Experience old-school comfort and timeless flavor with this Turkey Tetrazzini.
No one is exactly sure of the origins of turkey Tetrazzini, but there are several stories of its invention, and one fact shared among them that does not appear to be in dispute. Although the dish is clearly American, it was named after famous Italian soprano Luisa Tetrazzini. One legend has it that Chef Ernest Arbogast of the Palace Hotel in San Francisco, created the dish after the opera star performed at the hotel’s Palm Court in the early 1900s. Another story claims that Chef Pavani of the Knickerbocker Hotel in New York City created the dish to please Ms. Tetrazzini.
Despite its creation at the beginning of the twentieth century, turkey Tetrazzini didn’t achieve its greatest popularity until the 1960s, when it was hailed by cookbook authors of the day as simple to make, tasty, economical (thanks, partly, to the use of canned cream soup), and a great vehicle for leftover turkey.
We think you will agree. But what makes our recipe for turkey Tetrazzini far superior to the one from the 1960s is the sauce made from scratch, a rich and velvety mix of chicken stock, half-and-half, and cream cheese made even more tangy and delicious by the addition of shredded mozzarella and hearty with sliced mushrooms. When you toss the al dente spaghetti and cooked chopped turkey with the sauce and then top the whole thing with additional mozzarella and nutty Parmesan, the result is a dish at once elegant and homey that will satisfy even the most picky eaters.
Modifying Turkey Tetrazzini For Different Eating Styles
People who can’t eat dairy or gluten and those who stay away from meat can still enjoy Tetrazzini!
There is a lot of dairy in this recipe—butter, half-and-half, cream cheese, mozzarella, and Parm—but these days there are many excellent non-dairy or plant-based versions of all of these ingredients that taste great and melt into the sauce beautifully. It’s also simple to make this dish gluten-free: use gluten-free spaghetti and gluten-free flour (you can also replace the flour with cornstarch). As for veggie versions of Tetrazzini? You can just omit the turkey, and it becomes a mushroom Tetrazzini! But if you want more heft or protein, try sautéing cubes of seitan with the mushrooms.
FAQs & Tips
How Do I Store Leftovers?
Cooked and cooled turkey Tetrazzini can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Thaw from frozen overnight in the fridge and reheat in the microwave.
Can You Substitute Chicken For The Turkey In This Dish?
You can! Try it with Homemade Rotisserie Chicken, Baked Chicken Breast, or even Shredded Chicken. It is wonderful with any of these chicken preparations.
Can You Make Turkey Tetrazzini Without Mushrooms?
You’re not the first person to ask for a good substitute for mushrooms in this dish. Many people just can’t abide the taste or texture of that veggie. Lots of folks omit the mushrooms and, instead, add frozen peas or sliced zucchini or, for even more flavor, chopped green bell peppers. You do you!
Serving Suggestions
Let’s talk turkey. Of course, this dish is a perfect way to use up leftover Roast Turkey after Thanksgiving, but if you don’t want to wait until that holiday to make turkey Tetrazzini, you can either do this Roasted Turkey Breast or this Slow-Cooker Turkey Breast. And here’s another idea: slice up leftover Turkey Meatballs and gently fold them into the spaghetti and sauce. It’s still “turkey” Tetrazzini, and it is delicious!
Nearly any kind of cooked green vegetable is a perfect side for this dish. If you want to stay in Italy, make some Broccoli Rabe, but you can’t go wrong with simple Sautéed Broccoli or Roasted Brussels Sprouts or, as long as we’re making an old-school main course, pair it with the classic Green Beans Almondine.
Turkey Tetrazzini
Ingredients
- 12 ounces spaghetti
- 2 1/2 tablespoons unsalted butter
- 1 medium onion diced
- 4 cloves garlic minced
- 12 ounces white mushrooms sliced
- 2 1/2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 1/3 cups half-and-half
- 8 ounces cream cheese
- 1 tablespoon fresh parsley chopped
- 1 teaspoon Italian seasoning
- Kosher salt to taste
- Black pepper to taste
- 2 cups cooked turkey chopped
- 2 cups shredded mozzarella cheese divided
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped, for garnish
Instructions
- Preheat oven to 350°F. Cook spaghetti al dente according to package directions.
- In a large skillet, melt butter over medium heat. Add onions and garlic, cooking until softened. Add mushrooms and cook for 3 more minutes. Stir in flour and cook for 1 minute.
- Add broth and half-and-half to the skillet. Cook until thick and bubbly, about 5 minutes. Stir in cream cheese until melted. Add parsley, Italian seasoning, salt, and pepper.
- Combine cooked spaghetti, turkey, 1 cup of mozzarella cheese, and the sauce in a greased 9×13-inch pan. Top with remaining mozzarella and Parmesan cheese.
- Cover and bake for 20 minutes. Uncover and bake for an additional 10-15 minutes until hot and bubbly. Garnish with fresh parsley.
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