Ingredients
Ingredients
- 340 g dry short pasta such as elbows or ditalini
- 84 g unsalted butter divided: 42 g sauce, 42 g topping
- 30 g all-purpose flour
- 0.25 g ground cayenne
- 0.25 g ground nutmeg
- 100 g onion finely diced
- 100 g celery finely diced
- 450 g cooked turkey breast diced; about 3 cups
- 60 ml dry white wine
- 480 ml unsalted chicken stock
- 240 ml half-and-half
- 227 g white cheddar grated
- 85 g Parmesan grated, divided
- 150 g frozen peas
- 100 g fresh white breadcrumbs
- 2 g fine salt
- 1 g black pepper
Equipment
- 1 9-by-13-inch baking dish
- 1 Large saucepan
- 1 Pasta pot
- 1 Instant-read thermometer
Instructions
Prepare and cook
- Heat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish lightly using a little of the measured butter. Cook the pasta in unsalted water until just shy of al dente; drain.
- Melt 42 g butter in a large saucepan over medium heat. Stir in flour, cayenne and nutmeg for 1 minute. Add onion and celery and cook, stirring, for about 5 minutes until softened.
- Add diced cooked turkey and wine. Bring to a simmer, then gradually stir in stock and half-and-half. Simmer gently until the sauce coats a spoon, about 5 minutes. Remove from the heat and stir in the cheddar and half the Parmesan.
- Fold in peas and drained pasta. Season with the measured salt and pepper, tasting before adding more because cheeses vary. Transfer to the baking dish.
- Melt the remaining 42 g butter and toss with fresh breadcrumbs and remaining Parmesan. Scatter evenly over the casserole. Bake 25–30 minutes until golden, bubbling and 165°F (74°C) in the center. Rest 5 minutes before serving.
Nutrition
Serving: 1portionCalories: 786kcalProtein: 49.6gSodium: 722mg
Video
Notes
Video: Andrew Zimmern, “Recipe: Turkey Tetrazzini | Andrew Zimmern,” originally uploaded 2025-11-30. Short-pasta, cheddar and pea version with explicit weights and six servings.
Nutrition is an ingredient-based estimate using ANSES Ciqual 2025 and relevant product labels. Turkey uses cooked breast values; wine is counted without assuming total alcohol evaporation. Half-and-half uses the Land O Lakes 30 ml label. Fresh breadcrumb values use white bread. Optional garnishes and sides are excluded; values change with brands and portions.
Cost is an approximate U.S. ingredient estimate based on online retail prices checked October 25, 2026, mostly prorated to the quantities used. Turkey replacement cost assumes 600 g raw equivalent for 450 g cooked at an estimated 75% yield; actual yield varies. Taxes, energy and optional sides are excluded; prices and availability vary by location.
Refrigerate leftovers promptly and reheat to 165°F (74°C).
