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Favorite Turkey Tetrazzini Recipe?

I am looking to make turkey tetrazzini this weekend, anyone have a favorite recipe? Thanks!

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  1. I do, it has sherry in it, if you want I can hunt the recipe down. I have a lot of files that are ancient and this recipe is in one of them. I made the recipe not to long ago, this particular one you make it all on the stove top and then bake it, is that what you're looking for?

    3 Replies
    1. re: chef chicklet

      Here are two recipes I tried which I enjoyed...One from Cooks Illustrated/America's Test Kitchen and the other from Saveur Magazine


      1. re: fourunder

        I can vouch for the ATK recipe. I do not like dishes with a cream sauce so I was very excited when I originally ran across this recipe. It is good and real find for us creamophobes.

        1. re: rockycat

          too cute...just made this 2 nights ago...well, recipe I use is VERY similar to the ATK, using chicken broth AND whole milk and sherry. It was *delicious* and reminds me how I need to cook turkey more often during the year.

    2. I really like Giada's chicken tetrazzini recipe. I'm sure you could use turkey instead. The reviews are really good, too.


      Both the ATK and the Saveur recipes sound great, too.

      1 Reply
      1. re: bear

        I'll second this one...it takes a while to make, and it's terrible for you, but it's delicious. If anyone has any suggestions to reduce the fat content without losing the flavor, I'd love to hear them.

      2. I cut this out of the newspaper a number of years ago. I love it.
        1/2 lb thin spaghetti, broken into pieces
        Salt and pepper, to taste
        6 tablespoons butter
        1/4 lb mushrooms thinly sliced
        1/4 cup flour
        salt and pepper, to taste
        1 cup chicken broth (or turkey)
        1 cup light cream
        1 tablespoon sherry
        2 packed cups diced cooked turkey
        1/2 cup grated parmesan cheese
        1/4 cup fresh white bread crumbs, toasted (I usually just use crushed croutons)
        (I've truncated the instructions.) Preheat oven to 350. Cook spaghetti and drain. In a large skillet, melt butter, cook mushrooms, stirring, for 5 minutes or until golden brown. Remove from pan. Melt the rest of the butter, whisk in flour, cook 2 min. Add broth slowly, whisking, then cream, until boiling. Cook 2 minutes, add sherry. Take pan off heat and stir in spaghetti, turkey and mushrooms. Put into casserole and sprinkle with crumbs and cheese. Bake 30 minutes until bubbling around the edges. (This freezes beautifully!)

        2 Replies
        1. re: rememberme

          It's what my family looks forward to most at Thanksgiving. The whole turkey thing on Thursday is just preamble to Turkey Tet at our house. Mine is similar to yours, but with some changes that have evolved over the years

          I use the smallest available egg noodles instead of thin spaghetti
          I add sauteed artichoke hearts -- fresh or frozen are best, but I will use canned if I need to.
          I don't always use cream; sometimes milk will do.
          I add grated cheddar cheese to the sauce.
          I top it with Parmesan cheese, but no bread crumbs or croutons. Instead i sprinkle it with good paprika (lately smoked paprika) and slivered almonds for crunch.

          Now it's confession time: sometimes, to save time, clean-up, etc., I have used canned cream of mushroom soup instead of my own bechemel sauce. I don't necessarily recommend it; I do think you sacrifice flavor. I just mention it in the interest of full disclosure. No one has ever complained.

          1. re: rememberme

            This is almost identical to my recipe, but add a pinch of nutmeg to the sauce, and sprinkle the top with a dusting of paprika. Sublime!

          2. I love the CI recipe, although in all fairness I have to admit every one of their recipes should start out with "Take out every single pot, saucepan, and skillet you own." So often I end up with a sinkful of dirty pots! But I do think they have some good stuff going on. Christopher Kimball feels a disturbance in the force when I skip one of their overly-fussy steps!!!

            1. Found it!
              1 lb thin spaghetti
              1 pk frozen small early peas
              1/4 cup each small diced celery and white onion
              2 T flour
              3 T butter
              salt and white pepper
              1/2 tsp fresh ground nutmeng
              2 cups chicken broth
              1 cup half and half
              11/3 cup sour cream
              4 T sherry
              2 cups of turkey or chicken cut into small pieces
              mushrooms - crimini - 5 oz cleaned and sliced
              1/4 cup grated parm - not canned

              Cook the spaghetti al dente
              Cook the peas briefly
              Heat oven to 350 degrees
              Melt about 1 T butter in a pan, soften the celery and onion add the mushrooms remove,I salt and pepper the veggies (using white pepper)
              Add butter to the pan blend in flour until mixture is smooth add the half and half making a a bechamel, add salt and pepper to taste and nutmeg. Should be thick and smooth.
              Add the broth, bring to a boil for 1 minute stirring constantly
              Turn heat off,stir in sour cream and sherry
              Add the pasta to the sauce, add the veggies
              stir to cover all and then gently turn into a 2 qt casserole dish
              Sprinkle with parmesean and bake until bubbly and heated through for about 35 minutes
              Serves 6 nicely
              Works with chicken and turkey.
              I got this recipe from a Bay Area newspaper over 20 years ago, and gradually over the years changed it to be mine.

              2 Replies
              1. re: chef chicklet

                Found it!

                I for one applaud and appreciate your diligence and efforts.

                1. Hi, I made this one because it called for white wine instead of sherry - I didn't have any sherry in the house. I enjoyed it. Note, I added frozen peas instead of cooked.


                  1. Making Turkey Tetrazzini tonight. Forced my chef husband to help me. Love finding this thread, and that others love this dish as well. In my Jamie Oliver Italian cookbook, he tells a sweet story of an elderly couple who suggest he eat it on his trip to Italy-- and later he finds the recipe in an old cookbook. Wikipedia says it's an American dish, so here's to US!

                    1. I don't use a recipe exactly but here is the outline. Made it today to raves.
                      I sautee onion, garlic and carrots in butter, add mushrooms untill all are soft. Sprinkle with flour add equal parts rich turkey stock ( subbing gravy for part of the stock and whole milk, cook until thickened a bit. Add thyme and lots of pepper, salt to taste., sitr in parmesan,Add halfway cooked pasta. cooked turkey cubed, thawed frozen peas. Top with more cheese and some breadcrumbs, dot iwth butter, bake.

                      1. I had posted on this earlier thread, but for our family turkey tetrazzini is the ONLY reason to host Thanksgiving. This recipe was adapted from the Women's Club cookbook that my former MIL wrote.

                        4 C leftover turkey meat cut into bite-sized pieces
                        8 oz. mushrooms, sliced
                        [I use white or crimini mushrooms, but you could make a good case for using wild seasonal mushrooms as well]
                        4 oz quartered artichoke hearts, preferably frozen (defrosted and dried on a towel)
                        6 T butter
                        6 T flour
                        4 C chicken broth
                        1 C heated cream (or half & half)
                        2 C grated extra sharp cheddar cheese
                        salt and pepper
                        ¼ C sherry
                        12 oz fine egg noodles
                        ½ C grated Parmesan cheese
                        2 oz slivered almonds (optional)

                        Melt the butter in a deep pan or Dutch oven. Sauté the mushrooms and artichoke hearts. You don’t have to cook the artichoke hearts, but caramelizing them adds a dimension.

                        Sprinkle with flour and carefully whisk it into the butter. Cook just a bit until the flour is not raw and the sauce is smooth. Add the chicken broth, whisk again, allowing it to thicken. Add the heated cream and whisk again until it has thickened.

                        Add the sherry and the shredded cheddar cheese and mix into the sauce. Mix in the turkey pieces.

                        Cook the egg noodles until they are just barely done, drain them and mix them into the sauce.

                        Butter a casserole dish (I like using those rectangular glass Pyrex pans) or spray it with cooking spray. Pour the mixture into the pan.

                        About a half-hour before you are ready to serve it, top with slivered almonds if you want the extra crunch, Parmesan cheese and paprika. Bake it at 375-degrees for 30 minutes until it is bubbly and brown.

                        Photos and more here: http://foodbeest.com/?p=4149