📝 About This Recipe
A luxurious American classic, this Turkey Tetrazzini transforms leftover poultry into a gourmet experience worthy of its namesake, the opera star Luisa Tetrazzini. It features tender turkey and earthy mushrooms enveloped in a velvety, sherry-infused cream sauce, all tossed with al dente pasta. Topped with a crisp, buttery parmesan crust, it is the quintessential comfort food that balances nostalgia with sophisticated flavors.
🥗 Ingredients
The Pasta Base
- 12 ounces Linguine or Spaghetti (broken in half if preferred)
The Creamy Sauce
- 4 tablespoons Unsalted Butter (divided)
- 8 ounces Cremini Mushrooms (sliced thin)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1/4 cup All-Purpose Flour
- 2 cups Turkey or Chicken Broth (low sodium)
- 1 cup Heavy Cream (at room temperature)
- 1/4 cup Dry Sherry (optional but highly recommended for depth)
- 1/8 teaspoon Ground Nutmeg (freshly grated is best)
The Filling
- 4 cups Cooked Turkey (shredded or cubed)
- 1 cup Frozen Peas (thawed)
- 2 tablespoons Fresh Parsley (finely chopped)
- Salt and Black Pepper (to taste)
The Golden Topping
- 1/2 cup Panko Breadcrumbs
- 1/2 cup Parmesan Cheese (freshly grated)
- 1 tablespoon Melted Butter (for the topping)
👨🍳 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 directions for 'al dente'. It should still have a firm bite as it will finish cooking in the oven.
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3
While the pasta cooks, melt 3 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook until they have released their moisture and turned golden brown, about 6-8 minutes.
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4
Add the diced onion to the skillet and sauté for another 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
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5
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light blonde roux.
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6
Slowly whisk in the turkey broth and dry sherry. Simmer for 3-5 minutes, whisking frequently, until the sauce has thickened significantly.
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7
Reduce the heat to low and stir in the heavy cream, nutmeg, salt, and pepper. Allow it to come to a gentle simmer but do not let it boil vigorously.
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8
Drain the pasta and add it directly into the sauce. Fold in the cooked turkey, peas, and fresh parsley until everything is evenly coated in the creamy sauce.
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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, mix the Panko breadcrumbs, grated Parmesan cheese, and 1 tablespoon of melted butter. Sprinkle this mixture evenly over the top of the casserole.
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11
Bake in the center of the oven for 25-30 minutes, or until the sauce is bubbling around the edges 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 before serving. This allows the sauce to set slightly so it isn't too runny when plated.
💡 Chef's Tips
Always undercook your pasta by 2-3 minutes; it absorbs the sauce in the oven and becomes perfectly tender without getting mushy. Use 'Dry Sherry' from a liquor store rather than 'Cooking Sherry' from the grocery aisle to avoid excessive salt and artificial flavors. If the sauce seems too thick before adding the pasta, splash in a little extra broth or even some of the starchy pasta water. For a flavor variation, try adding a squeeze of fresh lemon juice or a teaspoon of Dijon mustard to the sauce to cut through the richness. Leftover rotisserie chicken works perfectly as a substitute if you don't have turkey on hand.
🍽️ Serving Suggestions
Serve with a crisp green salad tossed in a sharp lemon-shallot vinaigrette to balance the creamy pasta. Pair with roasted asparagus or steamed broccoli drizzled with olive oil. A side of warm, crusty garlic bread is perfect for mopping up any extra sauce. For wine, choose a buttery Chardonnay or a light-bodied Pinot Noir. Garnish with extra fresh parsley and a crack of black pepper right before serving.