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Turkey Tetrazzini




Source of Recipe


Sara Moulton





• 10 ounces mushrooms, slice thin (about 4 cups)
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 3/4 cups milk
• 2 cups chicken broth
• 1/4 cup dry white wine
• 10 ounces spaghetti
• 3 cups coarsely chopped cooked turkey, including cooked turkey, including cooked giblets if desired
• 1 cup cooked peas
• 2/3 cup freshly grated parmesan
• 1/3 cup fine fresh bread crumbs

In a large heavy saucepan, cook the mushrooms in 3/4 cup of the butter over moderate heat, stirring until most of the liquid they give off has evaporated.

Stir in the flour and cook the mixture over low heat, stirring for 3 minutes.

Add in a stream the milk, the broth and the wine, stirring, bringing the mixture to a boil, stirring and simmer the sauce for 5 minutes.

In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.


In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste.

Stir in the 1/3 cup of parmesan, and transfer the mixture to a buttered shallow 3-quart casserole.

In a small bowl combine well the remaining 1/3 cup parmesan, the bread crumbs, and salt and pepper to taste.

Sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits (the Tetrazzini may be prepared up to the point one month in advance and kept frozen and covered).

Bake the Tetrazzini in the middle of a preheated 375 degree Fahrenheit oven for 30 to 40 minutes, or until it is bubbling and the top is golden. Serves 4 - 6 people. Cooking time: 30 - 40 minutes.