Monday, January 14, 2019

Baked Turkey Tetrazzini #BakingBloggers

This month, I am joining several other bloggers at Baking Bloggers to share a Baked Pasta dish.

When I was a kid, my mom would make tetrazzini whenever we had leftover poultry or ham after a holiday feast.  The pasta would vary from spaghetti noodles to flat egg noodles, and the sauce was bolstered by condensed cream of something soups.

Those cans are the biggest reason why I rarely thought of it as an adult cooking to my own case, but of course they are not necessary!  The sauce for this version calls for broth and cream, and plenty of cheese to make it just right for cold winter nights.

Baked Turkey Tetrazzini
Serves 6-8
Preheat oven to 400F.

12 oz. linguine, snapped in half and cooked to al dente

6 T. butter
1 onion, minced
3 garlic cloves, finely minced
8 oz. sliced mushrooms
1/4 cup flour
1 cup chicken or turkey broth
1 cup whole milk
1 cup heavy cream
1/2 cup white wine
1 tsp. salt
1 tsp. pepper
1 tsp. thyme
1/4 tsp. nutmeg
1 lb.  leftover cooked turkey, chopped
1 bag frozen peas
handful fresh parsley, chopped
1 cup grated Parmesan
2 cups shredded Mozzarella

Prepare linguine according to package instructions, taking care not  to overcook.

Have a large bowl on hand and put the shredded poultry there.

Melt 3 T. butter in a large skillet.  Add onion and cook until softened.  Add garlic, cooking until fragrant (be careful not to scorch).  Add mushrooms, salt, pepper and thyme and continue to saute until the mushrooms are softened and cooked.

Remove onion and mushroom mixture to the bowl of turkey and set aside.

Add wine to the pan and scrap to get any cooked bits loosened from the bottom. Simmer until nearly evaporated.

Add 3 T. butter to pan and melt at medium low.  Add flour and cook, stirring, for two minutes.   Add milk, cream, broth and nutmeg and raise heat to boil. Cook, stirring, until the sauce begins to thicken, about 10 minutes.

Cook peas in microwave.

Add the turkey and mushroom mixture, the peas and the pasta in the pan, and stir in the Parmesan cheese, mixing to combine all and thoroughly coating the pasta with sauce.

Turn this mixture into a greased baking dish.  Top with shredded mozzarella . Bake, uncovered, at 400F for 30-40 minutes.

Let settle for about 10 minutes after you remove this from the oven.

Check out these other delicious baked pasta dishes!

Baking Bloggers

Baked Pasta


  1. This looks hearty and filling and perfect for those cold winter nights!

  2. Love that this version uses broth and cream and not the cans! Sounds incredible with all that cheese.

  3. This looks incredible! It's been years since I've had it, probably for the same reason. Yours looks sooo good!

  4. Delicious tetrazzini, a filling meal.

  5. Good use of leftover turkey after the holiday season. And that dish does look yum

  6. This looks like a wonderful plate of comfort food! Thanks for the recipe xx Maria

  7. I'm glad you added the touch of nutmeg! I see so many recipes leave that out but it really doesn't taste as good without it!

  8. Sounds and looks amazing! Thanks for sharing at the What's for Dinner party!

  9. We love Turkey Tetrazzini and will really enjoy your recipe! Hope you are having a great week and staying warm. Thanks so much for sharing with us at Full Plate Thursday and come back soon!
    Miz Helen

  10. Add the turkey and mushroom mixture, the peas and the pasta in the pan, and stir in the Parmesan cheese, mixing to combine all and thoroughly coating the pasta with sauce. cotton bed sheets online wholesale , bridal bed sheet set with price ,

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