Ina Garten Turkey Tetrazzini Recipe

Ina Garten Turkey Tetrazzini is a classic American dinner that turns leftover poultry into a creamy pasta bake. This comforting dish uses sliced mushrooms, frozen peas, and a hint of dry sherry to build layers of savory flavor.

If you don’t use enough salt in the pasta water, the entire dish will taste flat no matter how much cheese you add later. I learned the hard way that the noodles need to be seasoned from the inside out before they ever meet the sauce. That’s the difference between a bland casserole and one that actually tastes like it came from a kitchen that knows what it’s doing.

The dry sherry is doing more work than you’d think here to cut through the heavy cream. Without it, the sauce feels a bit too one-dimensional and heavy on the palate after a few bites. I always keep a bottle of cheap dry sherry in the cupboard just for this because it gives the mushrooms a much deeper, woodsy taste that pairs well with the turkey.

Ina Garten Turkey Tetrazzini Ingredients

For the Pasta and Turkey

• 1 pound (450g) spaghetti or linguine
• 4 cups (600g) cooked turkey, shredded or diced
• 1 cup (150g) frozen peas, thawed
• 1/4 cup (10g) fresh parsley, chopped

For the Mushroom Sauce

• 1/2 cup (115g) unsalted butter
• 1 pound (450g) white button mushrooms, sliced
• 1/2 cup (65g) all-purpose flour
• 3 cups (720ml) chicken stock
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) dry sherry
• 1 teaspoon (6g) kosher salt
• 1/2 teaspoon (1g) black pepper

For the Topping

• 1 cup (100g) grated Parmesan cheese
• 1/2 cup (60g) breadcrumbs
• 2 tablespoons (30g) unsalted butter, melted

How To Make Ina Garten Turkey Tetrazzini

• 1. Prep the oven: Set the rack to the middle position and heat the oven to 375°F (190°C). Butter a large 9×13 inch baking dish or a deep ovenproof gratin pan so the pasta doesn’t stick to the sides.
• 2. Boil the pasta: Bring a large pot of salted water to a rolling boil and cook the spaghetti for two minutes less than the package directions. Drain the noodles and set them aside in a large mixing bowl.
• 3. Sauté the mushrooms: Melt the half cup of butter in a large skillet over medium-high heat and add the sliced mushrooms. Cook them for about five to seven minutes until they’ve released their liquid and turned a dark golden brown.
• 4. Make the roux: Sprinkle the flour over the browned mushrooms and stir constantly for at least one minute to cook out the raw flour taste. The mixture will look like a thick paste coating the vegetables.
• 5. Build the sauce: Slowly pour in the chicken stock and heavy cream while whisking or stirring quickly to prevent any lumps from forming. Let the liquid simmer for a few minutes until it thickens enough to coat the back of your spoon.
• 6. Season the base: Stir in the dry sherry, salt, and pepper then remove the pan from the heat. Taste the sauce now because it’s much easier to add another pinch of salt before it’s mixed with the plain pasta.
• 7. Combine the ingredients: Pour the creamy mushroom sauce over the cooked spaghetti in the large bowl and add the turkey, peas, and parsley. Use tongs to toss everything together until every strand of pasta is fully coated in the sauce.
• Don’t worry if it looks like there’s too much liquid at this stage. The pasta will continue to soak up the sauce as it bakes in the oven, so starting with a wet mixture prevents a dry casserole.
• 8. Prepare the topping: Mix the Parmesan cheese, breadcrumbs, and melted butter in a small bowl until the crumbs look like wet sand. This creates a crisp golden crust that protects the turkey from drying out under the heat.
• 9. Assemble and bake: Spread the pasta mixture into your prepared baking dish and sprinkle the cheesy breadcrumbs evenly over the top. Bake for 30 minutes until the sauce is bubbling around the edges and the top is a deep brown.
• If the top isn’t as crunchy as you’d like after half an hour, pop it under the broiler for 60 seconds. Stay right there and watch it though, as breadcrumbs can go from golden to burnt in a heartbeat.
• 10. Rest and serve: Take the dish out of the oven and let it sit on the counter for five minutes before scooping it out. Giving it a moment to rest helps the sauce thicken up so it stays on the pasta instead of pooling at the bottom of the plate.

Recipe Tips

• Use a mix of mushrooms. While white buttons work fine, swapping half of them for cremini or shiitake adds a lot more earthy flavor to the sauce. The different textures make the dish feel less like a standard leftover meal and more like a planned dinner.
• Don’t overcook the spaghetti. Since the pasta spends 30 minutes in a hot oven soaking up liquid, it needs to be very firm when it leaves the boiling water. If you cook it all the way through on the stove, it’ll turn into mush by the time the cheese is melted.
• Fresh parsley is a must. It might seem like just a garnish, but the herb adds a bright green note that cuts through the fat from the cream and butter. Use the flat-leaf variety rather than the curly kind for a better texture and stronger taste.
• Thaw the peas first. If you throw them in rock-hard, they’ll release water into the sauce as they melt, which can make the gravy feel thin. Run them under warm water for a minute and pat them dry before tossing them into the mixing bowl.
• Shred the turkey by hand. Big, irregular chunks of meat hold onto the sauce much better than neat little cubes. It also gives the final dish a more rustic, homemade look that fits the style of a tetrazzini.
• Freeze the leftovers in portions. This dish stays good in the freezer for up to three months if you seal it tightly. I like to freeze individual squares so I can have a quick lunch without reheating the entire pan.

What To Serve With Turkey Tetrazzini

A simple green salad with a sharp lemon vinaigrette is the best partner for this heavy pasta. The acidity in the dressing helps clean your palate between bites of the rich mushroom cream sauce.

If you want something warm, roasted broccoli or garlicky green beans work well. Some crusty sourdough bread is also great for mopping up any leftover sauce that stays on the plate.

How To Store Turkey Tetrazzini

• Fridge: Put any leftovers in an airtight container and keep them in the fridge for up to three days. Make sure the pasta has cooled down completely before you put the lid on to avoid extra moisture buildup.
• Reheat: The best way to warm this up is in a 350°F (175°C) oven covered with foil to keep the moisture in. If you’re in a rush, the microwave works, but the pasta can get a bit soft and the sauce might separate slightly.
• Freeze: Wrap the unbaked or baked dish tightly in two layers of plastic wrap and one layer of foil. It’ll stay fresh for three months, but you should let it thaw in the fridge overnight before you try to reheat it.

Ina Garten Turkey Tetrazzini Nutrition Facts

Per serving (1 of 8):

• Calories: 540 kcal
• Protein: 32g
• Fat: 28g
• Carbohydrates: 42g
• Sugar: 4g
• Sodium: 890mg

FAQs

Can I use chicken instead of turkey in this Ina Garten Turkey Tetrazzini?

Yes, you can swap the turkey for a shredded rotisserie chicken or leftover roasted chicken breasts without changing anything else. The cooking times and sauce measurements stay exactly the same since both meats have a similar texture.

Why is my tetrazzini sauce so thin after baking?

This usually happens if the mushrooms weren’t browned long enough or if the roux didn’t cook until it was thick. Make sure the liquid is bubbling and coating a spoon before you mix it with the spaghetti.

Can I make Ina Garten Turkey Tetrazzini ahead of time?

You can assemble the entire dish a day early and keep it in the fridge until you’re ready to eat. Just wait to add the breadcrumb topping until right before you put it in the oven so they don’t get soggy.

Can I use a different type of pasta for this recipe?

Yes, any long noodle like fettuccine or even short shapes like penne will work if that’s what’s in your pantry. Just stick to the rule of boiling them for two minutes less than the box says so they don’t overcook.

What can I use if I don’t have dry sherry?

If you want to skip the alcohol, you can use a splash of fresh lemon juice or a tablespoon of white wine vinegar instead. You just need a little bit of acid to balance out the richness of the heavy cream and butter.

Try More Ina Garten Recipes:

• Ina Garten Pastitsio
• Ina Garten Fettuccine Alfredo Recipe
• Barefoot Contessa Shrimp Orzo Salad