Turkey Tetrazzini

We used to have a New Years's Eve party every year and some dear friends hosted another party the next day, to watch football and hash over New Year's Eve. I always served Turkey Tetrazzini just after midnight and the next day, Lynn always served Beef Stroganoff (the sour cream kind). She and husband Tony also served milk punch and Bloody Marys in two large white crocks with soup ladles. LOL. It was a tradition back then for our crowd and so much fun. I have such fond memories of those years. Lynn has long since passed away and I don't think I've made this dish since I moved to Florida so thought I'd make it as my last blog post for 2016. 

Unfortunately, I couldn't find my old recipe, so went online and found this one, which is nearly the same as mine...
tetrazzini is a classic dish and hasn't changed that much over the years. But if I recall correctly, I put fresh nutmeg in mine plus my sauce was much thicker than this one turned out to be, so I'd use more than 1/4 cup flour if I made this recipe again. I made the corrections in the recipe below.
Still, it brought back some fun memories. And I still have Lynn's Beef Stroganoff recipe!

Turkey Tetrazzini
From Epicurious

10 ounces mushrooms, sliced thin (about 4 cups)
5 tablespoons unsalted butter
1/4 to 1/3 cups all-purpose flour (I found 1/4 did not make the sauce as thick as I'd like.)
1 3/4 cups milk
some grating of fresh nutmeg
2 cups chicken broth
1/4 cup dry white wine
10 ounces spaghetti
3 cups coarsely chopped 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 1/4 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, bring 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 1/3 cup of the 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 this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden. 


  1. Such sweet and fun memories! Your turkey Tetrazzini looks mouthwatering and ever so comforting!

  2. Sounds like wonderful memories! I have never had turkey Tetrazzini (very much Italian American I think), but it sounds like something I would like.

  3. It does sound like you have so many great memories..looks like perfect casserole..so nice seeing you on IG.
    Very pretty lady.

  4. This is one of my favorites for the holidays. It takes a leftover and makes it special. I have about 4 recipes for it in my files -- I am slowly going through them to remember which was best and asterisk it (slow going with a zillion other dups in my files but a good idea).
    Have a great NYears -- hopefully 2017 will be better.

  5. What nice and sweet memories Barbara ! This look delicious!!

  6. I love recipes with stories, how wonderful that you have these special memories. Happy New Year Barbara!

  7. Turkey tetrazzini is such a yummy classic Barbara especially when garnished with cherished memories. Thanks for sharing Barbara.

    I don't know if you've been to blog lately but I posted my last post the other day. I want to thank you for the delicious years we've spent in the blogging world. It's been wonderful getting to know you and your blog. Always remember the picnic game!

    Happy, Safe and Healthy New Year to you and yours Barbara ...

  8. What fun memories, Barbara, and so appropriate as this year comes to an end to think of old friends and share with your new ones ;) I love turkey tetrazzini and will have to compare this version to the one I have made from a VERY old Junior League of Milwaukee cookbook. As I recall, that one has dry sherry and curry powder also. Such a delicious dish!

  9. I feel like I've been missing out as I have never had turkey tetrazzini. :) I hope you had a wonderful Christmas and wish you all the best in the New Year.

  10. i can't get enough of peas and pasta--i think the two should be together always! sounds like you have some very fond memories. :)

  11. Such wonderful memories Barbara! This does seem like a perfect winter comfort food!



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