Original Turkey Tetrazzini Recipe

This is a rich and creamy baked dish of turkey and cooked spaghetti with a Parmesan-flavored white sauce that is frequently seasoned with sherry, mushrooms, and finished with a golden-brown crust of breadcrumbs dusted with cheese. You can use leftover holiday turkey in this recipe.

Original Turkey Tetrazzini Recipe

Ingredients

• 1 pound spaghetti or linguine, cooked al dente
• 4 cups cooked turkey, shredded or chopped
• 1 cup frozen peas (or sliced mushrooms, sautéed, if preferred)
• 6 tablespoons unsalted butter, divided
• 8 ounces sliced fresh mushrooms (like cremini or white button) - Omit if using peas only
• ½ cup all-purpose flour
• 2 cups chicken broth or stock
• 2 cups whole milk (or a mix of milk and light cream/half-and-half)
• ¼ cup dry sherry (optional, but traditional for depth of flavor)
• 1 cup grated Parmesan cheese, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of nutmeg (optional)
• ½ cup Panko or plain breadcrumbs
• 2 tablespoons melted butter
• ¼ cup grated Parmesan cheese

Directions

1. Prep the Ingredients: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Butter a 9 by 13-inch (3-quart) baking dish. Boil the spaghetti in salted water until al dente, then drain and keep warm.
2. Sauté Mushrooms (Optional):In a large skillet or pot, melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms and cook until they release their liquid and are lightly browned (about 5 to 7 minutes). Remove the mushrooms and set them aside.
3. Make the Roux: In the same saucepan (or another if there are no mushrooms), melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook 1-2 minutes stirring constantly to create a light roux.
4. Prepare the Sauce: Gradually add the chicken broth, and then the milk, stirring until smooth. Bring to a very low simmering, whisking all the time and let it cook until the sauce slightly thickens (for 3-5 minutes). Remove from heat.
5. Finish the Sauce: Whisk in the sherry (if using), ¾ cup of the Parmesan cheese, salt, pepper and nutmeg (if using). Whisk until the cheese has melted and the sauce is smooth.
6. Transfer to a large bowl and add the cooked spaghetti, the cooked turkey and reserved mushrooms (if using), and frozen peas. Pour the cream sauce over the mixture and toss carefully in order to coat everything evenly.
7. Bake: Pour mixture into prepared baking dish.
8. Make The Topping: In a small bow l, mix together the breadcrumbs, remaining ¼ cup Parmesan cheese and 2 tablespoons melted butter. Evenly sprinkle the top of the casserole with this mixture.
9. Bake: Cook for 30 to 40 minutes, or until the sauce is bubbling around edges and topping is golden-brown. Allow to stand for 5-10 minutes before serving.