Laura Mariano
A Cozy Classic with a German Twist
Imagine creamy pasta tangled with tender turkey, nestled under a golden, cheesy crust—comfort food at its finest. Turkey Tetrazzini, a beloved American casserole with Italian flair, has long been a post-holiday staple. Traditionally rich and satisfying, it’s the kind of dish that warms both body and soul.
This version adds a delightful German twist, infusing the classic with European elegance. Nutmeg lends a subtle warmth, white wine deepens the flavor, and hearty mushrooms bring earthy richness. It’s a fusion that feels both familiar and fresh—perfect for cozy evenings or festive gatherings. Whether you’re using leftover turkey or starting from scratch, this casserole promises creamy indulgence with a continental charm.
What Is Turkey Tetrazzini?
Turkey Tetrazzini is a creamy, baked pasta dish that combines tender turkey, sautéed mushrooms, and a luscious cheese sauce. Typically made with spaghetti or linguine, it’s layered into a casserole and topped with breadcrumbs and Parmesan for a crispy finish.
The dish was named after Luisa Tetrazzini, a famed Italian opera singer, and first gained popularity in early 20th-century America. Though Italian in name, the recipe is a true American creation—comforting, hearty, and endlessly adaptable.
This “Authentic German” version elevates the classic with European ingredients and flavor profiles. Nutmeg adds a warm spice note, white wine brings brightness, and sour cream or heavy cream creates a velvety texture. It’s a cross-cultural celebration of flavor, blending the best of American tradition with German culinary finesse.
Ingredient Breakdown: Classic Meets Continental
Here’s what you’ll need to craft this cozy casserole:
- Cooked turkey: Shredded or cubed, perfect for using leftovers.
- Spaghetti or linguine: Al dente pasta forms the base.
- Butter: For sautéing and richness.
- Onions and garlic: Aromatic essentials.
- Mushrooms: White, cremini, or button—hearty and earthy.
- Flour: To create a roux for thickening the sauce.
- Chicken or turkey broth: Adds depth and moisture.
- White wine or dry sherry: A German-inspired touch of acidity.
- Heavy cream or sour cream: For creamy indulgence.
- Nutmeg: A warm, subtle spice.
- Salt and pepper: To taste.
- Parmesan cheese: Sharp and savory.
- Breadcrumbs or panko: For a golden, crunchy topping.
Optional additions:
- Peas, carrots, or spinach: For color and nutrition.
- Parsley: Fresh garnish.
- Gruyère cheese: Adds a nutty, melty layer with German flair.
Tip: Leftover holiday turkey makes this dish quick and flavorful—just shred and go!
Step-by-Step Instructions
- Cook the pasta: Boil spaghetti or linguine until al dente. Drain and set aside.
- Sauté aromatics: In a large skillet, melt butter over medium heat. Add chopped onions and minced garlic, cooking until translucent.
- Add mushrooms: Stir in sliced mushrooms and cook until browned and tender.
- Make the roux: Sprinkle flour over the mixture and stir to coat. Cook for 1–2 minutes to eliminate raw flour taste.
- Deglaze with wine: Pour in white wine or dry sherry, scraping up any browned bits.
- Add broth and cream: Stir in chicken or turkey broth and heavy cream (or sour cream). Simmer until thickened, about 5–7 minutes.
- Season: Add salt, pepper, and a pinch of nutmeg.
- Combine: Fold in cooked turkey and pasta. Mix until evenly coated.
- Transfer to casserole: Pour mixture into a greased 9×13-inch baking dish.
- Top and bake: Sprinkle with Parmesan and breadcrumbs. Bake at 350°F (175°C) for 30–40 minutes, until bubbly and golden.
- Rest before serving: Let the casserole sit for 10 minutes to set the layers.
Tip: For extra crispiness, broil the top for 2–3 minutes at the end.
Recipe Variations & Customizations
Turkey Tetrazzini is wonderfully flexible. Here are a few ways to make it your own:
- Swap proteins: Use chicken instead of turkey for a similar flavor.
- Change the pasta: Egg noodles, fusilli, or even penne work well.
- Add veggies: Peas, carrots, spinach, or kale boost nutrition and color.
- Go gluten-free: Use gluten-free pasta and flour for a celiac-friendly version.
- Try different cheeses: Gruyère or Emmental add a distinctly German character.
Whether you’re feeding a crowd or craving comfort food, this dish adapts beautifully to your pantry and preferences.
Easy Turkey Tetrazzini – Creamy, Comforting & Perfect for Leftovers
Equipment
- Large pot (for pasta)
- Large skillet or sauté pan
- Whisk
- 9x13-inch casserole dish
- Mixing spoon
- Measuring Cups and Spoons
- Oven
Ingredients
- 3 cups cooked turkey (shredded or cubed)
- 12 oz spaghetti or linguine
- 4 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms (white, cremini, or button), sliced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine or sherry
- 2 cups chicken or turkey broth
- 1 cup heavy cream or sour cream
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs or panko
- Optional: 1/2 cup peas, diced carrots, chopped parsley, 1/2 cup shredded Gruyère cheese
Instructions
- Cook pasta until al dente. Drain and set aside.
- Sauté aromatics: Melt butter in a skillet. Add onion and garlic, cook until soft.
- Add mushrooms and cook until browned.
- Make roux: Sprinkle flour over mixture, stir for 1–2 minutes.
- Deglaze with wine, scraping up bits.
- Add broth and cream, whisk until smooth. Simmer 5–7 minutes until thickened.
- Season with nutmeg, salt, and pepper.
- Combine turkey and pasta into sauce, mix well.
- Transfer to greased casserole dish.
- Top with Parmesan and breadcrumbs.
- Bake at 350°F (175°C) for 30–40 minutes until bubbly and golden.
- Rest for 10 minutes before serving.
Notes
- Use leftover holiday turkey for convenience.
- Substitute chicken if turkey isn’t available.
- For a gluten-free version, use GF pasta and flour.
- Add Gruyère or Emmental for a deeper German cheese profile.
- Broil for 2–3 minutes at the end for extra crisp topping.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Freeze unbaked casserole for up to 2 months—thaw before baking.
