Baked Turkey Tetrazzini

Baked Turkey Tetrazzini

In my opinion, the dry sherry is the key to the flavor in this dish. If you don’t have it or want it see notes for substitutes.
I used about 3 cups of leftover turkey.


  • 12oz (360gr) cooked turkey, in bite-size pieces
  • 4oz (120gr) mushrooms, trimmed, sliced
  • 3 shallots, chopped
  • 1/2 cup (2oz, 60gr) shredded Gruyere (or Swisss) cheese
  • 2 tbs butter
  • 2 tbs flour
  • 3/4 cup (6oz, 180gr) milk
  • 3/4 cup (6oz, 180gr) chicken broth
  • 1/4 cup (2oz, 60gr) dry sherry
  • 1/3 cup (3oz, 90gr) Greek or plain yogurt
  • 2 tsp oil
  • 3.5oz (100gr) linguine, fettuccini, spaghetti


  • Cook pasta according to package directions. When done, drain.
  • While pasta cooks:
  • Heat oil in large skillet. Add mushrooms, shallots and sauté until tender and starting to brown.
  • Add turkey and heat through.
  • Melt butter in a small saucepan.
  • Add floor and cook, stirring, 1 minute.
  • Slowly add milk, stirring constantly, until hot and thick.
  • Add broth, sherry, and heat until just starting to bubble, stirring occasionally.
  • Stir in yogurt and remove from heat.
  • To finish:
  • Add 1/3rd sauce to drained pasta, mixing well, and put in baking dish, making a bit of a ‘well’ in the center.
  • Add 1/3 sauce to turkey and mushrooms, mixing well, and spoon onto the pasta, leaving an inch (2.5cm) border around the edge.
  • Sprinkle the cheese over the turkey and mushrooms, cover with foil and bake, (400F, 200C) for 15 minutes.
  • Uncover and bake 10 minutes longer.
  • Reheat remaining sauce and serve on the side.


Substitutes for dry sherry: cream sherry, dry vermouth, white wine, Madeira, or 2 tbs apple juice plus 2 tbs apple cider vinegar.
Or just use more chicken broth…..


Keywords: turkey, tetrazzini, leftover turkey

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