Turkey Tetrazzini
Thanksgiving or Christmas dinner is barely over and you’re already thinking about what to do with that mountain of turkey leftovers 🦃. What to do with all that meat? Hmmmm… Turkey Croquettes, Club Sandwich, Turkey Chili Tex-Mex Style, Turkey Salad like my Julienne, Turkey or Chicken Pot Pie Turkey Jerky, Turkey Noodle Soup, Turkey à la King, Turkey Zucchini Boats…? By this time, you’ve had so much turkey, you start saying gobble-gobble… sound familiar?
I’ve got just the recipe for you… my 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, Turkey Tetrazzini is served hot with thin pasta and garnished with parsley, cheese and sometimes breadcrumbs. You can elevate this dish by making your pasta from scratch 🍝. To view the recipe, click on this link… Homemade Pasta
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. If you do have time though, make my Cream of Mushroom Soup… this will give even more flavor to this dish! In my Turkey 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. I’m telling you, you’re going to love this Turkey Tetrazzini recipe so much, you’ll be gobbling it up….
Bon Appétit! 🍽
Check out these other delicious recipes where turkey leftovers can be used…🦃😀
– Brunswick Stew
– Monte Cristo Sandwich
– Chicken Stuffed Crêpes with Poblano Sauce
– Turkey Pasta Casserole
– Turkey Fettuccine Alfredo
and for even more poultry recipes 🐓🦃, click on this link… Recipe Category • Poultry
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Turkey Tetrazzini
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Ingredients
- 1/2 lb. spaghetti, broken into third sections, cooked and drained Footnote
- 2 tbsp. butter tips & tricks
- 1/2 cup red onions, chopped
- 1/2 cup poblano or jalapeño peppers, chopped
- 1/2 cup orange peppers, chopped
- 1/2 cup red peppers or pimientos, chopped
- 6 ounces cremini mushrooms, sliced
- 2 large cloves garlic, minced
- 2 tbsp. unbleached all-purpose flour
- 1 cup low-sodium chicken broth, or more if needed
- 1 can (10 oz.) condensed cream of mushroom see Recipe
- 1 cup milk
- 2 cups cooked turkey, cubed see Recipe
- 1/2 cup frozen peas
- 1/2 tsp. fresh rosemary, chopped tips & tricks
- 1/4 tsp. ground sage
- 1/8 tsp. cayenne pepper, or more to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 1/2 cups shredded Cheddar cheese, or more if needed
- 1/4 tsp. smoked paprika
- 1 tbsp. fresh chopped parsley tips & tricks
Directions
- Preheat oven to 350ºF.
- In a large skillet over medium heat, melt butter. Add onions and sauté until softened. Add peppers and sauté for 3 minutes. Add mushrooms and cook for 3 minutes as well. Add garlic and sauté for 1 minute.
- Add flour and stir until the vegetables are well coated.
- Pour in broth and stir until well combined.
- Bring to a boil and cook for 2-3 minutes or until thickened. Reduce the heat to low, add milk and condensed cream of mushroom soup. Cook the mixture for 5 minutes.
- Add cooked turkey, peas, rosemary, sage, cayenne and black pepper; mix until combined. Add cooked pasta and stir well.
- Transfer the mixture into a 9 x 13 baking dish coated with cooking spray. Cover with foil and bake for 20 minutes.
- Remove from the heat and sprinkle the top with cheese, paprika and parsley.
- Return to the oven and bake, uncovered, for 5 to 10 minutes or until the cheese is melted.
Notes
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