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.)
- 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
- Preheat oven to 400 degrees.
- Cook spaghetti according to package directions.
- 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.
Turkey Tetrazzini Recipe
You may also like: Brown Butter Almond Green Beans