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Brief Overview
Turkey Tetrazzini is one of those quietly nostalgic dishes that often appears after festive gatherings, when the fridge holds more leftover turkey than one knows what to do with. It’s a creamy pasta bake that transforms yesterday’s roast into something entirely new and deeply satisfying.
This dish is more than just a clever way to repurpose leftovers. It’s a comforting, oven baked casserole that brings together tender turkey, pasta, and a velvety sauce, all finished with a golden crust. It’s the kind of meal that feels like a warm blanket on a cold evening.
What Is Turkey Tetrazzini?
Turkey Tetrazzini is a baked pasta dish made with cooked turkey, a creamy white sauce, and a scattering of vegetables, often peas or mushrooms. The mixture is folded into spaghetti or egg noodles, topped with cheese or breadcrumbs, and baked until bubbling.
The texture is rich and layered. The sauce clings to the pasta, the turkey adds substance, and the topping brings a welcome contrast. It’s not flashy, but it’s dependable and deeply comforting, with a flavour profile that leans into savoury warmth rather than sharpness or spice.
Ingredients and Taste
The base of the dish is cooked turkey, usually breast meat, though dark meat adds depth. Spaghetti is the traditional pasta, but other shapes work too. The sauce is typically made from butter, flour, milk, and broth, sometimes enriched with cream or cheese for added richness.
Mushrooms and onions are common additions, lending earthiness and sweetness. A touch of nutmeg or black pepper gives the sauce a subtle lift. The topping might be grated Parmesan, breadcrumbs, or both, adding a crisp finish to the creamy interior.
A Taste of History
Despite its Italian sounding name, Turkey Tetrazzini is a thoroughly American invention. It’s believed to have been created in the early 1900s by a chef in San Francisco, named in honour of Luisa Tetrazzini, a celebrated Italian opera singer who was popular in the United States.
The dish gained popularity in the mid-20th century, particularly as a way to use up holiday leftovers. It became a fixture in community cookbooks and family recipe boxes, often adapted to suit what was on hand. Its flexibility is part of its enduring charm.
Though it may not carry the prestige of haute cuisine, Turkey Tetrazzini holds a special place in American food culture. It’s a dish that speaks of practicality, creativity, and the quiet joy of turning something simple into something memorable.
How to make Traditional Turkey Tetrazzini
Turkey Tetrazzini is a classic American pasta bake that turns leftover turkey into a rich, creamy dish layered with mushrooms, spaghetti, and a golden topping. Expect a comforting texture and mellow savoury flavour. See the recipe card at the bottom for printable directions
Ingredients
For the base
- 225 g dried spaghetti
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 200 g mushrooms, sliced
- 2 tablespoons plain flour
- 250 ml chicken or turkey stock
- 150 ml whole milk
- 100 ml double cream
- 2 tablespoons dry white wine (optional)
- 1⁄8 teaspoon ground nutmeg
- Salt and black pepper to taste
- 250 g cooked turkey, shredded
For the topping
- 40 g grated Parmesan cheese
- 30 g fresh breadcrumbs
- 1 tablespoon butter, melted
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, about 1 to 2 minutes shy of the package instructions. Drain and set aside. Lightly toss with a drizzle of oil to prevent sticking.
Step 2: Sauté the Vegetables
In a large pan, melt the butter with olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the mushrooms and cook until they release their moisture and begin to brown.
Step 3: Make the Roux
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 to 2 minutes to eliminate the raw flour taste. This forms the base for the creamy sauce.
Step 4: Build the Sauce
Gradually whisk in the stock, followed by the milk and cream. Stir constantly to avoid lumps. Add the wine if using, then season with nutmeg, salt, and pepper. Simmer gently until the sauce thickens, about 5 minutes.
Step 5: Combine with Turkey
Add the shredded turkey to the sauce and stir to coat. Let it warm through for a few minutes. Taste and adjust seasoning if needed. Remove from heat and set aside.
Step 6: Assemble the Dish
Preheat the oven to 180°C (fan 160°C). In a large mixing bowl, combine the cooked spaghetti with the turkey and sauce mixture. Toss gently to ensure even coating without breaking the pasta.
Step 7: Prepare the Topping
In a small bowl, mix the breadcrumbs with Parmesan and melted butter. This will form a crisp, golden crust that contrasts beautifully with the creamy filling.
Step 8: Bake the Tetrazzini
Transfer the pasta mixture into a greased baking dish. Spread it evenly, then sprinkle the breadcrumb topping across the surface. Bake uncovered for 25 to 30 minutes until bubbling and lightly browned.
Step 9: Rest Before Serving
Let the dish rest for 10 minutes after baking. This allows the sauce to settle and makes serving easier. The texture will firm slightly, making for cleaner slices.
Step 10: For Serving
Serve warm, garnished with chopped parsley if desired. A side of green beans or a crisp salad complements the richness. A squeeze of lemon can brighten the flavours if preferred.
Cooking Tips for Perfect Turkey Tetrazzini
- Use al dente pasta to prevent it from becoming mushy during baking
- Stir the sauce constantly while thickening to avoid lumps
- Add a splash of pasta water if the mixture feels too thick before baking
- For deeper flavour, sauté mushrooms until golden and caramelised
- Letting the dish rest after baking improves texture and flavour
Turkey Tetrazzini (Creamy Turkey Pasta Bake)
Ingredients
For the base
- 225 g dried spaghetti
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 200 g mushrooms sliced
- 2 tablespoons plain flour
- 250 ml chicken or turkey stock
- 150 ml whole milk
- 100 ml double cream
- 2 tablespoons dry white wine optional
- 1/8 teaspoon ground nutmeg
- Salt and black pepper to taste
- 250 g cooked turkey shredded
For the topping
- 40 g grated Parmesan cheese
- 30 g fresh breadcrumbs
- 1 tablespoon butter melted
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, about 1 to 2 minutes shy of the package instructions. Drain and set aside. Lightly toss with a drizzle of oil to prevent sticking.
- In a large pan, melt the butter with olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the mushrooms and cook until they release their moisture and begin to brown.
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 to 2 minutes to eliminate the raw flour taste. This forms the base for the creamy sauce.
- Gradually whisk in the stock, followed by the milk and cream. Stir constantly to avoid lumps. Add the wine if using, then season with nutmeg, salt, and pepper. Simmer gently until the sauce thickens, about 5 minutes.
- Add the shredded turkey to the sauce and stir to coat. Let it warm through for a few minutes. Taste and adjust seasoning if needed. Remove from heat and set aside.
- Preheat the oven to 180°C (fan 160°C). In a large mixing bowl, combine the cooked spaghetti with the turkey and sauce mixture. Toss gently to ensure even coating without breaking the pasta.
- In a small bowl, mix the breadcrumbs with Parmesan and melted butter. This will form a crisp, golden crust that contrasts beautifully with the creamy filling.
- Transfer the pasta mixture into a greased baking dish. Spread it evenly, then sprinkle the breadcrumb topping across the surface. Bake uncovered for 25 to 30 minutes until bubbling and lightly browned.
- Let the dish rest for 10 minutes after baking. This allows the sauce to settle and makes serving easier. The texture will firm slightly, making for cleaner slices.
- Serve warm, garnished with chopped parsley if desired. A side of green beans or a crisp salad complements the richness. A squeeze of lemon can brighten the flavours if preferred.
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