Traditional Turkey Tetrazzini

Although I have nothing against cream of _____ soup, I picked this recipe because didn't have the canned soup as a base and I'm glad I did. I cut the recipe in half for the two of us but followed the directions as printed with the addition of a little garlic and black pepper. The only change I'll make the next time I make this is to use a little more evaporated milk to make it a bit creamier but that's a personal preference and doesn't reflect on the recipe at all.

This made a great supper to use leftover smoked turkey! You'll have to forgive that I left out the mushrooms; my husband won't eat them. I made as is, even had the heavy cream for once. I did add some onion and garlic which I sauteed in the butter before adding flour. Delicious!

This is an outstanding recipe for Turkey Tetrazzini! Don't let the white sauce scare you - it's a much better outcome than a "cream-of-soup" recipe. I used 1% milk instead of heavy cream as that's what I had and I didn't notice much difference. Don't leave out the wine either as it's yummy in the sauce! I used half the pasta (8 oz) as we like ours nice and saucy. Used an 8x8 casserole dish for the 3 of us and I still have enough for another meal for 3.

I was looking for the original recipe and I thank you for that. I also thank you for not using processed food from the can. Delicious ??

I've made this four times and it is delicious. It is a well thought out recipe. This time I used leftover turkey that I had brined and then smoked in the electric smoker. If I ever had any doubt that brining retains moisture in the poultry, I don't now. Although it is more liquidy, it's still wonderful. Thanks for this recipe!