Ree Drummond's Turkey Tetrazzini
Photo credit: Ree Drummond

Possibly created in 1904 by chef Ernest Arbogast of the Palace in San Francisco, this dish is named after Italian opera star, Luisa Tetrazzini.  It’s often made with “diced fowl or seafood, mushrooms, and almonds in a butter/cream and parmesan sauce flavored with wine or sherry and stock vegetables such as onions, celery, and carrots.”

  • Thin Spaghetti
  • Butter
  • Garlic
  • White Mushrooms
  • Salt
  • White Wine
  • Flour
  • Turkey (or Chicken) Broth
  • Cream Cheese
  • Cooked (leftover) Turkey, Shredded Or Diced
  • Chopped Black Olives
  • Green Peas
  • Bacon
  • Monterey Jack Cheese
  • Parmesan Cheese
  •  Salt And Pepper
  • Bread Crumbs

[Get the recipe]