Turkey Tetrazzini


(click on pic to enlarge)

The chicken version of this dish was named after Luisa Tetrazzini, an opera singer in about 1910 or something like that. The only reason this dish is not considered a casserole is b/c they didn’t make casseroles back then and it is served with sherry. Otherwise, this is a very tasty dish. The thing that makes this dish like über feastiality is the Béchamel cheese sauce.


Turkey Stock
1 lb. turkey thigh
1 celery
1 carrot
½ onion
1 TBSP pepper corns
1 tsp thyme
1 bay leaf
2 cups water

Put all in a pot and bring to a boil. Reduce heat and simmer for an hour. Strain the stock and shred the meat.

Béchamel Cheese Sauce
4 TBSP butter
4 TBSP flour
½ cup chopped onions
1 cup milk
1 cup mixed Italian cheeses
1 cup turkey stock
Salt and pepper

Melt butter, add flour and mix. Fry the flour for several minutes then add onions and fry a few more minutes. Add milk a ¼ cup at a time and whisk thick. Add the cheese and melt and whisk. Salt and pepper. Add stock and whisk. Turn off heat and remove from heat.

8 oz. Linguine

Boil in water 9 minutes, then drain.


1 cup frozen peas
½ red bell pepper (chopped)
1 carrot (use a Julienne peeler and chop)
1 garlic (sliced)
1 cup mushrooms (sliced)

2 TBSP butter

Saute’ all in butter in a non–stick fry pan.

½ cup Italian bread crumbs
½ grated Parmesan cheese

Mix in a bowl.

4 TBSP sherry

In a covered non-stock 2 ½ quart Corning ware pan add pasta, veggies, meat, cheese sauce, topping mix and then add the sherry.

Preheat oven to 350° and cook 1 hour covered. Serve.

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