Turkey Tetrazzini

By • November 27, 2009 • 5 Comments

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Author Notes: When I was younger, this was quite arguably my favorite part of Thanksgiving – even though it didn’t occur until a day later! And though I know the addition of nutmeg isn’t original to my family, Lord bless whoever thought of that. I love the heavenly scent in the creamy sauce. These days I’m probably still just as much of a Pasta Pants as I ever was then, but try to make it a little lighter than the original – even if only slightly!QueenOfGreen

Serves 4

  • 6 ounces long pasta (anything from linguine to pappardelle)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 small shallots, thinly sliced
  • 8-10 cremini mushrooms, quartered
  • 1/4 cup dry vermouth
  • 1 tablespoon flour
  • 1/2 cup light cream
  • 3/4 cup chicken broth
  • 1/4 teaspoon nutmeg
  • 4 small plum tomatoes
  • 2 cups pre-cooked turkey, cubed
  • 2 teaspoons butter, melted
  • 2 tablespoons grated Parmesan
  • 2 tablespoons fine breadcrumbs
  1. Cook pasta 'al dente' according to package directions. Heat oven to 400 degrees.
  2. In the meantime, heat butter and olive oil in a deep skillet. When melted, add shallots, then mushrooms. Saute until mushrooms are brown.
  3. Add vermouth to pan, scraping all the little bits together.
  4. Sprinkle flour into the pan while whisking constantly. When flour has browned slightly, slowly pour cream into the pan in a steady stream while continuing to whisk constantly. Add the broth, still whisking, to thin the sauce.
  5. Add nutmeg, and season with salt.
  6. Add chopped tomatoes, and cook until slightly softened.
  7. Toss half of sauce with drained pasta to coat. Arrange pasta in a casserole dish. Layer the turkey over the pasta, and pour the remaining sauce over all.
  8. Combine the melted butter with Parmesan and breadcrumbs, and sprinkle over the turkey.
  9. Bake just briefly until heated through and topping is browned. About 10 minutes.
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Comments (5) Questions (1)

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almost 3 years ago Snuffy

I baked this yesterday and it was such a wonderful delight to my husband and I. I will definitely keep this in my file of recipes. Delicious! Thanks so much for sharing.

Artdecowoman-main_full_green

almost 3 years ago QueenOfGreen

So glad you enjoyed it!

Zester_003

about 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

This is definitely "old school" and if my memory is intact it was invented in San Francisco in honor of an opera singer. But then my personal preference for turkey is hand carved at Lefty O'Doul's down on Geary near Powell.

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about 3 years ago Oksana

I will try it with chicken - we don't eat turkey

New_years_kitchen_hlc_only

about 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmmm, yummm . . . . .comfort food! It's been ages since I've had this. What a great idea. Thanks for posting it!!