Turkey Tetrazzini

Make this comforting Thanksgiving leftovers dish its own tradition.

Serves
6–8
Time
1 hour 30 minutes

MATT TAYLOR-GROSS

Updated on November 27, 2024

Sure, we've all had turkey tetrazzini. Wait—you haven't? That's a shame. Your parents probably made other cool things with your Thanksgiving leftovers, like turkey congee or hot brown sandwiches, or maybe they just reheated them for you in the microwave. Well, on the Saturday after Thanksgiving every year, my mom makes turkey tetrazzini, a casserole consisting of leftover turkey and a sherry-spiked béchamel sauce loaded with mushrooms, peas, and cheddar. It's creamy, comforting, easy to make, and easy to love. Though purportedly named after the Italian opera singer Luisa Tetrazzini, this baked noodle dish is American, not Italian. Recipes for it date back to the early 20th century, and variations abound: ingredients can include everything from ketchup to canned mushrooms. This version, which was passed down to my mom from my grandmother, relies on a smattering of colorful vegetables and a velvety sauce enriched with sherry and Parmesan. It’s a dish I look forward to all year long.

Ingredients

6 Tbsp. unsalted butter
1 medium yellow onion, coarsely chopped
1 lb. button mushrooms, thinly sliced
1 red bell pepper, stemmed, seeded, and coarsely chopped
¼ cup all-purpose flour
1 cup chicken or turkey stock
1 cup milk
2 cups coarsely chopped cooked turkey
1½ cups shredded cheddar, divided
½ cup freshly grated parmesan
2 Tbsp. sherry
1 lb. spaghetti
½ cup frozen peas
Kosher salt and freshly ground black pepper

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 350°F.

Step 2

In a large pot over medium-high heat, melt the butter. When the foam subsides, add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the mushrooms and bell pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add the flour and cook, stirring continuously, until no streaks of flour remain, about 2 minutes. Pour in the stock and milk and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Turn the heat to medium and stir in the turkey, half the cheddar, the parmesan, and sherry. Continue cooking, stirring occasionally, until the cheese has melted, about 8 minutes more.

Step 3

Meanwhile, bring a generously salted pot of water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain, then add the spaghetti to the pot with the sauce and stir in the peas. Season to taste with salt and black pepper, then spread evenly into a 9- by 13-inch baking dish and top with the remaining cheddar.

Step 4

Bake until golden and bubbly, about 35 minutes. Set aside to rest for 5–10 minutes before serving.

Position a rack in the center of the oven and preheat to 350°F.
In a large pot over medium-high heat, melt the butter. When the foam subsides, add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the mushrooms and bell pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add the flour and cook, stirring continuously, until no streaks of flour remain, about 2 minutes. Pour in the stock and milk and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Turn the heat to medium and stir in the turkey, half the cheddar, the parmesan, and sherry. Continue cooking, stirring occasionally, until the cheese has melted, about 8 minutes more.
Meanwhile, bring a generously salted pot of water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain, then add the spaghetti to the pot with the sauce and stir in the peas. Season to taste with salt and black pepper, then spread evenly into a 9- by 13-inch baking dish and top with the remaining cheddar.
Bake until golden and bubbly, about 35 minutes. Set aside to rest for 5–10 minutes before serving.