Why You’ll Love This Turkey Tetrazzini Recipe

I love Thanksgiving dinner, but I tend to start getting antsy with my leftovers after a day or two of the traditional sliced turkey, gravy, and stuffing plate.

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For brunch and lunch, my heart belongs to the Monte Cristo Sandwich, Turkey Panini, Turkey Cranberry Sliders, or a cup of Turkey Wild Rice Soup. But, when Sunday rolls around and I’ve been outside putting up Christmas decorations, I want something extra cozy for dinner.

Enter: Turkey Tetrazzini, comfort food at its best. Here’s why my family and I love this recipe, and make it every year after Thanksgiving.

  1. It’s a great way to use leftover turkey in a dish that tastes nothing like your holiday feast.
  2. It’s versatile. Have leftover roasted chicken or a holiday ham in the fridge instead of turkey? Green beans instead of peas, or a mix of peas and carrots? This recipe works with a number of swaps and customizations to make it your own.
  3. As a casserole, it freezes well if you’re “turkey’d out”, or want to make the most of your holiday leftovers for a future dinner.
pot of bechamel sauce, shredded turkey, sauteed onions, and frozen peas

What is Tetrazzini?

Tetrazzini is an American pasta dish traditionally made with a parmesan cream sauce, wine or sherry, and mushrooms. The protein in the dish can vary between turkey, chicken, and seafood versions, such as shrimp or tuna.

While Tetrazzini is not an Italian dish, food historians agree that it was named for famous Italian soprano, Luisa Tetrazzini, in the early 20th century.

Origin accounts vary, but many attribute its creation to Chef Ernest Arbogast of the Palace Hotel in San Francisco in 1905, when Madame Tetrazzini performed in the hotel’s Palm Court. Within a few years, the dish had found its way to New York City, where it gained popularity. 1908, Good Housekeeping wrote of the dish appearing on a menu at a “restaurant on Forty-second street”, which many believe to be the Knickerbocker Hotel. (Source: Erica J. Peters, San Francisco, A Food Biography, p. 177)

Most modern Tetrazzini recipes are baked in a casserole dish with a crunchy topping, such as breadcrumbs or almonds (most often mixed with additional parmesan, or another grated cheese). Stovetop variations are common as well.

unbaked turkey tetrazzini with linguine noodles in a pot

Ingredients You’ll Need

  • Dry Spaghetti or Linguine. If you don’t have it on hand, you can also substitute fettuccine. I find that angel hair is too delicate, and bucatini, too hearty.
  • Cooked Turkey Breast. I like to roughly shred the turkey instead of cubing it for a more cohesive bite with the pasta strands. If you have dark meat turkey to use up, feel free to add it in, but the dish should mostly utilize breast meat.
  • Sliced Fresh Mushrooms. I’ve made this dish with both white button and cremini (“baby bella”) mushrooms. We prefer cremini, as they add a fuller, more mushroomy flavor to the dish.
  • Yellow Onion (or Shallot) and Garlic. Aromatics that build the sauce’s base layer of flavor.
  • Unsalted Butter. For sautéing the mushrooms and aromatics, making the roux, and the breadcrumb topping.
  • All Purpose Flour. To thicken the cream sauce.
  • Chicken Stock or Broth. The base for this Tetrazzini is a cross between velouté and béchamel, using both chicken stock for flavor and dairy for richness.
  • Dairy. I use a combination of whole milk and heavy cream for an extra luxurious sauce.
  • Dry Sherry. Sherry pairs beautifully with poultry and mushrooms, adding a hint of sweetness and mildly nutty flavor. If you don’t have dry sherry, you can substitute dry white wine (such as Pinot Grigio), or omit.
  • Ground Nutmeg. Like many cooks, I use a hint of nutmeg in almost all white sauces to add a subtle warmth and complexity.
  • Grated Parmigiano Reggiano. Adds a salty, nutty flavor to both the cream sauce and breadcrumb topping.
  • Frozen Peas. No need to defrost–they’ll cook through as the casserole bakes. If you have leftover cooked peas from a holiday dinner, feel free to add those instead!
  • Fresh Herbs. I add earthy fresh thyme leaves to the sautéed mushrooms, and fresh parsley to brighten the dish before baking.
  • Plain Panko Breadcrumbs. For the casserole’s crunchy topping.
  • Kosher Salt and Freshly Ground Black Pepper

How to Make Turkey Tetrazzini

This Turkey Tetrazzini recipe is straightforward to make, but it does require a few steps and separate pots to cook the pasta, make the sauce, and assemble the casserole. The flavor payoff is worth it!

Cook the Pasta

While you’re preparing the sauce, cook your pasta in salted water just until it’s al dente. While I never break long strands of dry pasta in half prior to cooking in my Italian recipes, I do for this American casserole. It makes the baked dish easier to scoop.

Make the Sauce

To make the Tetrazzini, start by sautéing the mushrooms and aromatics in a large pot with butter. You’ll do this in three stages: 1. sweating the mushrooms until their released liquid evaporates; 2. adding the onion or shallot to the pot, continuing to cook until the mushrooms start to brown; and, 3. stirring in the garlic and thyme for the last minute, until fragrant.

Remove the mushroom mixture from the pot and set it aside while you make the cream sauce. In the same pot, melt a few more tablespoons of butter, and stir in the flour. Cook this for just 1-2 minutes, creating a roux that will make the sauce thick and creamy.

Whisk in the chicken stock or broth, milk, cream, and sherry, and season with salt, pepper, and nutmeg. When the sauce coats the back of a spoon (it’ll take about 5 minutes of cooking), whisk in Parmigiano Reggiano until the mixture is smooth.