If you’re lucky enough to have leftover turkey from Thanksgiving dinner, I’ve got a recipe your family will love: Turkey Tetrazzini. My mama always made this for us growing up. They say “imitation is the sincerest form of flattery.” (You don’t mind if I share our little family recipe, do you Mom?)
My mom’s always been a great cook, and everyone loves her Turkey Tetrazzini. It’s requested for birthdays, holidays and other special occasions. What’s not to love about thick turkey slices and sautéed mushrooms smothered in rich wine cream sauce atop a bed of pasta?
I must confess to a dirty deed though. As a kid, I distinctly remember picking out those wonderful sautéed mushrooms, hiding and “disposing” of them. (Sorry Mom.) I know better now. The sautéed mushrooms slathered in wine cream sauce are the best part.
So I made Turkey Tetrazzini for dinner at my house the other night. We had it with tender steamed green beans and fresh orange whole cranberry sauce.
(Here’s the homemade cranberry sauce recipe.)
There was silence as everyone dug in. Lots of boys, lots of eating, not so much conversation. But I noted growing piles on several plates. Little piles of lovely sautéed mushrooms slathered in rich wine cream sauce. WHAAAATTTTT??? It’s true: what goes around comes around.
If you aren’t lucky enough to have leftover turkey to make this Turkey Tetrazzini, a rotisserie chicken works great. (Chicken Tetrazzini is delicious too.)
Turkey Tetrazzini
Ingredients
- 1 pound spaghetti noodles
- 8 ounces sliced fresh mushrooms
- 1/2 cup flour
- 7 tablespoons butter divided
- 3 cups turkey broth or chicken broth
- 1 1/2 cups light cream or half and half
- 2 tablespoons white cooking wine or sherry
- 3 cups cooked sliced turkey or chicken
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup fresh grated parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Cook spaghetti according to package directions.
- Drain.
- Place cooked spaghetti in greased 9" X 13" greased baking dish.
- Sautee sliced mushrooms in 1 tablespoon of the butter, 'til light brown. Drain off any excess juice.
- Now make the cream sauce.
- Melt 6 tablespoons butter in a saucepan over low heat.
- Whisk in 1/2 cup flour.
- Add turkey broth and cook over medium heat, stirring constantly with a whisk until smooth and thick, about 5 minutes.
- Add cream, salt, pepper and cooking wine.
- Add in sautéed mushrooms.
- Now place turkey slices on top of the cooked spaghetti.
- Pour the mushroom cream sauce over everything.
- Top with grated parmesan cheese.
- Bake uncovered at 400 degrees until hot, bubbly and just beginning to turn golden, about 25 minutes.
Notes
Turkey Tetrazzini Recipe
You may also like: Brown Butter Almond Green Beans
Judy says
Allie, your Turkey Tetrazzini looks extra irresistible! Love your photographs of food! XOXO
Tracy says
Your mom’s recipe sounds delicious! We will have to try it! I agree with Judy, your photographs are very impressive! Happy Thanksgiving Taylor’s!
Julie says
I’ve had the pleasure of receiving this dish as a gift from you. Now it’s one I bring to others! SO good.
Denise Quattrochi says
I’ve been married 28 years. About 15 years in, I asked Doug what is his favorite meal. He said Turkey Tetrazzini. I had never even heard of it! So, I did make it for him from a recipe I found that included canned mushrooms and a cream soup. I cannot wait to make this for him! He’s going to be so happy. Thank you for sharing! I’m sure it will be renamed Allie’s Turkey Tetrazzini. Perfect timing!
Allie Taylor says
D — that is TOO FUNNY!!!! Glad you got a new recipe. Douglas is in for a treat. 🙂
pinkie achor says
Looks fabulous! Have never tried it, but know both you and your mom (my sister!) are incredible cooks, so I KNOW it’s got to be outstanding.
Our favorite ‘turkey leftover’ has been the turkey stuffing (a sausage stuffing), leftover turkey, and the leftover gravy. yum!
Barbara Child says
What a yummy sounding recipe for Thanksgiving left overs! Can’t wait to try it! And, the pictures are certainly inviting! Thanks for sharing it, Allie!
Susan says
I’m going to make this Friday! I can’t tell you how many times I’ve left the leftover turkey in the refrigerator too long and had to throw it out!
Linda Jenkins says
Thank you, thank you, thank you! I have been looking for just such a recipe. Not only is it simple but it also calls comfort. I will definitely make and enjoy this tasty dish. Happy Thanksgiving everyone!
Monica says
Allie-
When do we get to fly up to New Hamp for turkey tetrazzini??
It looks delicious!!!! The girls and I want to try your chocolate sheet cake too!
Happy Thanksgiving!
The Stewart Family
Allie Taylor says
When you comin’ girl? We shall kill the fatted calf. Er……turkey! Turkey lurkey. A very Happy Thanksgiving to all the Stewarts, and all our friends in Bham!!!
Ellen says
Perfect for after Thanksgiving leftovers…I will be making this in the near future. thank you for all the great
recipe ideas!
Denise says
I can’t even begin to explain how good this recipe is. My husband and I had it for several meals over last weekend and then I froze the rest. It freezes great by the way. This weekend I asked him what he wanted for dinner, (he was traveling all week). You guessed it! More turkey tetrazzini! Brava!
suzi burnock says
Your Mom recently introduced me to your lovely blog!
Your Mom also brought this lovely Tetrazinni to us in several batches so I could pull it out on those days when I am worn out out from tending to my sick Mom.
What a treat it has been.
Allie says
Sounds just like my mom, brining you turkey tetrazzini….so glad you are enjoying it!
Yvette Couser says
You read my mind…one of my very favorite Thanksgiving leftover meals! Thanks for posting; saves me time from digging through my recipe clippings!