Turkey Tetrazzini

Leftover turkey? Look no further! This turkey tetrazzini, a classic pasta dish made with sautéed mushrooms, a light sauce, and parmesan, will put all that turkey to delicious use!

Several months ago, one of you shared your recipe for turkey tetrazzini with me. I made it after Thanksgiving to rave reviews, and I have since made it several times since.

I love making it not only because it is delicious, but because it puts any leftover ​turkey​ and/or ​turkey stock​ to great use as well as any leftover ​cranberry sauce​ : they go lovely together!

Unlike many baked pasta dishes in which the sauce binding it all together can be on the rich side, this one is made primarily of stock, and the process for making it is not unlike making ​gravy:​ you make a roux, add a splash of Sherry, then some stock and cream. The sauce barely thickens during its 15-minute simmer, and it makes for a fairly light-tasting pasta dish overall. I find the crispy edges, thanks to a blanket of parmesan, irresistible.

According to The Joy of Cooking , turkey tetrazzini “was created nearly a century ago by the great French chef Auguste Escoffier in honor of the legendary opera star Luisa Tetrazzini. It has lost none of its appeal since.”

Indeed it has not! Find step-by-step instructions below.

How to Make Turkey Tetrazzini, Step by Step

First, gather your ingredients:

Next, boil a pound of pasta and start sautéing the mushrooms:

Drain the pasta after 6 minutes, and when the mushrooms are nicely caramelized at the edges…

…add them to a 9×13-inch pan along with the pasta:

Top with leftover turkey, anywhere from 3 to 4 cups:

Time to make the sauce: Melt 4 tablespoons of butter with 4 tablespoons of flour in a medium pot:

Cook for two minutes, whisking constantly…

… then add some Sherry:

It will sieze up, then you’ll add 5 cups of stock and 1 cup of heavy cream…

… do use an appropriate sized pot (I had to switch to a larger size):

Bring to a gentle simmer, then simmer for 15-ish minutes or until slightly thick, at which point you’ll grate in some nutmeg (optional):

Pour the light gravy/bechamel over the pasta mixture and toss to combine:

Cover with a layer of grated parmesan:

Transfer to the oven for 25-30 minutes or until bubbly and crisp at the edges:

Let rest briefly…

… then serve with leftover cranberry sauce and a simple green salad, if you wish:

Description

Leftover turkey? Look no further! This turkey tetrazzini, a classic pasta dish made with sautéed mushrooms, a light sauce, and parmesan, will put all that turkey to delicious use!

Notes:

• Adapted from a blog reader’s recipe for chicken tetrazzini, which she adapted from America, the Beautiful Cookbook (HarperCollins, 1990)

• I made a few changes to her recipe, including omitting the almonds due to a nut allergy in the family, doubling it, using penne in place of spaghettini, and a few other teensy changes.

• Mushrooms : I love maitake, which you can tear into rough pieces. I’ve also used and loved pre-sliced mixed mushrooms. In short: any variety will do!

• 1 pound pasta, any variety you have on hand from penne to spaghettini

• Kosher salt and/or flaky sea salt, to taste

• 3 tablespoons extra-virgin olive oil

• 1 pound mushrooms, any variety you like, roughly chopped or torn, see notes above

• 3 to 4 cups pulled-apart leftover turkey or chicken

• ¼ cup flour

• ¼ cup (4 tablespoons) butter

• ⅓ cup Sherry or Madeira

• 5 cups turkey stock or chicken stock or vegetable stock

• 1 cup heavy cream

• freshly grated nutmeg to taste

• 1 cup freshly grated Parmesan cheese

1. Preheat the oven to 400°F. Butter a 9×13-inch baking dish.
2. Par-boil the pasta: Bring a large pot of water to a boil. Add 2 tablespoons of kosher salt. Boil the pasta for 6 minutes. Drain. Rinse under cold water. Let dry in the colander or transfer to a large tea towel and pat dry. Transfer the pasta to the prepared baking dish.
3. Prepare the mushrooms: In a large skillet, heat the oil over high heat. Add the mushrooms and let them cook undisturbed until they begin to brown, roughly 2 minutes. Season with a big pinch of salt. Give them a stir and continue cooking until they are nicely browned on all sides. They may take 5 to 10 minutes, depending on your skillet/heat source. Taste a mushroom. Add more salt to taste if necessary. Transfer the mushrooms to the dish with the pasta.
4. Add the pulled-apart chicken or turkey to the dish with the pasta and mushrooms.
5. Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Cook for 2 minutes, whisking constantly, then add the sherry and whisk to combine. The mixture will seize and thicken. Continue cooking and whisking until the mixture pulls from the sides of the pan, then add the stock and cream. Season with 1/2 to 1 teaspoon salt, depending on the saltiness of your stock. Bring to a simmer, whisking frequently and watching closely — it will bubble up. Adjust the heat so the mixture is just barely simmering. Simmer for roughly 15 minutes, whisking occasionally until the mixture thickens slightly — it will lightly coat the back of a spoon when it’s done, but it will not be very thick. When slightly thickened, add freshly grated nutmeg to taste. Taste. Adjust with more salt if necessary — I add a few pinches of flaky sea salt at this point.
6. Assemble: Pour the sauce over the pasta, mushrooms, and turkey and toss to combine. Top with the parmesan.
7. Bake: Transfer the pan to the oven and bake until golden, roughly 25 minutes. I crank the oven up to 450ºF after 25 minutes and bake for 5 more minutes to get a little more browning on the pasta edges.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: oven, stovetop
• Cuisine: Amerian

Description

Leftover turkey? Look no further! This turkey tetrazzini, a classic pasta dish made with sautéed mushrooms, a light sauce, and parmesan, will put all that turkey to delicious use!

Notes:

• Adapted from a blog reader’s recipe for chicken tetrazzini, which she adapted from America, the Beautiful Cookbook (HarperCollins, 1990)

• I made a few changes to her recipe, including omitting the almonds due to a nut allergy in the family, doubling it, using penne in place of spaghettini, and a few other teensy changes.

• Mushrooms : I love maitake, which you can tear into rough pieces. I’ve also used and loved pre-sliced mixed mushrooms. In short: any variety will do!

• 1 pound pasta, any variety you have on hand from penne to spaghettini

• Kosher salt and/or flaky sea salt, to taste

• 3 tablespoons extra-virgin olive oil

• 1 pound mushrooms, any variety you like, roughly chopped or torn, see notes above

• 3 to 4 cups pulled-apart leftover turkey or chicken

• ¼ cup flour

• ¼ cup (4 tablespoons) butter

• ⅓ cup Sherry or Madeira

• 5 cups turkey stock or chicken stock or vegetable stock

• 1 cup heavy cream

• freshly grated nutmeg to taste

• 1 cup freshly grated Parmesan cheese

1. Preheat the oven to 400°F. Butter a 9×13-inch baking dish.
2. Par-boil the pasta: Bring a large pot of water to a boil. Add 2 tablespoons of kosher salt. Boil the pasta for 6 minutes. Drain. Rinse under cold water. Let dry in the colander or transfer to a large tea towel and pat dry. Transfer the pasta to the prepared baking dish.
3. Prepare the mushrooms: In a large skillet, heat the oil over high heat. Add the mushrooms and let them cook undisturbed until they begin to brown, roughly 2 minutes. Season with a big pinch of salt. Give them a stir and continue cooking until they are nicely browned on all sides. They may take 5 to 10 minutes, depending on your skillet/heat source. Taste a mushroom. Add more salt to taste if necessary. Transfer the mushrooms to the dish with the pasta.
4. Add the pulled-apart chicken or turkey to the dish with the pasta and mushrooms.
5. Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Cook for 2 minutes, whisking constantly, then add the sherry and whisk to combine. The mixture will seize and thicken. Continue cooking and whisking until the mixture pulls from the sides of the pan, then add the stock and cream. Season with 1/2 to 1 teaspoon salt, depending on the saltiness of your stock. Bring to a simmer, whisking frequently and watching closely — it will bubble up. Adjust the heat so the mixture is just barely simmering. Simmer for roughly 15 minutes, whisking occasionally until the mixture thickens slightly — it will lightly coat the back of a spoon when it’s done, but it will not be very thick. When slightly thickened, add freshly grated nutmeg to taste. Taste. Adjust with more salt if necessary — I add a few pinches of flaky sea salt at this point.
6. Assemble: Pour the sauce over the pasta, mushrooms, and turkey and toss to combine. Top with the parmesan.
7. Bake: Transfer the pan to the oven and bake until golden, roughly 25 minutes. I crank the oven up to 450ºF after 25 minutes and bake for 5 more minutes to get a little more browning on the pasta edges.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: oven, stovetop
• Cuisine: Amerian

Find it online : https://alexandracooks.com/2025/12/27/turkey-tetrazzini/