Turkey Tetrazzini Recipe

Of all the dishes that signal pure, unadulterated comfort, Turkey Tetrazzini holds a special place in my heart and my kitchen. It’s the recipe my family begins to ask for the moment the Thanksgiving feast is over, their eyes already on the mountain of leftover turkey. This isn’t just a recipe for leftovers; it’s a culinary transformation. It takes the humble remnants of a holiday meal and elevates them into a bubbling, creamy, golden-crusted casserole that feels like a hug in a dish. The first time I perfected this version, the silence at the dinner table was broken only by the sound of forks scraping against the casserole dish. My kids, who can be notoriously picky, asked for seconds. My husband declared it “better than the Thanksgiving dinner itself.” That’s the magic of a truly great Turkey Tetrazzini—it’s a dish that creates its own wonderful memories, standing proudly on its own as a star of the dinner table. It’s the perfect blend of savory turkey, earthy mushrooms, and tender pasta, all enveloped in a rich, velvety cream sauce that you’ll want to make again and again.

What Exactly Is Turkey Tetrazzini? A Comfort Food Legend

Before we dive into the nuts and bolts of creating this masterpiece, it’s worth knowing where it comes from. Turkey Tetrazzini is a quintessentially American dish, a baked pasta casserole that is as rich in flavor as it is in history. The dish is named after the famed Italian opera soprano, Luisa Tetrazzini, who was a global superstar in the early 20th century. While she was a celebrated figure in opera houses around the world, her connection to this dish is most strongly tied to her time in San Francisco.

Legend has it that the chef at the Palace Hotel in San Francisco created the dish in her honor around 1908-1910. He wanted to create something decadent and memorable, just like the singer herself. The original recipe featured poultry (often chicken or turkey) and mushrooms in a rich cream and Parmesan sauce, served over delicate spaghetti. The combination of pasta, a creamy sauce, and a baked, cheesy topping struck a chord with the American palate, and its popularity soared.

Over the decades, Turkey Tetrazzini became the go-to solution for one of America’s most beloved culinary challenges: what to do with leftover Thanksgiving turkey. It’s a dish built on resourcefulness but delivers pure indulgence. The core components remain the same:

• Poultry: Diced or shredded turkey (or chicken).
• Pasta: Traditionally spaghetti or linguine.
• Sauce: A creamy béchamel or sherry-cream sauce.
• Vegetables: Sautéed mushrooms are non-negotiable for that classic umami flavor. Onions, garlic, and sometimes peas or celery are also included.
• Topping: A generous layer of cheese and often buttered breadcrumbs for a crunchy, golden-brown finish.

This recipe honors that tradition while simplifying the process and maximizing the flavor, ensuring it becomes a legend in your own home.

The Key Ingredients for a Flawless Turkey Tetrazzini

The beauty of this dish lies in its use of staple ingredients. However, the quality of those ingredients and how you treat them will elevate your tetrazzini from good to unforgettable. Let’s break down the role of each component.

The Pasta: The Foundation of the Casserole

Traditionally, long, thin pasta like spaghetti or linguine is used. When broken in half, these strands weave themselves perfectly throughout the casserole, ensuring that every bite has a wonderful texture and can hold onto the creamy sauce. You want a pasta that is sturdy enough not to turn to mush during the baking process.

• Best Choices: Spaghetti, linguine, fettuccine.
• Good Alternatives: If you prefer short pasta, shapes like penne, rotini, or egg noodles also work well as they have nooks and crannies to trap the sauce.
• The Golden Rule: Always cook your pasta to al dente (meaning “to the tooth”). It should still have a slight bite. It will continue to cook in the oven, and undercooking it slightly at this stage prevents a mushy final product.

The Turkey: The Star of the Show

This is where your Thanksgiving leftovers truly shine. The rich, savory flavor of roasted turkey is the heart of the dish.

• Best Choice: A mix of both white and dark meat from a roasted turkey. The white meat provides lean protein, while the dark meat adds moisture and a deeper, richer flavor.
• No Leftovers? No Problem: You can easily make this recipe any time of year. Simply roast a turkey breast, or for a quicker option, buy a pre-cooked rotisserie chicken from the grocery store and shred the meat. You can also quickly poach or pan-sear a couple of turkey or chicken breasts.

The Creamy Sauce: The Soul of the Dish

The sauce is what brings everything together. Our recipe uses a classic béchamel sauce, which is a milk-based sauce thickened with a roux (a mixture of butter and flour). We enrich it with chicken broth for savory depth and a touch of dry sherry for its signature flavor.

• The Roux: This is the foundation. Melting butter and cooking the flour in it for a minute or two is crucial. This cooks out the raw flour taste and allows it to thicken the sauce smoothly.
• The Liquids: Use whole milk for the richest, creamiest texture. The chicken broth adds a savory, salty depth that complements the turkey perfectly.
• The Secret Ingredient (Dry Sherry): This is the classic, game-changing ingredient. A small amount of dry sherry adds a complex, nutty aroma and flavor that cuts through the richness of the cream and cheese. If you don’t have it, you can substitute it, but it’s highly recommended for that authentic tetrazzini taste.

The Vegetables: Building Layers of Flavor

• Mushrooms: These are essential. They provide a deep, earthy, umami flavor that is a hallmark of the dish. Cremini (baby bella) mushrooms have a more robust flavor than white button mushrooms, but either will work.
• Aromatics: Yellow onion and garlic create the foundational flavor base for the entire sauce. Sautéing them until soft and fragrant is a critical first step.
• Peas: A handful of frozen peas, added at the end, provides a pop of color and a touch of sweetness that brightens up the rich dish.

The Cheese and Topping: The Golden Crown

• In the Sauce: Finely grated Parmesan cheese is stirred directly into the sauce. It adds a salty, nutty flavor that melts beautifully.
• On Top: A combination of more Parmesan and a good melting cheese like Gruyère, Monterey Jack, or sharp white cheddar creates a delicious, bubbly cheese layer.
• The Crunch: Buttered panko breadcrumbs are the ultimate topping. Panko breadcrumbs are lighter and flakier than traditional breadcrumbs, resulting in a superiorly crispy and golden-brown crust.

Ingredients

• Pasta: 1 lb (450g) spaghetti or linguine
• Butter: 6 tablespoons, unsalted, divided
• Mushrooms: 1 lb (450g) cremini mushrooms, cleaned and sliced
• Onion: 1 large yellow onion, finely chopped
• Garlic: 4 cloves, minced
• Flour: 1/2 cup all-purpose flour
• Chicken Broth: 2 cups, low-sodium
• Milk: 2 cups whole milk, warmed
• Dry Sherry: 1/4 cup (optional, but highly recommended)
• Seasoning: 1 teaspoon salt (or to taste), 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg
• Turkey: 4 cups cooked turkey, shredded or cubed
• Peas: 1 cup frozen peas, thawed
• Cheese: 1 cup freshly grated Parmesan cheese, divided, plus 1 cup shredded Gruyère or Monterey Jack cheese
• Topping: 1 cup panko breadcrumbs
• Garnish: 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions for Perfect Turkey Tetrazzini

Follow these detailed steps to ensure your casserole is creamy, flavorful, and perfectly baked every time.

Step 1: Prepare the Pasta and Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a large 9×13 inch (or equivalent 3-quart) baking dish. Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti, breaking it in half first if desired. Cook according to package directions until it is al dente. It’s very important not to overcook it, as it will cook further in the oven. Once cooked, drain the pasta well and set it aside.

Step 2: Sauté the Mushrooms and Aromatics
In a large Dutch oven or a heavy-bottomed pot over medium-high heat, melt 2 tablespoons of the butter. Add the sliced mushrooms and cook, stirring occasionally, for about 8-10 minutes. Don’t overcrowd the pan; cook in batches if necessary. The mushrooms will first release their water, and then they will begin to brown and caramelize. This browning process is key for developing deep flavor. Once browned, remove the mushrooms from the pot with a slotted spoon and set them aside.

In the same pot, melt another 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 5-7 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Step 3: Create the Rich and Creamy Sauce
Sprinkle the all-purpose flour over the cooked onions and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste. This forms the roux, which will thicken your sauce.

Slowly, and a little at a time, pour in the dry sherry (if using), whisking constantly to deglaze the pot and scrape up any browned bits from the bottom. Let it bubble for about 30 seconds. Gradually whisk in the chicken broth, followed by the warmed milk. Continue to whisk constantly to prevent any lumps from forming.

Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for 5-8 minutes, stirring frequently, until it has thickened enough to coat the back of a spoon. Remove the sauce from the heat. Stir in the salt, black pepper, nutmeg, and 1/2 cup of the grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth. Taste the sauce and adjust seasoning if necessary. It should be well-seasoned.

Step 4: Combine All the Components
To the pot with the cream sauce, add the cooked and drained spaghetti, the cooked mushrooms, the shredded turkey, and the thawed peas. Gently fold everything together until the pasta and all ingredients are evenly coated in the luxurious sauce.

Step 5: Assemble and Bake the Casserole
Pour the tetrazzini mixture into your prepared 9×13 inch baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of Parmesan cheese and the 1 cup of shredded Gruyère (or other melting cheese) evenly over the top.

In a small bowl, melt the final 2 tablespoons of butter. Add the panko breadcrumbs and toss to coat them evenly in the butter. Sprinkle the buttered breadcrumbs over the cheese layer.

Bake, uncovered, for 25-30 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is golden brown and crispy.

Step 6: Rest and Serve
Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to set up slightly, making it easier to serve. Garnish with fresh chopped parsley just before bringing it to the table.

Nutrition Facts

• Servings: 8-10
• Calories per serving: Approximately 680-750 kcal (This is an estimate and can vary based on specific ingredients like the type of milk, cheese, and fat content of the turkey used).

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

How to Serve

Turkey Tetrazzini is a hearty, all-in-one meal, but serving it with a few simple sides can create a more balanced and impressive dinner.

• As a Standalone Star: Serve generous scoops directly from the casserole dish onto warm plates. The creamy pasta, savory turkey, and crunchy topping are a complete experience on their own.
• With a Crisp Green Salad: The richness of the tetrazzini is perfectly balanced by a light, acidic counterpoint.
  • A simple mixed green salad with a sharp lemon vinaigrette.
  • A Caesar salad (go easy on the creamy dressing).
  • An arugula salad with shaved Parmesan and a balsamic glaze.
• With Roasted or Steamed Vegetables: To add more greens to the meal, simple vegetable sides are an excellent choice.
  • Steamed green beans with a squeeze of lemon.
  • Roasted broccoli or asparagus tossed with olive oil and garlic.
  • Sautéed spinach with a pinch of nutmeg.
• With Bread for Dipping: No one can resist sopping up the extra creamy sauce.
  • Warm, crusty garlic bread.
  • Soft dinner rolls.
  • A slice of rustic sourdough bread.
• Garnishes for a Final Flourish:
  • A sprinkle of fresh chopped parsley or chives for color and freshness.
  • An extra grating of Parmesan cheese at the table.
  • A dash of red pepper flakes for those who enjoy a little heat.

5 Additional Pro Tips for Tetrazzini Success

1. Brown the Mushrooms Properly: Don’t rush this step. The key to deep, savory, umami flavor from mushrooms is allowing them to brown in the pan. Give them space (don’t overcrowd the pan) and let them cook until their moisture has evaporated and they develop a dark golden color. This single step adds an incredible layer of flavor to the entire dish.
2. Warm Your Milk: When making the béchamel sauce, adding cold milk to the hot roux can cause the sauce to seize up and become lumpy. Gently warming the milk in the microwave or in a small saucepan before slowly whisking it in helps ensure a silky-smooth, lump-free sauce every time.
3. Taste and Season at Every Stage: Great cooking is about building layers of flavor. Salt the pasta water. Season the mushrooms as they cook. Most importantly, taste the final sauce before you combine it with the other ingredients. It needs to be well-seasoned on its own, as the pasta and turkey will absorb some of that flavor. A pinch of nutmeg might sound odd, but it’s a classic addition to cream sauces that enhances their richness.
4. Shred Your Own Cheese: While pre-shredded cheese is convenient, it is often coated with anti-caking agents like potato starch or cellulose. These additives can prevent the cheese from melting as smoothly, sometimes resulting in a grainy texture. For the creamiest, most luscious sauce and cheese topping, buy blocks of Parmesan and Gruyère and grate them yourself.
5. Let it Rest After Baking: This might be the hardest tip to follow because the bubbling, golden casserole will be calling your name. However, letting the tetrazzini rest for at least 10-15 minutes after it comes out of the oven is crucial. This allows the molten sauce to cool slightly and set up, so when you scoop it out, you get a cohesive portion rather than a soupy puddle.

Frequently Asked Questions (FAQ)

1. Can I use chicken instead of turkey?
Absolutely! This recipe works perfectly with chicken. It’s an excellent way to use up leftover rotisserie chicken or any cooked chicken you have on hand. Simply substitute the 4 cups of cooked turkey with 4 cups of shredded or cubed cooked chicken.

2. I don’t cook with alcohol. What’s a good substitute for the dry sherry?
The sherry adds a unique depth, but you can definitely make a delicious tetrazzini without it. The best substitution is to use an equal amount (1/4 cup) of additional low-sodium chicken broth. To mimic some of the complexity, you can add a teaspoon of white wine vinegar or a squeeze of lemon juice to the sauce at the end to add a touch of acidity.

3. How can I make this recipe ahead of time?
Turkey Tetrazzini is a fantastic make-ahead meal. You can assemble the entire casserole up to the point of baking (but don’t add the breadcrumb topping yet). Cover the dish tightly with plastic wrap or foil and refrigerate for up to 2 days. When you’re ready to bake, let it sit at room temperature for 30 minutes. Prepare and add the buttered breadcrumb topping, then bake as directed, adding an extra 10-15 minutes to the baking time to ensure it’s heated through.

4. My sauce came out lumpy. How can I fix it?
Lumps in a cream sauce are usually caused by adding the liquid too quickly or by the liquid being too cold. If you find your sauce is lumpy, the best fix is to use an immersion blender directly in the pot for a few seconds to smooth it out. If you don’t have one, you can carefully transfer the sauce to a regular blender and pulse until smooth, then return it to the pot. A vigorous and continuous whisking can also help break down smaller lumps.

5. Can I freeze Turkey Tetrazzini?
Yes, this casserole freezes very well. For best results, bake it in a freezer-safe dish. Let it cool completely, then cover it tightly with a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator. Remove the plastic wrap and foil, and bake at 375°F (190°C) for 25-35 minutes, or until it’s hot and bubbly all the way through. You can even bake it from frozen, but you will need to cover it with foil for the first 45 minutes and then bake uncovered for another 20-30 minutes, for a total cooking time of over an hour.

Print