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The Hirshon Turkey Tetrazzini

  • Total Time: 0 hours


Units Scale
  • Topping:
  • 1/2 c fresh breadcrumbs
  • Pinch table salt
  • 1 1/2 tablespoons melted unsalted butter
  • 1/4 cup grated Parmesan cheese
  • ***
  • Filling:
  • 6 tablespoons unsalted butter, plus extra for baking dish
  • 3 cups white mushrooms, sliced thin
  • 2 medium onions, chopped fine
  • salt and ground black pepper
  • 3/4 pound spaghetti or other long-strand pasta, snapped in half
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 3 tablespoons dry sherry
  • 1 tablespoon Farigoule thyme liqueur (if not available, leave it out)
  • 3 ounces Parmesan cheese , grated (about 3/4 cup)
  • 3/4 teaspoon freshly grated nutmeg
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons minced fresh thyme leaves
  • 2 teaspoons minced fresh rosemary leaves
  • 2 cups frozen peas
  • 1/2 cup broccoli florets
  • 2 teaspoons minced jalapeño pepper
  • 1 roasted red pepper from the jar, minced
  • 4 cups leftover cooked boneless turkey meat, cut into 1/4-inch pieces


  1. Mix the 1st 3 ingredients for the topping, bake on a cookie sheet at 350 for 15-20 minutes, until golden and crisp. Cool and mix with cheese.
  2. For filling, preheat oven to 450 degrees, sauté onions, broccoli and mushrooms in butter until soft 12-15 minutes. Season with S & P and set aside. Boil noodles to al dente. Reserve ¼ c of water and drain.
  3. Make a roux with the butter and flour and cook until golden. Whisk in chicken stock and cook over medium high until thickened. Whisk seasonings and alcohol into the sauce, use pasta water if needed to achieve your preferred consistency.
  4. Add peas, reserved sautéed veggies, noodles and turkey. Put in a 9 x 13 casserole dish, sprinkle with breadcrumbs and bake 13-15 minutes until bubbly.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

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