Make Ahead


November  1, 2016
2 Ratings
Photo by ChefJune
  • Makes at least 10 servings
Author Notes

I debated about whether to enter this since there are at least five other iterations of it in this very contest. However, I can assure you none is better than this version. :) It's my all-time favorite way to repurpose the Thanksgiving bird. If you don't have turkey (or don't want it), Tetrazzini is just as delicious made with chicken or lump crabmeat. This recipe is very large, so you'll need your jumbo Pyrex casserole. (I think it measures 13 x 17.) —ChefJune

What You'll Need
  • 1/2 cup unsalted butter
  • 1 pound mushrooms, sliced (I like Creminis with turkey)
  • 1/3 cup organic all-purpose flour
  • 1 cup heavy cream
  • 3 1/2 cups turkey (or chicken) stock
  • 1/4 cup Fino Sherry
  • 1 cup grated Parmigiano Reggiano cheese
  • 5 cups cooked, diced turkey (chicken or lump crab)
  • 1 pound spaghetti, cooked
  • 1/2 teaspoon sea salt (or to taste)
  1. Heat oven to 350 degrees, F.
  2. In a large saucepan, melt the butter and saute mushrooms for 5 minutes or until most of the liquid has evaporated. Stir in flour. Gradually stir in stock and cook, stirring almost continuously until sauce is thickened. Stir in cream, Sherry, salt and half of the cheese. Simmer for 5 minutes, stirring constantly.
  3. Butter the baking dish. Arrange 1/3 of the pasta in the dish. Sprinkle over half of the meat and spread 1/3 of the sauce. Repeat layers. Cover with remainder of spaghetti and sauce. Sprinkle with remainder of the cheese.
  4. Bake for 35 to 40 minutes, until the top is crusty and brown.
  5. Optional: I like to mix the cheese topping with 1/3 cup whole wheat breadcrumbs. It makes for a more rustic and crisper crust.
  6. This is the time for a really rich Chardonnay. Corton-Charlemagne, anyone?

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