Baked Turkey Tetrazzini: A Comfort Food Classic

Baked Turkey Tetrazzini is the ultimate comfort food. It’s creamy, cheesy, and packed with flavor, making it a perfect way to use up leftover turkey after Thanksgiving or Christmas, or any time you crave a hearty and satisfying meal. This recipe takes the classic tetrazzini and elevates it with simple yet effective techniques to ensure a perfectly balanced and delicious dish every time.

## What is Tetrazzini?

Tetrazzini is an American baked pasta dish named after opera singer Luisa Tetrazzini. It typically consists of diced poultry or seafood in a creamy white sauce flavored with wine or sherry and Parmesan cheese. Mushrooms are often included, and the mixture is baked with a breadcrumb topping. While traditionally made with chicken, turkey is a fantastic and flavorful substitute.

## Why This Recipe Works

This Baked Turkey Tetrazzini recipe stands out because it focuses on:

* **Flavor Depth:** We build layers of flavor by sautéing aromatics like onions and garlic, using a high-quality chicken or turkey broth, and adding a touch of dry sherry for a nuanced taste.
* **Creamy Texture:** A roux-based sauce ensures a smooth, creamy texture without being too heavy. We use a combination of butter and flour to create the roux, then gradually whisk in the broth and milk to avoid lumps.
* **Perfectly Cooked Pasta:** Overcooked pasta is a tetrazzini tragedy. We slightly undercook the spaghetti before adding it to the sauce, ensuring it finishes cooking in the oven without becoming mushy.
* **Cheesy Goodness:** A generous amount of Parmesan cheese is incorporated into the sauce and sprinkled on top, creating a golden, bubbly crust that’s irresistible.
* **Using Leftover Turkey (Or Not!):** While perfect for using up holiday leftovers, this recipe also works beautifully with freshly cooked turkey breast. Just make sure the turkey is cooked through and shredded or diced.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients for this Baked Turkey Tetrazzini:

* **Pasta:** 1 pound of spaghetti is the classic choice, but you can also use linguine, fettuccine, or even penne. Whatever shape you choose, be sure to cook it al dente.
* **Turkey:** 3-4 cups of cooked turkey, shredded or diced. Leftover roasted turkey is ideal, but you can also use turkey breast that has been baked or poached. If using store-bought sliced turkey, dice it into bite-sized pieces.
* **Mushrooms:** 8 ounces of cremini mushrooms, sliced. Cremini mushrooms have a richer flavor than white button mushrooms, but either will work. You can also use other types of mushrooms, such as shiitake or oyster mushrooms.
* **Onion:** 1 medium yellow onion, chopped. The onion adds a foundational layer of flavor to the sauce.
* **Garlic:** 2 cloves of garlic, minced. Garlic complements the onion and adds a pungent aroma to the dish.
* **Butter:** 6 tablespoons of unsalted butter. The butter is used to create the roux and add richness to the sauce.
* **Flour:** 1/4 cup of all-purpose flour. The flour thickens the sauce and helps it cling to the pasta and turkey.
* **Chicken or Turkey Broth:** 3 cups of chicken or turkey broth. Use a high-quality broth for the best flavor. Low-sodium broth is recommended so you can control the salt level.
* **Milk:** 1 cup of milk. Whole milk is preferable for a richer sauce, but you can also use 2% milk.
* **Dry Sherry:** 1/4 cup of dry sherry (optional). The sherry adds a subtle nutty flavor to the sauce. If you don’t have sherry, you can substitute dry white wine or omit it altogether.
* **Parmesan Cheese:** 1 cup of grated Parmesan cheese, divided. Parmesan cheese adds a salty, savory flavor to the sauce and topping.
* **Salt and Pepper:** To taste. Season the sauce and turkey to your liking.
* **Fresh Parsley:** 2 tablespoons of chopped fresh parsley, for garnish (optional).
* **Breadcrumbs:** 1/2 cup of panko breadcrumbs (optional). The breadcrumbs add a crispy topping to the tetrazzini.
* **Olive Oil:** 1 tablespoon of olive oil.

## Equipment You’ll Need

* Large pot for cooking pasta
* Large skillet or Dutch oven
* 9×13 inch baking dish
* Whisk
* Wooden spoon or spatula

## Step-by-Step Instructions

Here’s how to make this delicious Baked Turkey Tetrazzini:

**1. Cook the Pasta:**

* Bring a large pot of salted water to a boil.
* Add the spaghetti and cook according to package directions, but for 1-2 minutes *less* than the recommended cooking time. The pasta should be al dente.
* Drain the pasta and set aside.

**2. Sauté the Aromatics and Mushrooms:**

* In a large skillet or Dutch oven, heat the olive oil over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their moisture, about 8-10 minutes.
* Season with salt and pepper to taste. Remove the mushroom mixture from the skillet and set aside.

**3. Make the Cream Sauce:**

* In the same skillet or Dutch oven, melt the butter over medium heat.
* Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Be careful not to burn the roux; it should be a light golden color.
* Gradually whisk in the chicken or turkey broth, making sure to whisk constantly to prevent lumps from forming. Continue whisking until the sauce is smooth.
* Stir in the milk and dry sherry (if using). Bring the sauce to a simmer, then reduce the heat and cook for 5-7 minutes, or until the sauce has thickened slightly.
* Stir in 1/2 cup of the grated Parmesan cheese. Season with salt and pepper to taste.

**4. Combine and Bake:**

* Add the cooked pasta, cooked turkey, and mushroom mixture to the cream sauce. Toss to coat everything evenly.
* Pour the mixture into a greased 9×13 inch baking dish.
* Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top.
* If using, sprinkle the panko breadcrumbs over the Parmesan cheese.
* Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tetrazzini is heated through and the topping is golden brown and bubbly.

**5. Rest and Serve:**

* Remove the tetrazzini from the oven and let it rest for 5-10 minutes before serving.
* Garnish with chopped fresh parsley, if desired.
* Serve hot and enjoy!

## Tips for Success

* **Don’t Overcook the Pasta:** Undercooking the pasta slightly ensures that it won’t become mushy during baking.
* **Use High-Quality Broth:** The flavor of the broth will significantly impact the overall taste of the tetrazzini. Opt for a high-quality broth, or make your own from scratch.
* **Adjust the Sauce Consistency:** If the sauce is too thick, add a splash of milk to thin it out. If it’s too thin, cook it for a few more minutes to allow it to thicken.
* **Add Other Vegetables:** Feel free to add other vegetables to the tetrazzini, such as peas, carrots, or celery. Add them to the skillet along with the mushrooms.
* **Make it Ahead:** You can assemble the tetrazzini ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
* **Use a Meat Thermometer:** If using freshly cooked turkey, ensure it reaches an internal temperature of 165°F (74°C) before shredding or dicing.
* **Spice it Up:** Add a pinch of red pepper flakes to the sauce for a little heat.

## Variations and Substitutions

* **Chicken Tetrazzini:** Substitute cooked chicken for the turkey.
* **Seafood Tetrazzini:** Use cooked shrimp, scallops, or crabmeat instead of turkey.
* **Vegetarian Tetrazzini:** Omit the turkey and add extra vegetables, such as broccoli, cauliflower, or spinach. Use vegetable broth instead of chicken or turkey broth.
* **Gluten-Free Tetrazzini:** Use gluten-free pasta and gluten-free flour.
* **Dairy-Free Tetrazzini:** Use dairy-free milk and butter substitutes, and omit the Parmesan cheese or use a dairy-free Parmesan alternative.

## Serving Suggestions

Baked Turkey Tetrazzini is a complete meal on its own, but it also pairs well with:

* A simple green salad
* Garlic bread
* Steamed vegetables
* Cranberry sauce (if serving around Thanksgiving or Christmas)

## Storage and Reheating Instructions

* **Storage:** Store leftover Baked Turkey Tetrazzini in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the tetrazzini in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the texture may be slightly different. Add a splash of milk or broth to the tetrazzini before reheating to prevent it from drying out.

## Nutritional Information (Approximate)

* Calories: Approximately 500-600 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams per serving
* Fat: 25-35 grams per serving
* Carbohydrates: 40-50 grams per serving

## Conclusion

Baked Turkey Tetrazzini is a classic dish that’s perfect for any occasion. Whether you’re looking for a comforting meal to use up leftover turkey or a crowd-pleasing dish for a potluck, this recipe is sure to be a hit. With its creamy sauce, cheesy topping, and flavorful ingredients, it’s a dish that everyone will love.

Enjoy!