Beazell's Cook Book

Turkey Tetrazzini

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Turkey Tetrazzini  




2 tablespoons olive oil

2 shallots, thinly sliced

6 green onions, both the white and green parts, thinly sliced

8 ounces white mushrooms, coarsely chopped

4 tablespoons flour

1 cup white wine

4 cups turkey stock

1 (5.2 ounce) package Boursin cheese

4 cups cooked turkey, shredded (dark meat is best)

3/4 pound pasta, preferably, vermicelli , broken into pieces, cooked al dente

2 cups thawed frozen peas

3 tablespoons fresh parsley, minced

1 teaspoon Beazell's Cajun Seasoning, or to taste

1/2 cup dried seasoned breadcrumbs

3 tablespoons olive oil

1/3 cup Parmesan cheese, grated



Preheat oven to 350°F.

Heat the olive oil in the bottom of a heavy Dutch oven over medium heat. Add the shallots and green onions and sauté until wilted, yet not browned. Add the mushrooms and sauté for another few minutes, until most of the liquid has cooked out of the mushrooms. Try not to stir them too frequently or they will not brown correctly and will get soggy instead.

Add the flour into the mixture, stir to combine and cook for a few minutes to get rid of the flavor of the flour. Once it gets a slightly golden color, add the wine. Cook it down to a paste-like consistency.

Then, add the turkey stock, stir to blend, and simmer until the mixture becomes a loose sauce. Crumble and add the Boursin cheese; stirring until it is blended completely. Add the cooked turkey, cooked and drained pasta, peas and parsley. Stir gently to combine. Add Beazell's Cajun Seasoning to taste.

Pour into a large casserole dish (9×13 or similar).

Mix the breadcrumbs, olive oil and Parmesan cheese in a small bowl then scatter the mixture over the top of the casserole. Cook for 20 minutes in the heated oven. Remove from oven and set dish on a rack. Let the casserole sit for 10 minutes to cool down before eating.


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