The days after a big holiday feast of turkey and all the trimmings may find you wondering what to do with the leftovers. There’s turkey sandwiches, turkey soup, warmed over sliced turkey and cranberry sauce etc… But if you’re looking for a total overhaul on turkey leftovers you’ll be amazed at how your family will devour this this delicious one dish meal.
The intriguing origin story
You may be surprised to learn that this is not a traditional Italian dish but really an American invention. The famous turkey Tetrazzini recipe has a much debated origin story. It is actually a tribute dish named for a Florentine opera star of the early 1900s. And like so many recipes, their is much debate over which chef first introduced it. Learn more about this intriguing story here: Tetrazzini: The diva who inspired top chefs.
Tetrazzini cooking tips
There are quite a few ingredients in this recipe. So it’s wisest to make sure you have everything you’ll need before starting to cook. Next get everything prepped.
In other words, make sure that you have all of your ingredients out on the counter. Measure out the amounts you’ll need then get chopping. This time-saving step should also improve your cooking proficiency. It’s what chef’s call mis-en-place. Another time saver is to cook the pasta and broccoli in the same pot. This also makes for less clean up. For the turkey, make sure to remove all skin and bones.
You can easlily customize this recipe to your family’s preferences. Change up or remove some of the vegetables. Substitute cream of chicken or cream of celery soup. Leave out the wine. Choose a different pasta. You can even replace the leftover turkey with leftover chicken. You can find that recipe here: Chicken Tetrazzini
- 10 oz pasta (spaghetti, linguini, or fettuccine)
- 2 cups broccoli florets
- ½ cup frozen peas
- 1 tbsp butter
- 1 small onion diced
- ½ red pepper diced
- 1 cup sliced mushroom
- 3 cups precooked turkey breast cut into bite sized cubes
- 1 can condensed cream of mushroom soup
- 2 cups milk
- ¼ cup dry sherry or Marsala wine
- ½ tsp thyme
- ½ tsp salt
- ½ tsp pepper
- ½ cup grated parmesan cheese
- 1 cup grated mozzarella cheese (divided)
- Preheat oven to 400 F.
- Spray a 13×9 inch (3 quart) glass baking dish with non-stick cooking spray.
- Bring water to a boil in a large pot and add the pasta and broccoli. Add the peas during the last 2 minutes of cooking. Cook until pasta is tender (according to the package directions), drain in a colander.
- Meanwhile, sauté the onions and red pepper in butter until tender. Stir in the mushroom and cook for about a minute.
- Stir in the condensed soup and gradually stir in the milk.
- Add the pasta, turkey, parmesan cheese, half of the mozzarella cheese, sherry, soup mixture and seasonings to the baking dish and stir well.
- Top with the remaining mozzarella cheese and bake uncovered for 30 minutes.
- Allow to stand for about 5 minutes before serving. Sprinkle with parsley and extra parmesan cheese.
NutritionPer serving Calories: 505kcal | Carbohydrates: 49g | Protein: 33g | Fat: 12g | Saturated Fat: 18g | Fiber: 4g | Sugar: 8g | Iron: 2mg
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