Dad's Day Turkey Tetrazzini

June 15, 2010
1 Rating
Author Notes

My father grew up in New York City during the Depression. He discovered Chinatown at an early age, the beginning of his love affair with noodles. When I was a kid, we'd take the subway downtown to eat lo mein in tiny basement restaurants on Mott Street.

My Mom, a pretty good sport, made my Dad spaghetti most Saturday nights, always served in his special "noodle bowl". She drew the line at this favorite of his, so I used to whip up a batch for just the two of us. Mama would simply shake her head, watching as we wolfed down noodles, always eaten with chopsticks.

When we lost my father to cancer almost twenty years ago, it just about broke my heart. I inherited many gifts from him, including his love of noodles and, of course, his noodle bowl...Happy Father's Day, Daddy - all my love, Tootie - Lizthechef —Lizthechef

Test Kitchen Notes

I had the pleasure of making (and eating!) Lizthechef's delicious Turkey Tetrazzini. Creamy, satisfying, luxurious, and not on my diet, this dish delivered! A real walk down memory lane, I just loved the retro-ness of this tasty treat. Highly recommended for buffets, potlucks, and other gatherings. (My guess is, this could be made vegetarian by substituting tofu for the turkey.) - MrsWheelbarrow —The Editors

  • Serves one dad and his daughter, with leftovers
  • 1/2 pound organic linguini
  • 1/2 pound organic Crimini mushrooms, cleaned and sliced
  • 4 tablespoons organic unsalted butter, divided use
  • 4 tablespoons AP unbleached flour
  • 2 cups homemade chicken stock
  • 3 cups cooked turkey breast, chopped or shredded into bite-sized pieces
  • 1/2 cup organic cultured sour cream (I used "Wallaby")
  • 2 tablespoons Madiera
  • Kosher salt and ground pepper to taste
  • 1 cup freshly grated parmesan, divided use
  • 4 ounces sliced, fresh organic mozzarella (I used Whole Foods "ovoline")
  • 1/2 cup panko breadcrumbs
  • Sweet Hungarian paprika
In This Recipe
  1. Bring pasta water to boil in large pot. Heat stock in microwave 90 seconds. In large skillet over medium heat, melt 3 T. of butter and saute mushrooms until slightly crispy, about 5 minutes. Whisk in the flour, cook, stirring for 2 minutes, and add the hot stock. Stir stock until sauce becomes thick enough to coat the back of a wooden spoon, about 5 minutes. Turn heat down to simmer.
  2. Preheat oven to 350 degrees. Add the turkey to simmering sauce. Once the pasta water is boiling, add salt, break the linguini in half and cook until al dente, 5 minutes. Drain pasta and add to simmering sauce. Stir and cook 2 minutes. Turn off heat.
  3. Stir in the sour cream and Madiera. Correct seasoning. Add 1/2 cup parmesan, mix well and turn pasta into a 9 X 11 glass or ceramic casserole dish. Place mozzarella slices on top of pasta. Mix remaining parmesan with panko and sprinkle evenly over casserole. Dot with small bits of remaining 1 T. of butter. Dust with a sprinkling of paprika for my Hungarian Dad. Bake 25 minutes.

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