ways to use Turkey Left Overs; Either click the tags or go directly to the post, here.