Turkey tetrazzini

Use up your roast turkey leftovers in this comfort pasta bake by Sophie Grigson
By Sophie Grigson
Turkey tetrazzini
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy


  • 300 g button mushrooms
  • 45 g butter
  • 1 tbsp rapeseed oil
  • 2 large garlic cloves, chopped
  • 4 tbsp dry or medium sherry
  • 45 g plain flour
  • 200 ml milk
  • 500 ml chicken stock
  • 150 ml double cream
  • A squeeze of lemon juice
  • 3 tbsp chopped parsley
  • 400 g fusilli pasta
  • 250 g cooked turkey or chicken, torn into bite sized pieces
  • 100 g freshly grated parmesan
  • 45 g fine breadcrumbs


1. Preheat the oven to 200C/180C fan/Gas Mark 6.

2. Fry the sliced mushrooms in the butter and oil in a large saucepan, over a brisk heat. Once they are tender and patched with brown, add the garlic and fry for another minute or so, turning down the heat if necessary. Now pour in the sherry and simmer for another 2-3 minutes until most of it has evaporated.

3. Scatter the flour over the mushrooms and stir to mix in evenly. Stir in the milk in three batches, then gradually stir in the stock. Season with salt and lots of pepper. Leave to simmer for 10-15 minutes, stirring occasionally to prevent catching on the base. When it has thickened, stir in the cream and simmer for another 4-5 minutes. Take off the heat.

4. Add the lemon juice, parsley, fusilli, turkey and 50g Parmesan. Taste and adjust seasoning. Spoon into an ovenproof dish and smooth down. Mix the remaining Parmesan with the breadcrumbs and scatter evenly over the surface. Bake for around 20-30 minutes until the surface is beautifully browned and the sauce is sizzling and bubbling.

5. Serve at once.

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