turkey tetrazzini

Posted on November 19, 2011 , ,
The search is over! I have found and perfected the most delicious Turkey Tetrazzini recipe of all time. Al Dente Pasta, fresh grated Parmesan cheese, panko breadcrumbs, flavorful mushrooms–you get the idea.

  • Prep Time :
    15 min
  • Cook Time :
    30 min
  • Ready Time :
    45 min
  • Servings :


  • 12 oz. Al Dente Pasta, any flavor-cooked for just 2 minutes
  • 10 oz. mushrooms, sliced thin
  • 5 tbsp. unsalted butter
  • 1/4 cup flour
  • 1.5 cups milk (2%)
  • 1.5 cups chicken broth
  • 1/4 cup white wine
  • 3 cups chopped turkey meat (or roasted chicken)
  • 2 cups peas
  • 2/3 cup freshly grated Parmesan
  • 2/3 cup panko bread crumbs
  • coarse kosher salt and pepper, to taste


In a large heavy saucepan, cook the mushrooms in 4 tbsp. of the butter over moderate heat until most of the liquid has evaporated. Stir in the 1/4 cup flour, and cook mixture over low heat stirring for 3 minutes.  Slowly, in a stream, add the milk, broth and wine to the mushrooms, stirring occasionally until mixture comes to a boil then reduce to a simmer for 5 minutes.  Mixture may be thin, but don’t worry. Add 1 tsp. coarse kosher salt and some pepper.  Add thawed peas, turkey meat, 1/3 cup of Parmesan and cooked pasta to the pot. Taste mixture for seasoning.  Transfer to a buttered, shallow 3 quart baking dish.  In a small bowl, combine the bread crumbs and the remaining Parmesan with a little coarse salt and pepper. Sprinkle over the tetrazzini and dot with the remaining Tbsp. of butter. (At this point can be covered and frozen for up to a month). Bake at 350 for 30 minutes until top is golden.  Give Thanks and Enjoy!