This dish, while Italian sounding, is an all American dish said to have originated in San Francisco; named after the Italian Opera singer, Luisa Tetrazzini .
Turkey Tetrazzini is a fancy name for a turkey casserole with a cream sauce, mushrooms and peas and we’ve always used it fora leftover dish after Thanksgiving when turkey is so abundant. But, the truth is, it’s great anytime you have some leftover turkey or chicken. I’ve found a lot of recipes for Tetrazzini can taste slightly bland so my version includes some garlic, bacon and herbs to punch up the the flavor of the sauce. Should I say, ‘BAM?’
The Best Turkey Tetrazinni with Bacon, Garlic and Herbs
Ingredients
- 12 oz spaghetti or linguini (although angel hair pasta is my favorite, do not use it in this dish as it can get overcooked easily)
- 12 oz package mushrooms, sliced
- 7 Tbsp butter; divided
- 1 1/2 cups chopped onions
- 2 cloves garlic, minced
- 1 tsp Herbes de Provence
- 1/4 cup flour
- 1 3/4 cup half and half (yes, you can substitute or combine with milk, less rich/less calories)
- 2 cups chicken broth
- 1/4 cup dry white wine or sherry
- 3 cups chopped cooked turkey
- 1 cup peas, cooked
- 4-6 slices bacon, cooked til crisp and chopped (optional, I just had some left over from my Maple Roasted Turkey with Bacon recipe and now won’t make without!)
- 1 cup freshly grated Parmesan, divided
- 1/3 cup bread crumbs
- Salt and Pepper to taste
Preparation
Preheat oven to 375°F
- Cook pasta al dente, drain well; toss w a bit of olive oil if not ready to add to sauce, and set aside.
- Melt 4 Tbsp of butter in large oven proof casserole dish. Saute onions for 5-6 minutes until they start to become translucent; add garlic and saute for 2 more minutes. Add mushrooms, herbs and 2 Tbsp of butter and cook over medium heat until liquid is evaporated, about 6-8 minutes. Set aside.
- Sprinkle flour over mixture in pan; cook over low heat, stirring constantly for 2-3 minutes to cook off flour taste.
- Stir in broth and the wine. Bring to simmer and cook over medium-low heat for about 2 minutes.
- Gradually stir in the half and half and cook for 5 minutes to thicken, stirring constantly until mixture coats the back of wooden spoon.
- Combine the pasta, sauce with mushrooms, turkey and peas in casserole. Stir in 2/3 cup of the Parmesan.
- Season to taste with salt and pepper.
- In a small bowl, combine the remaining 1/3 cup Parmesan and bread crumbs; salt and pepper to taste.
- Sprinkle the mixture evenly over the Turkey Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into small pieces.
- Bake 30 – 40 minutes until top is golden brown.
Serves 4 to 6.
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{ 4 comments… read them below or add one }
We love chicken and are always looking for new recipes, this is another one of yours that I’m going to make. We really enjoyed your chicken scaloppini and will definitely have it again.
I’m with you…chicken is my mainstay; made something similar last night; chicken, mushrooms and rice from leftovers. Tonight? Having leftovers from my leftovers!
I'm keeping the recipe to try with chicken :) I rarely buy turkey. It looks so yummy :) Thanks for the recipe
This recipe looks like a good one. I lost my good turkey tetrazine recipe years ago. Will save this one! Thanks for the post.