📝 About This Recipe
Originally named after the legendary opera singer Luisa Tetrazzini, this modern American comfort classic transforms leftover holiday turkey into a luxurious, creamy masterpiece. This version elevates the traditional hotdish with a velvety sherry-infused Mornay sauce, earthy sautéed mushrooms, and a signature golden panko-parmesan crust. It is the ultimate cold-weather bake, offering a sophisticated blend of textures and a nostalgic flavor profile that defines home-cooked elegance.
🥗 Ingredients
The Pasta & Poultry
- 1 pound Thin Spaghetti or Linguine (broken in half)
- 4 cups Cooked Turkey (shredded or cubed, ideally a mix of white and dark meat)
- 1 cup Frozen Sweet Peas (thawed)
The Aromatic Base
- 6 tablespoons Unsalted Butter (divided)
- 10 ounces Cremini Mushrooms (thinly sliced)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
The Creamy Sauce
- 1/3 cup All-Purpose Flour
- 1/4 cup Dry Sherry (optional but highly recommended for depth)
- 3 cups Chicken or Turkey Stock (low sodium)
- 1 cup Heavy Cream (at room temperature)
- 4 ounces Cream Cheese (softened and cubed)
- 1/8 teaspoon Fresh Nutmeg (freshly grated)
- to taste Kosher Salt and Black Pepper
The Topping
- 3/4 cup Panko Breadcrumbs
- 1/2 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish generously with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (about 2 minutes less than package directions), as it will finish cooking in the oven. Drain and set aside.
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3
In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3-4 minutes until they begin to brown, then stir and cook until tender.
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4
Add the diced onions to the skillet with the mushrooms. Sauté for 5 minutes until translucent. Stir in the minced garlic and cook for just 60 seconds until fragrant.
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5
Add the remaining 4 tablespoons of butter to the skillet. Once melted, sprinkle the flour over the vegetables. Whisk constantly for 2 minutes to cook out the raw flour taste, creating a light golden roux.
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6
Slowly pour in the dry sherry to deglaze the pan, scraping up any browned bits from the bottom. Gradually whisk in the stock and heavy cream, ensuring no lumps remain.
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7
Bring the sauce to a gentle simmer. Whisk in the cubed cream cheese until completely melted and the sauce is thick and glossy. Season with nutmeg, salt, and plenty of cracked black pepper.
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8
In a very large mixing bowl, combine the cooked pasta, shredded turkey, and thawed peas.
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9
Pour the creamy mushroom sauce over the pasta mixture. Toss gently with tongs or a large spatula until every strand of pasta is thoroughly coated in the sauce.
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10
Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
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11
In a small bowl, mix the panko breadcrumbs, grated parmesan, and chopped parsley. Sprinkle this mixture evenly over the top of the casserole.
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12
Bake for 25-30 minutes, or until the sauce is bubbling around the edges and the topping has turned a beautiful golden brown.
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13
Remove from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly so it isn't too runny when plated.
💡 Chef's Tips
Don't overcook the pasta! Boiling it to 'al dente' in the water means it will become mushy after 30 minutes in the oven; aim for slightly firm. If you don't have leftover turkey, a store-bought rotisserie chicken works perfectly as a substitute. For an extra flavor punch, use the fat from the turkey roasting pan to replace some of the butter in the roux. If the sauce seems too thick before baking, add an extra splash of stock; the pasta will absorb a significant amount of liquid in the oven. Always grate your own Parmesan cheese; pre-shredded varieties have anti-clumping agents that prevent them from melting smoothly into the topping.
🍽️ Serving Suggestions
Serve with a crisp, acidic green salad dressed in a lemon vinaigrette to cut through the richness of the cream sauce. A chilled glass of Chardonnay or a dry Pinot Grigio pairs beautifully with the earthy mushrooms and creamy textures. Roasted garlicky green beans or steamed broccoli florets make excellent side vegetables. Warm, crusty sourdough bread is perfect for mopping up any extra sauce on the plate.