Turkey Tetrazzini Recipe
Turkey Tetrazzini is an easy pasta casserole that is a perfectly delicious way to use leftover turkey or chicken. It is easy to make ahead to serve for a crowd.
Did you know that Turkey Tetrazzini is an American dish? Yup. According to Wikipedia, the American pasta casserole, that first surfaced in print in Good Housekeeping’s October 1908 issue, was named after an Italian Opera Star, Luisa Tetrazzini. While that may or may not be true (just because it’s on the internets doesn’t make it so, right?), it sure is fun to wonder what the famous opera star must have been like to be named after such a tasty casserole that has become a favorite comfort food classic for so many.
It got me thinking, if a dish were named after me what would that be? What would I want it to be? And would it have to be just one dish, because while I certainly do enjoy a fantastic pasta dish, I’m pretty smitten with decadent desserts? Seriously, these are all very important questions.
What kind of dish would you want named after yourself? Do tell. I’m interested to hear all about what it would be and why. I’ll be eagerly waiting your comments.
While you think on that, let’s talk about this recipe. If you’ve never made Turkey Tetrazzini, it may sound real fancy, but it is not. Not one bit. The steps are basic. Other than cooking the pasta in a stock pot, the rest of the dish can be whipped up in one large pan, then transferred to a baking dish to finish cooking in the oven. It is a super terrific way to use leftover turkey or chicken. Turkey (or Chicken) Tetrazzini is also a great dish for serving at a dinner party, along with a tossed salad. Just perfect! AND delicious!
More tasty turkey recipes:
Turkey Tetrazzini Recipe
A delicious pasta casserole made with turkey, mushrooms, broccoli and parmesan.
- 1 pound fettuccine (or preferred pasta noodles)
- 6 tablespoons salted butter, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup finely chopped onion
- 8 ounces mushrooms, sliced
- 1 teaspoon salt, divided
- 1 teaspoon dried sage
- 1/4 cup sherry (cognac, brandy or marsala may be substituted)
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken stock
- 3 cups milk
- 1/8 teaspoon ground nutmeg
- 1 pound (about 4-5 cups) leftover turkey, shredded (minus skin and bones)
- 3 cups small broccoli florets
- 1 cup grated parmesan cheese
- 1/4 cup bread crumbs, dry
- Butter or lightly coat with cooking spray a 9×13-inch baking dish. Preheat oven to 375-degrees F.
- Prepare pasta according to package instructions.
- In a large skillet or stock pot over medium heat, melt 3 tablespoons butter with 2 tablespoons oil. Add diced onion and mushrooms and season with 1/2 teaspoon of salt. Cook, stirring occasionally, 5 minutes. Add sage and cook 2 minutes. Add sherry and cook, stirring occasionally for 2 minutes. Push onions, and mushrooms to one side of pan.
- Add 3 tablespoons butter. Sift in flour and whisk until smooth. Cook and stir until light tan in color, about 2 minutes. Season with remaining 1/2 teaspoon of salt. Stir everything in pan together.
- Whisk in stock, increase heat to medium and bring to a simmer.
- Whisk in milk and nutmeg. Bring back to a simmer and cook, stirring occasionally about 5 minutes.
- Remove from heat. Add drained pasta, turkey, and broccoli to the sauce and stir to combine. Stir in 1/2 cup of the grated cheese. Pour into the prepared baking dish.
- Mix together the remaining grated cheese and bread crumbs. Sprinkle over top.
- Bake at 375-degrees F until top is slightly browned and bubbly, about 30 minutes.
Originally published November 24, 2014.