Turkey Tetrazzini Recipe

Name: Turkey Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dried spaghetti or 6 ounces vermicelli or 6 ounces capellini or 12 ounces fresh linguine; 1 ounce dried tomatoe (not oil-packed- (8 halves); 1 ½ cups fresh shiitake mushrooms, stemmed and sliced; 3 tablespoons margarine or 3 tablespoons butter; ¼ cup all-purpose flour; ⅛ teaspoon ground nutmeg; 1 ½ cups half-and-half or 1 ½ cups light cream or 1 ½ cups milk; 1 cup chicken broth; 2 ½ cups turkey or 2 ½ cups chicken, chopped; 2 tablespoons dry sherry; ¼ cup parmesan cheese, grated; ¼ cup almonds, sliced

Servings: persons

6 ounces dried spaghetti or 6 ounces vermicelli or 6 ounces capellini or 12 ounces fresh linguine
1 ounce dried tomatoe (not oil-packed- (8 halves)
1 ½ cups fresh shiitake mushrooms, stemmed and sliced
3 tablespoons margarine or 3 tablespoons butter
¼ cup all-purpose flour
⅛ teaspoon ground nutmeg
1 ½ cups half-and-half or 1 ½ cups light cream or 1 ½ cups milk
1 cup chicken broth
2 ½ cups turkey or 2 ½ cups chicken, chopped
2 tablespoons dry sherry
¼ cup parmesan cheese, grated
¼ cup almonds, sliced

1
In a large saucepan or pasta pot bring 3 quarts of water to boiling.
2
Add pasta.
3
Reduce heat slightly.
4
Boil, uncovered, 10-12 minutes for spaghetti, 5-7 minutes for vermicelli, or capellini, or 1 1/2 - 2 minutes for fresh pasta, or until al dente, stirring occasionally, (or cook according to package directions).
5
Immediately drain.
6
Place dried tomatoes in a small bowl.
7
Add enough hot water to cover; soak for 10-15 minutes, or until softened.
8
Drain and pat dry.
9
Chop tomatoes; set aside.
10
Meanwhile, in a large saucepan cook mushrooms in melted butter or margarine until tender.
11
Stir in flour and nutmeg.
12
Add half-and-half, chopped tomatoes.
13
Add cooked pasta; toss to coat.
14
Transfer to a 2-quart rectangular baking dish.
15
Sprinkle with Parmesan cheese and almonds.
16
Bake in preheated 350F oven for 20 minutes, or until heated through.
17
Serve immediately.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces dried spaghetti or 6 ounces vermicelli or 6 ounces capellini or 12 ounces fresh linguine, 1 ounce dried tomatoe (not oil-packed- (8 halves), 1 ½ cups fresh shiitake mushrooms, stemmed and sliced, 3 tablespoons margarine or 3 tablespoons butter, and more.

Yes, Turkey Tetrazzini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Tetrazzini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions