Turkey tetrazzini is a classic dish that originated in the United States in the early 20th century. It was named after the Italian opera singer Luisa Tetrazzini, who was a renowned soprano and performed extensively in the late 1800s and early 1900s. The dish was created in her honor by a chef who was inspired by her popularity and elegance.
Flavor-wise, turkey tetrazzini is a delightful combination of tender turkey, creamy sauce, and pasta. The rich and savory flavors of the dish are complemented by the earthy notes of mushrooms and the slight sweetness of peas. The creamy sauce, made with a blend of chicken broth, heavy cream, and Parmesan cheese, adds a luxurious texture and enhances the overall taste.
Turkey tetrazzini has gained immense popularity over the years, particularly as a leftover turkey recipe during the holiday season. It offers a delicious way to repurpose leftover roasted turkey and transform it into a comforting and satisfying meal. The dish has also become a favorite for potlucks, family gatherings, and weeknight dinners, thanks to its ease of preparation and crowd-pleasing appeal.
What makes this recipe award-winning is the balance of flavors and the attention to detail in its preparation. The sautéed onions, garlic, and mushrooms provide a savory base, while the creamy sauce binds all the ingredients together. The addition of Parmesan cheese adds a tangy and nutty element that elevates the overall taste. The dish is then topped with gooey melted mozzarella cheese, adding a delightful stringy texture and a cheesy finish.
With its comforting flavors, versatility, and ability to please a crowd, turkey tetrazzini has rightfully earned its place as a beloved and award-winning recipe. Whether enjoyed during holiday festivities or as a delicious weeknight dinner, this classic dish continues to be cherished by food lovers for its rich taste and timeless appeal.
Turkey tetrazzini
Ingredients
- 12 Oz spaghetti noodles
- 4 Cups cooked turkey shredded
- 8 Tbsp unsalted butter divided
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 Cup sliced mushrooms
- ½ Cup all-purpose flour
- 3 Cups chicken broth
- 1 Cup heavy cream
- ½ Cup grated Parmesan cheese
- 1 Cup frozen peas
- ¼ Cup chopped fresh parsley
- Salt and pepper to taste
- 1 Cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
- Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt 4 tablespoons of butter over medium heat. Add the chopped onion, minced garlic, and sliced mushrooms. Sauté until the mushrooms are tender and the onions are translucent, about 5 minutes.
- In the same skillet, add the remaining 4 tablespoons of butter and let it melt. Gradually whisk in the flour until it forms a smooth paste. Cook for 2 minutes, stirring constantly.
- Slowly pour in the chicken broth and heavy cream while whisking continuously to avoid any lumps. Bring the mixture to a simmer and cook for about 5 minutes until the sauce thickens.
- Remove the skillet from heat and stir in the grated Parmesan cheese until melted. Add the shredded turkey, frozen peas, and chopped parsley. Season with salt and pepper to taste. Mix well.
- Add the cooked spaghetti noodles to the skillet and toss everything together until the noodles are coated with the sauce.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the shredded mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly, and the tetrazzini is heated through.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with additional chopped parsley if desired.
