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Turkey Tetrazzini


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  • 12 oz egg noodles, spaghetti,linguini or other pasta
  • 12 oz mushrooms, sliced
  • 1/2 C unsalted butter
  • 1/4 C flour
  • 1 1/2 C milk
  • 1/4 C cream
  • 2 C chicken broth
  • 1/4 C sherry (or dry white wine)
  • 3 C chopped cooked turkey
  • 1 C peas
  • 2/3 C freshly grated parm (divided into 1/3 and 1/3 C)
  • 1/3 C shredded swiss cheese
  • 2 Tbs lemon juice
  • salt and pepper
  • 1/3 C fine fresh bread crumbs (or panko)



Step 1

Preheat to 375. Cook mushrooms in 3 Tbs butter over med heat, stirring until all of the liquid the mushrooms give off has evaporated, 5-10 min. Set aside.
In large saucepan, melt 1/4 C of butter. Stir in flour, and cook the mixture over low heat stirring for 3 minutes.
Boil pasta until al dente.
Into the saucepan with the butter and flour, slowly whisk the milk, cream, broth, and the sherry. Bring to a simmer and cook over med-low heat, stirring constantly, for about 5-8 min.
When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, turkey, and the peas. Stir in 1/3 C of parm and the 1/3 C of swiss. Stir in the lemon juice. Add salt and pepper. Transfer mixture to buttered 3 qt casserole.
In a small bowl combine remaining 1/3 C parm and breadcrumbs. Sprinkle mix evenly over the tetrazzini and dot the top with the remaining 1 Tbs butter, cut into bits.
Bake in middle rack for 30-40 min.

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