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Taste Tempting Turkey Tetrazzini

Updated on April 20, 2013
5 stars from 1 rating of Taste Tempting Turkey Tetrazzini

Like Joe's Special, San Francisco lays claim to the origins of Turkey Tetrazzini. Supposedly it was created for an Italian opera star, Luisa Tetrazzini by a chef at the Palace Hotel sometime between 1908 and 1910. As I am a native San Franciscan, I claim this story to be true, of course! The Palace Hotel is still an elegant landmark and one I visited several times while growing up.

The Garden Room at the Palace Hotel, San Francisco, California
The Garden Room at the Palace Hotel, San Francisco, California | Source

There are only two of us to cook for these days. Most of the time buying a turkey is limited to the breast alone and I still have to think of things to do with the afters. Turkey Tetrazzini is great for left over breast meat and it's elegant, to boot ... you definitely wouldn't be embarrassed to serve it to company. What I love about this recipe is that you can add what you have on hand, too. Switch up the veg or add to what is suggested - nor, do you have to use turkey. Many other proteins would work just as well. In other words ... make it your own! I love versatile, don't you?

Try it ...enjoy it!

Turkey Tetrazzini - brown and bubbly ... straight from the oven
Turkey Tetrazzini - brown and bubbly ... straight from the oven | Source

Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: 6 to 8 servings

Ingredients

  • 1 pound pasta, cooked al dente I like rotini, but the original called for spaghetti.
  • 2 cups turkey, cooked and cubed into bite-sized pieces
  • 1 cup frozen peas
  • 1 cup fresh mushrooms, sliced
  • 1 cup green onions, sliced
  • 2 cloves garlic, minced
  • Sauce:
  • 2 - 3 tablespoons flour
  • 2 tablespoons butter
  • ½ cup Parmesan cheese, grated
  • 1½ cups milk
  • ½ teaspoon tarragon
  • ¼ cup dry sherry, (optional) you can use chicken broth rather than Sherry if you feel the need to thin the sauce
  • Topping:
  • 2 tablespoons butter, melted
  • 2 tablespoons Parmesan cheese, grated
  • ¼ - ½ cup bread crumbs
  • ¼ teaspoon garlic powder
  • ½ teaspoon parsley, chopped
  • ¼ teaspoon paprika

Sauce, Topping, & Casserole Instructions:

  1. Melt butter in sauce pan.
  2. Stir in flour, incorporate well.
  3. Whisk in milk a bit at a time while sauce thickens.
  4. Add tarragon and Parmesan cheese and stir well.
  5. Bring to a light boil.
  6. Add Sherry, mix well and remove from heat.
  7. Topping Instructions: Add melted butter to bread crumbs along with 2 T Parmesan, garlic powder, and parsley and mix well.
  8. Casserole Directions: Saute mushrooms and onions until onions are slightly wilted and mushrooms are almost soft.
  9. In a lightly greased casserole mix together pasta, turkey, peas and sauteed veg.
  10. Pour sauce over pasta and turkey and mix well.
  11. Sprinkle topping and paprika over top of casserole.
  12. Bake in oven 25 to 30 minutes at 350°
1 - 2 - 3 Turkey Tetrazzini!
1 - 2 - 3 Turkey Tetrazzini! | Source

Versatility!

This is a adaptable meal which lends itself to a lot of variation. Top it with a crust, add potatoes and spinach for a heartier meal. Add other cheeses and herbs ... so many ideas!

Comments

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    • Annie Miller profile image
      Author

      Annie Miller 4 years ago from Wichita Falls, Texas

      I feel the same way when reading recipe Hubs, Om! Thanks for stopping by!

    • Om Paramapoonya profile image

      Om Paramapoonya 4 years ago

      Very nice. I'm gonna keep my comment short because this hub got me so hungry I'll have to go grab something to eat soon!

    • Annie Miller profile image
      Author

      Annie Miller 4 years ago from Wichita Falls, Texas

      Thanks so much for commenting My Cook Book and kidscrafts!

      I am all about versatility and using what you have on hand - changing up the herbs and spices for a completely different take and to suit your mood. Recipes are just suggestions!

    • kidscrafts profile image

      kidscrafts 4 years ago from Ottawa, Canada

      Your dish seems so dilicious! I love all those dishes all in one... always great at home but also so practical for pot lucks! I like your idea to replace the spaghetti by the rotini; I think for these kind of recipes, it works better. I love the fact that you can change some of the ingredients so it's like a new recipe! Thanks for the pictures as well. They are good illustrations to your instructions. Thanks for sharing your recipe Annie!

      Enjoy your Sunday!

    • My Cook Book profile image

      Dil Vil 4 years ago from India

      Simple awesome recipe Annie. The pic is making my mouth water. A great recipe, thanks for sharing.

    • Annie Miller profile image
      Author

      Annie Miller 4 years ago from Wichita Falls, Texas

      It is!

      Thanks for stopping by to comment, Carol ... much appreciated!

    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      this does sound delish. I am watering at the mouth. Voting up and pinning in my recipes.

    • Annie Miller profile image
      Author

      Annie Miller 4 years ago from Wichita Falls, Texas

      Thanks so much for looking and commenting, Bill. I don't know about you, but I am always looking for new things to do with turkey - even a small breast is more than Jim and I can eat without having to be creative.

    • billybuc profile image

      Bill Holland 4 years ago from Olympia, WA

      Annie, it sounds and looks great so I'm sure we'll give it a try. We are always looking for new recipes to try, and I'm pretty sure we have all the ingredients. Thank you my friend.