Turkey Tetrazzini

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Yield: 6 servings


Tetrazzini is a great recipe to use up your Thanksgiving leftovers. This is definitely not the version you may have grown up with. The addition of wine, wild mushrooms and savory herbs makes this dish as exciting as the Thanksgiving meal itself.



1 cup dried wild mushrooms (shiitake, porcini, etc), reconstitute

1/2 cup reserved mushroom soaking liquid

1 cup chicken stock

4 tablespoons unsalted butter

1 onion, diced

1/4 cup flour

1/2 cup dry white wine, such as Chardonnay

2 cups milk, substitute heavy cream if desired

1 pound cooked turkey, chopped

1 cup peas

1/4 cup parsley, minced

1 teaspoon dried thyme

1 teaspoon dried mustard

1/8 teaspoon nutmeg, freshly grated

sea salt and freshly ground pepper


16 ounces Campanelle


3 tablespoons unsalted butter, melted

1/2 cup Parmesan

1/2 cup fine bread crumbs



Place dried mushrooms in a small bowl. Pour hot water over the mushrooms and let sit for 10 to 15 minutes to reconstitute. Lightly squeeze the liquid out of the mushrooms over the bowl, reserving 1/2 cup of liquid for later. Slice the mushrooms, and set aside.

In a large heavy saucepan melt the butter over medium heat and saute onions until they just begin to turn golden, about 5 to 10 minutes. Add the sliced mushrooms and saute for an additional 5 minutes. Reduce the heat to low and stir in the flour. Cook the mixture while stirring for 2 to 3 minutes. Add the wine in a stream stirring constantly to incorporate the flour mixture. Add the milk, reserved mushroom liquid, and chicken stock. Bring the mixture to a low boil while stirring. Add the turkey, peas, parsley, thyme, mustard and nutmeg. Continue cooking and stirring for another 5 minutes. Remove from heat.


Fill a large pot with water, approximately 5-7 quarts. Add two teaspoons of salt and bring the water to a boil. Cook the Campanelle according to the package instructions, until the pasta is al dente. Drain well and place the pasta in a large bowl. Combine well the pasta with the sauce and salt and pepper to taste. Transfer the mixture to a buttered 3-quart shallow casserole dish.


In a small bowl mix together the melted butter, Parmesan, bread crumbs, and salt and pepper to taste. Sprinkle the mixture evenly over the top of the Tetrazzini. Bake in a preheated 375° F oven for 30 to 40 minutes, or until the top is golden.