Turkey Tetrazzini a la Stouffer’s

I’ve been craving Stouffer’s turkey tetrazinni ever since my store stopped carrying it a couple of years ago. I followed this recipe exactly (unusual for me) and it turned out perfect! I think the sherry is the key.

I loved this recipe! I added half a chopped onion with the celery but otherwise followed the recipe and it turned out fantastic. The sherry is key the Stouffer’s flavor so consider buying a bottle even if you don’t normally keep it around. It’s an under-appreciated flavor that’s unfortunately fallen out of favor since mid-century times when it was a staple. Buy a good bottle and also enjoy as an aperitif. Good sherry will keep for quite a while.

This was a very tasty recipe and a good way to use up leftover turkey. After reading other reviews, I replaced the 1 cup celery with 1/2 cup green onion and also added 1 minced garlic clove. The rest of the recipe I more or less followed as indicated, with the exception of replacing the Angel Hair pasta with Spaghetti, and adding 1/2 cup of freshly grated parmesan to the top with the panco crumbs. I cooked the casserole at 350 F for 22 minutes (which helped to brown the top). This was popular and a definite make against with the adaptations.

First I added some grated Peccorino Romano cheese to the top instead of the Panko. Much more flavor and it browns the top better. And from eating Stouffers Turkey Tetrazzini, I think they add a pinch of nutmeg to the sauce, so I did that also. Came out wonderful !

Spot on! This particular frozen meal has been a favorite of mine for decades. I tried so many other recipes and this one is my go to now. *This makes a great soup as well! I used long grain rice instead of pasta, and a 4 cups of water with the chicken broth. Simmered 30 minutes, then added the cream and sherry. Simmered 15 more minutes and served. It freezes beautifully, too!

I changed this up a bit. I cut the recipe in half, since there’s only two of us, but added a full cup of veggies. I added some diced carrots and onions to the mix – altogether about a cup. I also sauteed the veg with a mix of 1 tbsp butter and 1/2 tbsp of olive oil. I used 2% milk, and it worked out just fine. I’d use almond milk next time and less butter to make it even healthier. It was delicious!

Thanks for sharing the recipe. Everyone liked it. I didn’t have cream or sherry so substituted with milk and some leftover Champaign and it came out perfect! I did add 2/3 cup powdered mozzarella and about a tablespoon of chopped onion to the sauce, a tablespoon of melted butter to the bread crumbs and sprinkled the top with mozzarella as well.

This was AWESOME!! I took others suggestions and added onion and garlic to the celery when sautéing. I also added some kale from the garden. I used fat free evaporated milk instead of cream and added ground hot pepper to the sauce. Delish!! Thank you!!

Turkey Tetrazzini a la Stouffers by Margieatk. Broth needs to be thicker before adding cream & sherry. 2T cornstarch? Added pimiento.

8.8.20 … https://www.allrecipes.com/recipe/232097/turkey-tetrazzini-a-la-stouffers/ … I doubted this would feed six. Two ounces pasta per person? I one-&-a-half’d it & well, we now have a lot; but everyone liked it. Yes, everyone! I wouldn’t mind some pimiento in there for color. The broth needs to be thicker before adding the cream & sherry. I noticed it, but nooooo, this is the time I chose to follow the recipe. Sheesh, as SuzyQ1 would say. I slipped some parmesan in before the crumbs. Next time, I’ll add 2T cornstarch & go for linguine; maybe steamed broccoli around the edges. TURKEY TETRAZZINI A LA STOUFFERS by MargieatK

A wonderful way to use left over roast turkey or chicken. It’s quick and easy with tons of flavor. Substitute your favorite wine for the cherry, it’s a lovely dinner for the family.

I think it a great recipe. I added onion and fresh garlic to the celery and used half and half instead because I had it. Topped with parm and panko. Delish. Changes made for our personal tastes but the recipe is a terrific base.

i made it but I wish it was a little creamier. Also, my bread crumbs did not brown like I wanted them too even though I turned the broiler on after I started. Overall, it was delicious. I would make it again.

I used a generous splash of lemon juice instead of sherry.

Not ready enough for our taste, sauce didn’t stick to the noodles. Will use my old stand by recipe.

To fit my low-carb diet, I used lentil pasta instead of wheat and I ground up some low-carb bread that I had made myself to replace the crumbs. My wife and I enjoyed it very mu h and I would definitely make it again (and consider it for chicken as well as turkey.

LOVE it, fresh mushrooms best. Seasoned panko bread crumbs are the best

I am glad I added onions or it wouldn’t have had any flavor. It was much better the next day with parm and salt and pepper on top.

Made this for a pot luck dinner and it was a big hit! I enjoyed the addition of the sherry. Gave it an added boost in flavor. I choose this particular recipe because I survived my senior year in college 45 years ago thanks to Stouffers Turkey tetrazzini!

I have a slow cooker chicken tetrazzini recipe that is my absolute favorite recipe…but this one topped it. They are similar but I absolutely love the taste of this recipe, my boyfriend too! Will make again and again!

This was very good, although I thought it could have used a little extra salt. Everyone loved it, though. I added about 1/2 sauteed onion and extra celery. I used Zinfandel instead of Sherry. I did end up putting it under the broiler for a few minutes to get it nice and brown. I will make this again.