Thanksgiving or Christmas dinner is barely over and you are already thinking about what to do with that mountain of turkey leftovers. What to do with all that turkey? Hmmmm… Turkey sandwich, turkey salad, turkey soup, turkey jerky…? By this time, you’ve had so much turkey, you start saying gobble-gobble… sound familiar?
I’ve got just the recipe for you… Turkey Tetrazzini which is a simple casserole with a bunch of ingredients, sure to please everyone except the turkey… of course! It makes plenty so if you still have a house full of relatives hanging around, you’ll have something to feed them.
So where did this recipe originate?
Tetrazzini often thought of as an Italian recipe is actually an American dish. The dish is named after famous Italian opera star Luisa Tetrazzini and believed to be invented around 1908-1910 at the Palace Hotel in San Francisco where Tetrazzini stayed as a long-time resident. So now you know the history behind this dish, let’s talk about what goes in it…
Made with diced poultry and mushrooms with butter, cream or milk, and cheese, tetrazzini is served hot with thin pasta and garnished with parsley, cheese and sometimes bread crumbs. To make this dish creamy, some will use cream cheese however I prefer to use cream of mushroom soup and milk but it doesn’t stop you from using what sounds good to you. In my tetrazzini, I use a lot of vegetables, herbs and spices which may not be traditional but they add a ton of flavor and color.
Also some recipes add white wine but I think that with so many ingredients, the wine will be lost anyway… so I use more chicken broth and have more wine leftover for me… after all it’s the Holidays, isn’t it? Lol!
Now, I’m sure I don’t need to mention it but if you want to, you can always switch to chicken or seafood as your protein. You’re going to love this recipe so much, you’ll be gobbling it up….
- 1/2 lb. spaghetti, broken into third sections, cooked and drained *SEE FOOTNOTE
- 2 tbsp. butter
- 1/2 cup red onion, chopped
- 1/2 cup poblano or jalapeño pepper, chopped
- 1/2 cup orange pepper, chopped
- 1/2 cup red pepper or pimiento, chopped
- 6 ounces cremini mushrooms, sliced
- 2 large cloves garlic, minced
- 1 cup chicken broth, or more if needed
- 2 tbsp. all-purpose flour
- 1 cup milk
- 1 (10 oz.) can condensed cream of mushroom
- 2 cups cooked turkey, cubed
- 1/2 cup frozen peas
- Freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 tsp. fresh rosemary, chopped
- 1/4 tsp. sage
- 1/8 tsp. cayenne pepper, or to taste
- 1 1/2 cups shredded Cheddar cheese, or more if needed
- 1/4 tsp. smoked paprika
FOOTNOTE: You should cook your pasta slightly under al dente because they will continue cooking in the oven for another 30 minutes.