Turkey Tetrazzini

Turkey Tetrazzini




  • 8 ounces rigatoni
  • 1/2 cup margarine
  • 1/2 cup Flour
  • 1 cup 2 percent milk
  • 1 (14 ounce) can 1/3 less sodium chicken broth
  • 3 cups cooked, cubed turkey
  • 1/2 pound mushrooms, sliced
  • 3/4 cup half-and-half
  • 1/4 cup dry sherry
  • 1 teaspoon Salt
  • 1/2 teaspoon White Pepper
  • 1/8 teaspoon Nutmeg
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup sliced almonds
Tempting turkey main dish...from northern Italy.


  1. Prepare rigatoni according to package directions; drain. Melt margarine in large saucepan; blend in flour. Stir in milk and chicken broth; continue cooking, stirring constantly, until sauce is smooth and thickened. Stir in turkey, mushrooms, half and half, sherry, salt, pepper and nutmeg. Spoon half of rigatoni into bottom of buttered 3-quart casserole; top with half of sauce mixture. Repeat layers. Bake, covered, in a preheated 350 F oven 45 minutes. Sprinkle top with Parmesan cheese and almonds. Continue baking, uncovered, until bubbly (15-25 minutes). Let stand 10 minutes.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.