Leftover Turkey Tetrazzini

So are you still stumped on how to use up all the holiday turkey you have on hand? You really don’t need to eat 10 turkey sandwiches (though I really enjoy them!) in the days following Thanksgiving. In addition to turkey pot pies or a hearty soup pot I often will make a casserole of tetrazzini. Surprisingly an un-Italian dish, despite it’s name and usually made with spaghetti, but we prefer linguine. But it’s an easy dish to prepare, and a great way to use up turkey leftovers.


· 10 ounces mushrooms, slice thin (about 3 cups)
· 2 small shallots, diced fine
· 4 TBLS unsalted butter
· 1/4 cup flour
· 1 3/4 cups milk
· 2 cups chicken broth
· 1/4 cup Pinot Grigio
· 1# linguine or spaghetti
· 3 cups coarsely chopped cooked turkey
· 1 cup cooked peas ( I use frozen)
· 2/3 cup grated parmesan
· few shakes of tobasco or red pepper flakes
· sea salt, ground pepper, thyme to taste
· a sprinkling of paprika
· 1/3 cup panko bread crumbs



In a large heavy saucepan, cook the mushrooms and shallots in the butter over moderate heat for 5 minutes

Stir in the flour and cook the mixture over low heat, stirring for 3 minutes.

Add in a stream the milk, the chicken broth and the wine, stirring, bringing the mixture to a boil, stir and lower heat to simmer the sauce for 5 minutes. Add the cubed turkey, peas, tobasco and thyme.

In a kettle of boiling salted water cook the linguine until it is al dente and drain.

In a large bowl combine the linguine, the mushroom sauce, sea salt and pepper to taste.

Stir in the 1/2 cup of parmesan, and transfer the mixture to a buttered 3-quart casserole.

In a small bowl combine well the remaining 1/3 cup parmesan, and the panko crumbs.

Sprinkle the mixture evenly over the Tetrazzini, and drizzle over the top a bit of olive oil.

Bake the Tetrazzini in a 375 degree oven for 30 minutes, or until it is bubbling and the top is golden. Enjoy!