📝 About This Recipe
This quintessential American comfort classic transforms leftover turkey into a luxurious, velvet-smooth pasta bake that rivals any five-star meal. Named after the legendary opera singer Luisa Tetrazzini, this dish marries tender poultry and earthy mushrooms in a rich, sherry-spiked cream sauce. It is the ultimate cold-weather indulgence, offering a perfect balance of savory depth and a satisfyingly crunchy, golden-brown topping.
🥗 Ingredients
The Pasta and 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)
The Vegetable Base
- 6 tablespoons Unsalted Butter (divided)
- 10 ounces Cremini Mushrooms (sliced thin)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 cup Frozen Peas (thawed)
The Velouté Sauce
- 1/3 cup All-purpose Flour
- 2 cups Chicken or Turkey Stock (low sodium)
- 1.5 cups Heavy Cream (at room temperature)
- 1/4 cup Dry Sherry (optional but highly recommended for depth)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 cup Parmesan Cheese (freshly grated)
The Topping
- 3/4 cup Panko Breadcrumbs
- 1/4 cup Slivered Almonds (for crunch)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package instructions for 'al dente', as it will continue to cook 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 sauté until they have released their moisture and turned golden brown, about 8 minutes.
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4
Add the diced onions to the mushrooms and cook until translucent, about 4-5 minutes. Stir in the garlic and cook for just 1 minute until fragrant.
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5
Push the vegetables to the side and melt the remaining 4 tablespoons of butter in the center. Whisk in the flour to create a roux, cooking for 2 minutes to remove the raw flour taste.
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6
Slowly whisk in the turkey stock and dry sherry, ensuring there are no lumps. Simmer for 3-5 minutes until the sauce begins to thicken.
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7
Reduce heat to low and stir in the heavy cream, nutmeg, and 1/4 cup of the Parmesan cheese. Season generously with salt and black pepper.
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8
In a very large mixing bowl, combine the cooked pasta, the turkey, the thawed peas, and the creamy mushroom sauce. Toss gently until everything is thoroughly coated.
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9
Transfer the mixture into the prepared baking dish, spreading it out evenly to the edges.
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10
In a small bowl, toss the panko breadcrumbs, slivered almonds, the remaining Parmesan cheese, and a drizzle of melted butter or olive oil.
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11
Sprinkle the topping evenly over the pasta. Bake for 25-30 minutes, or until the sauce is bubbling and the topping is a deep golden brown.
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12
Remove from the oven and let it rest for 5-10 minutes. Garnish with fresh parsley before serving to add a pop of brightness.
💡 Chef's Tips
Do not overcook the pasta initially; it should have a 'bite' so it doesn't turn mushy during the baking process. If the sauce seems too thick before baking, add an extra splash of stock or milk to loosen it up. For an extra flavor boost, use a splash of the pasta cooking water in the sauce for better adhesion. Substitute turkey with leftover rotisserie chicken if you aren't making this post-holiday. To prevent the almonds from burning, tent the dish with foil if the top browns too quickly.
🍽️ Serving Suggestions
A crisp, chilled glass of Chardonnay or a dry Pinot Grigio pairs beautifully with the cream sauce. Serve alongside a bright arugula salad with a lemon vinaigrette to cut through the richness. Roasted green beans or steamed broccoli make excellent, healthy side accompaniments. Warm garlic knots or a crusty baguette are perfect for mopping up any extra sauce. For a cozy touch, serve in wide, shallow bowls to keep the pasta warm.