Turkey Tetrazzini Recipe

Turkey Tetrazzini Recipe

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  • Prep Time


  • Total Time


  • Servings



  • 12

    oz thin spaghetti noodles

  • 12

    oz sliced mushrooms

  • ¼

    c. butter

  • ¼

    c. all-purpose flour

  • c. milk

  • ¼

    c. cream

  • 2

    c. chicken broth

  • ¼

    c. dry white wine

  • 3

    c. chopped leftover turkey

  • 1

    c. frozen peas

  • c. freshly grated Parmesan

  • cup shredded Swiss cheese

  • 2

    tbs lemon juice

  • Salt and Pepper

  • Ground nutmeg (opt)

  • cup bread crumbs

  • Freshly chopped parsley for garnish (opt)


Preheat oven to 375 degrees. Cook pasta according to package directions. Cook the mushrooms in 3 tablespoons of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, about 5 minutes. Set aside. In a large, heavy saucepan, melt ¼ cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, the wine and a pinch of nutmeg. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes. When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Transfer the mixture to a greased 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. Bake until it is bubbling and the top is golden about 30 minutes.


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