Tetrazzini—a classic homey pasta dish usually made with chicken—gets the Thanksgiving treatment with this recipe adapted from chef and cookbook author Cal Peternell’s latest book, Burnt Toast and Other Disasters. Even the driest, overcooked turkey can be revitalized when added to a rich bath of mushrooms, heavy cream, and white wine. The result is a luscious sauce for coating a pot of pasta, as well as any “etceteras” from your holiday table: roasted brussels sprouts, sautéed green beans, cooked greens, and even cranberry sauce all make great additions.
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What you’ll need
Heatproof Measuring Cup
$26 At Amazon
2-Quart Baking Dish
$30 $27 At Amazon
Large Skillet
$74 At Amazon
Pepper Grinder
$16.99 At Amazon
Recipe information
Yield
6 servings
Ingredients
2
2
1
1
1½
6
1
½
1½
3
1
2
2
Preparation
Step 1
Preheat oven to 375°. Heat oil and butter in a large skillet over medium-high. As soon as butter is melted, add onion, mushrooms, plenty of pepper, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, stirring occasionally, until onion is soft and mushrooms are browned, 10–15 minutes. Stir in thyme and bay leaf, then pour in wine; cook, stirring, until reduced by a third, about 1 minute. Stir in cream and remove skillet from heat. Stir in turkey.
Step 2
If your skillet is ovenproof, transfer to oven; if not, transfer turkey mixture to a 2-qt. baking dish. Bake until browned on top and bubbling and turkey is very tender, 50–60 minutes (start checking after 40 minutes).
Step 3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of pasta cooking liquid. Return pasta to pot.
Step 4
Stir turkey mixture, leftover sides (if using), three quarters of Parmesan, and ¼ cup pasta cooking liquid into pasta to combine. Cook over medium heat, stirring often and adding more pasta cooking liquid as needed, until saucy, about 2 minutes.
Step 5
Divide among bowls. Top with remaining Parmesan and more black pepper if desired.
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Leave a Review
Reviews (9)
Back to TopI love using my leftover turkey in a hearty, Italian dish such as this! Heavy enough to serve with a red wine, as well. Delicious!
CJ Lewis
Troy, ID
12/29/2021
This recipe was a great way to use leftovers! Lots of compliments on the creative way this incorporated leftover grilled turkey and duck. I added most of a container of fresh spinach, leftover grilled brussel sprouts, leftover roasted garlic and cubes of roasted butternut squash. This recipe is definitely going to be repeated & shared! I did not bake it the full 50-60 min. I probably removed it from the oven at 40 min...very bubbly at this point. Really a crowd pleaser!
JKBadger21
Eagle River, WI
11/29/2021
Carol Y and I think the same way. I too was wondering why so long in the oven ? I would put it under the broiler until brown and bubbling....that should do the trick. Recipe sounds interesting though.
Big Joe
Montreal, Canada
11/19/2021
If the turkey is leftover and already cooked, why would you need to bake it for 50-60 min?
Carol Y
Boise, ID
11/19/2021