"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Turkey Tetrazzini Recipe

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This recipe for Turkey Tetrazzini, by , is from Duncan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Duncan
Added: Monday, January 22, 2007


10 ounces uncooked pasta
2 t olive oil
1 pound turkey breast cutlets
3/4 t onion powder, divided
1/2 t salt, divided
1/4 t pepper, divided
2 T white wine
16 oz sliced mushrooms
3/4 c frozen peas, thawed
3/4 c milk
2/3 c low fat sour cream
1/3 c fresh grated Parmesan
1 10 oz can reduced fat cream of chicken soup
Cooking spray
1/2 c bread crumbs
2 T butter melted

1. Preheat oven to 450.
2. Cook pasta according to package directions and drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with onion powder, salt, and pepper. Add turkey to pan and cook 2 minutes on each side or until done. Remove turkey from pan.
4. Add sprinkle of onion powder, wine, and mushrooms to pan. Cover and cook 4 minutes or until tender.
5. Combine peas, milk, sour cream, cheese, and soup in a large bowl.
6. Chop turkey.
7. Add turkey, pasta, and mushrooms into the bowl and toss until combined.
8. Spoon mixture into coated 13x9 baking dish.
9. Combine breadcrumbs and butter in a small bowl and mix with a fork. Sprinkle mixture across top of baking dish.
10. Bake for 12 minutes or until bubbly and heated through.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
If you don't have cream of chicken soup, you can make some with chicken broth, milk, and sour cream.




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