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X Italian Meat Dishes
Turkey Tetrazzini (Spaghetti layered with left-over diced turkey in a sauce with mushrooms, cream and white wine)
Originated from: Italy
Occasion: Christmas and other holidays
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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2 cups spaghetti, broken

1 1/2 cups left-over turkey, diced

1/2 cup mushrooms, sliced
3 tablespoons flour
1 cup broth, made from turkey bones
3/4 cup white wine
1/2 cup cream
celery salt
salt and pepper
3 tablespoons olive oil
1/2 cup breadcrumbs
1/4 cup Parmesan cheese, grated


Cook spaghetti in boiling, salted water until barely done; drain and rinse with hot water.

Fry mushrooms in hot olive oil about 5 minutes; blend in flour, broth and wine, and cook until smooth; add cream and seasoning.

Place a layer of spaghetti in a buttered casserole, add a layer of turkey and a layer of mushroom sauce; repeat layers until ingredients are used up and end with a layer of spaghetti on top.

Mix breadcrumbs and cheese, sprinkle over spaghetti and dot with olive oil; bake in a hot oven (450 degrees F.) about 25 minutes.

Serves 5.

Note: Chicken can be used in this manner, too.


The recipe in this entry was first published in "The Complete Italian Cook Book (La Cucina) by Rose L. Sorce (New York: Grosset & Dunlap, 1953). The entire cookbook is available at www.archive.org. Image: The New York Public Library Digital Collection.

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