Make Ahead

Turkey Tetrazzini

November 27, 2009
3 Ratings
Photo by Nicole Franzen
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 4
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

What You'll Need
  • 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°F.
  2. In the meantime, heat butter and olive oil in a deep skillet. When melted, add shallots, then mushrooms. Sauté until mushrooms are brown, about 5 to 7 minutes.
  3. Add vermouth to pan, scraping all the little bits together, another 1 to 2 minutes.
  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, about 3 minutes.
  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.

See what other Food52ers are saying.

  • pierino
  • AntoniaJames
  • QueenOfGreen
  • arcane54

11 Reviews

arcane54 November 29, 2016
No tomatoes, but used what remained of some jarred peppers, chanterelles, some shredded kale... lovely, comforting, and effective use of this-n-that in the fridge.
QueenOfGreen November 29, 2016
Mmm, chanterelles. Sounds wonderful!
allekas November 27, 2016
Outstanding recipe for clearing the refrigerator of lingering leftovers. I didn't have mushrooms but I did have chard so I sautéed the stems with the onions and steamed the roughly chopped leaves over the pasta water very briefly. A can of drained diced tomatoes subbed for the tomatoes nicely. I scavenged the bits of cheese plate leftovers for some of the parmesan and mixed an extra handful into everything at step 7 instead of layering. I don't like turkey in general but this recipe made me consider being talked into making one again next year.
QueenOfGreen November 29, 2016
We love turkey in our house, but love this too! It's a win-win! Glad you liked it!
Almane June 23, 2015
I've made this many times now. I double the sauce recipe and the bread crumb topping recipe. I also add fresh green peas instead of tomatoes. I use pan sautéed chicken instead of turkey. Absolutely wonderful! We just ate it tonight, and my husband went back for thirds. He remarked that it was like candy. Thank you for sharing this recipe!!
QueenOfGreen July 1, 2015
Awesome! I love the addition of something green. Will have to try it.
Snuffy January 2, 2012
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.
QueenOfGreen January 3, 2012
So glad you enjoyed it!
pierino December 9, 2011
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.
Oksana December 6, 2011
I will try it with chicken - we don't eat turkey
AntoniaJames November 30, 2009
Mmmmm, yummm . . . . .comfort food! It's been ages since I've had this. What a great idea. Thanks for posting it!!