Sandy's Turkey Tetrazzine

Sandy Griffin


We had some left over roasted Turkey breast and I needed to make something yummy for guest so I combined some recipes and came up with this one.

Everyone loved it. The photo is before I put the Panko Crumbs on it so you can see the filling.



★★★★★ 1 vote

30 Min
40 Min


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  • 2 Tbsp
    olive or grapeseed oil
  • 1/2 c
    red bell pepper and onion
  • 4 Tbsp
  • 2 c
    heavy cream
  • 3 c
    chicken broth
  • 1/2 c
    dry white wine
  • 2 Tbsp
    dijon mustard
  • 1/2 Tbsp
  • 1/2 tsp
    garlic powder
  • 1 tsp
    garlic salt
  • 1/2 tsp
    ground pepper (coarse) i like the look
  • 3 c
    chopped roasted turkey or chicken
  • 1 pkg
    spiral noodles cooked (i like the colorful ones)
  • 1/2 c
    parmesan cheese
  • 4 oz
    swiss cheese
  • 1 1/2 c
    panko crumbs
  • 2 Tbsp

How to Make Sandy's Turkey Tetrazzine


  1. Heat oil in pan with red bell pepper and onion, cook until limp.
  2. Add the flour and stir good to soak up oil then add milk and broth and milk. Stir over low heat until thickened. Add cheeses and stir constantly until smooth and thickened.
  3. Add the wine and spices and stir in good. Add the chopped meat and then stir in the drained pasta and put in pyrex dish. I used 9 x 7.
  4. Take 2 T butter and melt toss with 1 1/2 cup of Panko crumbs and pat in on top of noodles then bake at 350 for about 40 minutes.

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About Sandy's Turkey Tetrazzine

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