Tetrazzini—a classic homey pasta dish usually made with chicken—gets the Thanksgiving treatment with this recipe adapted from chef and cookbook author Cal Peternell’s latest book, Burnt Toast and Other Disasters. Even the driest, overcooked turkey can be revitalized when added to a rich bath of mushrooms, heavy cream, and white wine. The result is a luscious sauce for coating a pot of pasta, as well as any “etceteras” from your holiday table: roasted brussels sprouts, sautéed green beans, cooked greens, and even cranberry sauce all make great additions.
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Ingredients
6 servings
2
Tbsp. extra-virgin olive oil or vegetable oil
2
Tbsp. unsalted butter
1
medium onion, coarsely chopped
1
lb. mushrooms (any kind), torn or chopped into bite-size pieces
Freshly ground black pepper
1½
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
6
sprigs thyme, leaves picked
1
bay leaf
½
cup dry white wine
1½
cups heavy cream
3
cups shredded leftover roast turkey meat
1
lb. short pasta (such as farfalle, fusilli, or orecchiette)
2
cups leftover Thanksgiving sides (such as roasted brussels sprouts, sautéed green beans, or cooked greens; optional)
2
oz. finely grated Parmesan (about 1 cup), divided
Preparation
Step 1
Preheat oven to 375°. Heat oil and butter in a large skillet over medium-high. As soon as butter is melted, add onion, mushrooms, plenty of pepper, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, stirring occasionally, until onion is soft and mushrooms are browned, 10–15 minutes. Stir in thyme and bay leaf, then pour in wine; cook, stirring, until reduced by a third, about 1 minute. Stir in cream and remove skillet from heat. Stir in turkey.
Step 2
If your skillet is ovenproof, transfer to oven; if not, transfer turkey mixture to a 2-qt. baking dish. Bake until browned on top and bubbling and turkey is very tender, 50–60 minutes.
Step 3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of pasta cooking liquid. Return pasta to pot.
Step 4
Stir turkey mixture, leftover sides (if using), three quarters of Parmesan, and ¼ cup pasta cooking liquid into pasta to combine. Cook over medium heat, stirring often and adding more pasta cooking liquid as needed, until saucy, about 2 minutes.
Step 5
Divide among bowls. Top with remaining Parmesan and more black pepper if desired.
Adapted from ‘Burnt Toast and Other Disasters: A Book of Heroic Hacks, Fabulous Fixes, and Secret Sauces’ by Cal Peternell. Copyright 2021 by Cal Peternell. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Buy on Amazon or Bookshop.org
How would you rate Turkey Etcetrazzini?
Tetrazzini—a classic homey pasta dish usually made with chicken—gets the Thanksgiving treatment with this recipe adapted from chef and cookbook author Cal Peternell’s latest book, Burnt Toast and Other Disasters. Even the driest, overcooked turkey can be revitalized when added to a rich bath of mushrooms, heavy cream, and white wine. The result is a luscious sauce for coating a pot of pasta, as well as any “etceteras” from your holiday table: roasted brussels sprouts, sautéed green beans, cooked greens, and even cranberry sauce all make great additions.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients6 servings2Tbsp. extra-virgin olive oil or vegetable oil2Tbsp. unsalted butter1medium onion, coarsely chopped1lb. mushrooms (any kind), torn or chopped into bite-size piecesFreshly ground black pepper1½tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more6sprigs thyme, leaves picked1bay leaf½cup dry white wine1½cups heavy cream3cups shredded leftover roast turkey meat1lb. short pasta (such as farfalle, fusilli, or orecchiette)2cups leftover Thanksgiving sides (such as roasted brussels sprouts, sautéed green beans, or cooked greens; optional)2oz. finely grated Parmesan (about 1 cup), dividedPreparationStep 1Preheat oven to 375°. Heat oil and butter in a large skillet over medium-high. As soon as butter is melted, add onion, mushrooms, plenty of pepper, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, stirring occasionally, until onion is soft and mushrooms are browned, 10–15 minutes. Stir in thyme and bay leaf, then pour in wine; cook, stirring, until reduced by a third, about 1 minute. Stir in cream and remove skillet from heat. Stir in turkey.Step 2If your skillet is ovenproof, transfer to oven; if not, transfer turkey mixture to a 2-qt. baking dish. Bake until browned on top and bubbling and turkey is very tender, 50–60 minutes.Step 3Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of pasta cooking liquid. Return pasta to pot.Step 4Stir turkey mixture, leftover sides (if using), three quarters of Parmesan, and ¼ cup pasta cooking liquid into pasta to combine. Cook over medium heat, stirring often and adding more pasta cooking liquid as needed, until saucy, about 2 minutes.Step 5Divide among bowls. Top with remaining Parmesan and more black pepper if desired.Adapted from ‘Burnt Toast and Other Disasters: A Book of Heroic Hacks, Fabulous Fixes, and Secret Sauces’ by Cal Peternell. Copyright 2021 by Cal Peternell. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Buy on Amazon or Bookshop.orgHow would you rate Turkey Etcetrazzini?