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Turkey Tetrazzini Recipe

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This recipe for Turkey Tetrazzini is from Our Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion
2 celery stalks
3 carrots
4 potatoes
1 can each: cream of mushroom, cream of chicken, cream of celery soup
1 C. frozen peas
Thyme
Tarragon
Salt
Pepper
Diced turkey
Directions:
Directions:
Wash and slice the onion, celery, carrots and potatoes. Toss all the ingredients in a big pot and cook until the vegetables are tender. (Don’t dilute the cream soups.) If necessary, thin with a little chicken broth.
Personal Notes:
Personal Notes:

This recipe came from the Theda Holmes radio show sometime in the 1980s. It was around Thanksgiving, and she talked about using left-over turkey. I was driving down the freeway in Dallas, listening to the show. Had to pull over at the first chance and write it down!

We’ve eaten lots of this tetrazzini over the years – good over rice, mashed potatoes, toast or noodles.

You can modify this just about any way you want – use cooking sherry or white wine to thin; add different vegetables, etc. This freezes well, too, and is a great way to feed a crowd.

 

 

 

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