Turkey Tetrazzini

  • Serves

    serves 6-8


By Farideh Sadeghin

Published on November 30, 2015

Though purportedly named after the Italian opera singer Luisa Tetrazzini, this baked noodle dish is American, not Italian, and recipes for it only date back to the early 20th century. I think tetrazzini is something that everyone adapts into their own thing. Some people add ketchup. Others use canned mushrooms and omit the red bell pepper. But this version, with a smattering of colorful vegetables and a sauce enriched by sherry and parmesan, is my favorite.


  • 6 tbsp. unsalted butter
  • 1 medium yellow onion, chopped
  • 1 lb. button mushrooms, thinly sliced
  • 1 red bell pepper, seeded, stemmed, and chopped
  • 14 cup flour
  • 1 cup chicken or turkey broth
  • 1 cup milk
  • 2 cups diced cooked turkey
  • 1 12 cups shredded cheddar cheese, divided
  • 12 cup grated parmesan cheese
  • 2 tbsp. sherry
  • 1 lb. spaghetti
  • 12 cup frozen peas
  • Kosher salt and freshly ground black pepper


Step 1

Heat oven to 350°. Melt the butter in an 8-qt. saucepan over medium-high. Add the onion and cook until soft, about 5 minutes. Add the mushrooms and the pepper and cook another 5 minutes. Add the flour and cook 2 minutes longer. Pour in the stock and the milk and cook until thick, about 5 minutes. Reduce the heat to medium and stir in the turkey, half the cheddar, the parmesan, and sherry. Stir until the cheese has melted, about 8 minutes more.

Step 2

Meanwhile, bring a generously salted pot of water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente, about 8 minutes. Drain, then add the spaghetti to the pot with the sauce and stir in peas. Season with salt and pepper and spread evenly into a 9-by-13-inch baking dish. Top with remaining cheddar and bake until golden and bubbly, about 35 minutes. Let rest 5 to 10 minutes before serving.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.