Perhaps it was the “exotic” name—turkey tetrazzini—as well as its ease of preparation that made it my mom’s signature casserole.
The recipe is said to be named for Luisa Tetrazzini, an Italian opera star at the turn of the 20th century. Who created it is widely disputed, with stories crediting chefs in New York City and San Francisco. The dish certainly sounds more interesting than its humble assemblage of leftover turkey, noodles, and cheese. It was what Mom brought to bridal and baby showers, funerals, and neighborhood potlucks because it can be made ahead to warm up and is easy to serve.
I grew up in New Jersey, where any meal served from one deep baking dish was called a casserole. The term “hot dish” was a revelation, the perfect moniker for this simple, thrifty, and creative use of the odds and ends of a previous dinner.
Credit the Mankato Grace Lutheran Ladies Aid Cookbook for publishing the first official recipe in the 1930s. The traditional mix of protein, starch, and vegetables bound in a creamy sauce and baked off until bubbly became especially popular during World War I and fed families during the Great Depression. It was and still is an inexpensive way to stretch the kitchen’s bounty.
Turkey Tetrazzini is perfect for a “meal train” dinner delivered to families with a new baby or when one is ill. And it’s just the dish to make ahead and tote to a ski weekend up north or share at a neighborhood potluck.
Turkey Tetrazzini
(Serves 4 to 6 and is easily doubled)- 1/2 pound pasta
- 3 tablespoon unsalted butter
- 1/2 pound mushrooms, cremini and/or button
- Salt and freshly ground pepper
- 3 cloves garlic, smashed
- 1/2 cup dry white wine
- 2 cup chicken or turkey stock
- 4 ounce cream cheese, cut into pieces
- 2 cup shredded cooked turkey or chicken
- 1/2 cup frozen peas
- 1/4 cup chopped parsley
- 1/2 cup grated Parmesan cheese, divided
- 1 small red bell pepper, seeded and diced, divided
Bring a pot of salted water to a boil and drop the pasta. Cook just until the pasta is al dente, about 8 minutes. Drain.
In a large deep skillet, melt the butter over medium-high heat and sauté the mushrooms, seasoning with a little salt and pepper until they have released their juices and begin to brown, about 12 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Whisk in the wine and cook to reduce slightly, about 1 more minute. Whisk in the stock, increase the heat and bring to a boil and cook until the stock has reduced by half. Whisk in the chunks of cream cheese, then fold in the turkey, peas, parsley, and half of the cheese and half of the peppers. Add the drained pasta and toss with tongs to combine. Taste and adjust the seasonings.
Transfer the pasta to the prepared baking dish and scatter the remaining cheese and peppers over the top. Bake until the cheese is bubbly and browned, about 5 to 8 minutes. Remove and allow the dish to rest before serving. It will firm up as it cools.
