This Turkey Tetrazzini is a quick and easy way to turn leftover turkey into a hearty baked pasta that your family will love! Chunks of turkey, sliced mushrooms and pasta in a rich cream sauce topped with breadcrumbs and parmesan and broiled. This recipe will make you excited about leftovers! So delicious!
Traditionally made with chicken, tetrazzini has been around since the early 1900’s. Created by Chef Ernest Arbogast at the Palace Hotel in San Francisco. He named the dish for Italian opera singer Luisa Tetrazzini, who was a huge star at the time. The dish’s popularity continues over a century later, it’s easy to prepare and will feed a crowd.
I like to use linguine for this recipe but spaghetti would work well here too. Use a rotisserie chicken instead of turkey if you prefer!
- 3 tbsp olive oil
- 1 onion large, diced
- 4 cloves garlic minced
- 4 cups sliced button mushrooms
- 3 tbsp flour
- 1/3 cup white wine
- 500 ml sour cream
- 1 cup cream
- 1 cup chicken stock
- 4 cups cooked turkey medium dice
- 1 cup frozen peas
- 1 tbsp dried thyme
- 2 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp red pepper flakes
- 350g dried linguini broken in half
- 1/4 cup panko crumbs
- 1 cup grated parmesan
- 1/4 cup cold butter grated
- chopped Italian parsley optional
- Set water to boil in large pot for pasta. Preheat oven to 400°.
- Heat oil in a large sauce pan over med heat. Add onion, garlic and mushrooms. Saute for several minutes until onions are translucent. Add flour and stir well. Add wine and continue cooking until reduced.
- Add pasta to boiling water and cook until just al dente. While pasta is cooking, add the sour cream, cream, stock. thyme, salt, pepper and crushed red pepper to the mushroom mix. Stir until well combined. Next add the turkey and peas. Mix well.
- Drain pasta, add back to pot and transfer the turkey mixture to the pasta. Stir to combine well. Double check the seasoning and if needed add more salt and pepper. Add the entire mix to a large casserole dish.
- Sprinkle panko and parmesan evenly over pasta. Divide cold butter into small pieces (I like to use the large grate of a cheese grater for this) and dot over over top. Put casserole in oven and bake for 25 to 30 minutes until sauce is bubbly and panko has browned. Garnish with parsley if desired.