Review Mountain House Diced Turkey

A taste test video review of Mountain House Diced Turkey, a flavorful freeze dried meat in a #10 can.

After rehydrating the Turkey (already fully cooked), we tasted it by itself while still hot. After it cooled it and made Turkey Salad Sandwiches with it. The next day, we used what was left over and made Turkey Tetrazzini. Our recipes are listed below.

This freeze-dried Turkey proved to be very versatile — one can of Mountain House Diced Turkey makes 20, 1/2-cup servings. The turkey is fully cooked prior to packaging. No cooking required! Just add hot water.

**UPDATE** We are disappointed to announce that Mountain House has discontinued the Diced Turkey and it is no longer available.

Recipes using Mountain House Diced Turkey

Epicenter's Turkey Salad Sandwich Recipe

• 5 cups rehydrated Mountain House Diced Turkey (chilled)
• 1-1/2 cups Real Mayonnaise (we used Hellman's)
• 1 cup chopped Celery
• 1 small chopped Onion
• A handful of chopped Dill Pickles
• A few tablespoons of Dill Pickle Juice
• A dash or two of Black Pepper

A few of us added Yellow Mustard and Cheese, and this diced turkey sandwich spread was also excellent with fresh garden tomatoes (either on the sandwich or on the side!).

Epicenter's Turkey Tetrazzini

• 6 servings Thin Spaghetti Noodles
• 2 cups Chicken Stock
• 1 can (10-3/4 oz) Cream of Mushroom Soup w/ Roasted Garlic
• 1/4 teaspoon Herbamare seasoning
• 1/4 teaspoon Black Pepper
• 4 cups Mountain House Diced Turkey (rehydrated)
• 1 small chopped Onion
• 2 cups Shredded Cheddar Cheese
• 1 cup Fresh Sliced Mushrooms

Cook the Spaghetti Noodles according to package directions. Drain. In a large bowl, combine Chicken Stock, Soup, Herbamare Seasoning, and Black Pepper. Add drained Spaghetti noodles. Stir in Diced Turkey, Onion, Shredded Cheese, and Mushrooms. Transfer to large baking pan and bake at 350°F for approximately 35-40 minutes. The original recipe was found at: Food.com | Easy Turkey Tetrazzini submitted by MizzNezz.