Turkey Tetrazzini

Turkey Tetrazzini
  • Servings: 8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 12 ounces spaghetti, linguini or other pasta, cooked al dente
  • 12 ounces mushrooms, sliced and sauteed
  • 1/2 cup butter, unsalted
  • 1/4 cup All Purpose flour
  • 1 1/2 cup whole milk
  • 1/4 cup cream
  • 2 cups chicken broth
  • 1/4 cup sherry or vermouth or dry white wine
  • 3 cups cooked turkey, coarsely chopped
  • 1 cup peas
  • 2/3 cup freshly grated Parmesan (divided in half)
  • 1/3 cup Swiss cheese, grated
  • 2 tablespoons lemon juice
  • Kosher salt and freshly ground pepper
  • Ground nutmeg (optional)
  • 1/3 cup fine fresh bread crumbs or panko
  • Freshly chopped parsley for garnish (optional)


Melt butter and blend in flour, salt, pepper and nutmeg

Gradually add the chicken broth and cook over low heat, stirring constantly until thickened.

Add milk, cream and sherry, heat to low boil, remove from heat and 1/3 cup parmesan and Swiss cheese.

Mix in the turkey, mushrooms, peas and pasta.

Place in a well buttered 13" X 9" baking dish.

Sprinkle with remaining parmesan cheese and panko crumbs.

Bake in a preheated 375 degree oven for 20 minutes until top is bubbling and well browned.

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