Turkey Tetrazzini
Kevin GillespieKevin Gillespie is an Atlanta-based chef, author, restauranteur, and culinary contributor for MeatEater. He is the owner of the Red Beard Restaurant group and the founder of Defend Southern Food Foundation, an organization committed to helping alleviate hunger inside Atlanta communities. Kevin is a seven-time James Beard Awards finalist as well as a two-time finalist and “fan favorite” on Bravo’s hit TV show “Top Chef.” He’s a lifelong hunter and outdoorsman who seeks to inspire people to redefine their relationship with food by committing to more thoughtful and sustainable practices.
Duration
1 hour
Serves
4 to 6
Chef’s notes
This Midwestern classic has all the hallmarks of 1950s cooking, including the abundant use of cheese and cream. The end result is pure comfort food goodness. Despite being incredibly simple to make, this dish definitely is a balancing act of seasoning. Just remember that lots of sauce when it goes into the oven means that you won’t have dry pasta when it’s finished.
Ingredients
- 2 lbs. wild turkey breast, cut into 1-inch cubes
- 1 (12 oz) box dry spaghetti, cooked and cooled
- 3 tbsp. butter
- 1 onion diced
- 3 cloves garlic, minced
- 1 pt. cremini mushrooms, sliced
- 3 tbsp. flour
- 2 sprigs fresh thyme
- 2¼ cups chicken broth (reduced sodium)
- 1½ cups heavy cream
- 8 oz. whipped cream cheese
- 2 cups gruyere cheese, grated
- ¼ cup parmesan cheese
- 2 cups crushed unsalted kettle chips
Also works with
Any game bird
Special equipment
Dutch oven
Preparation
- Begin by preheating your oven to 350°F.
- Melt the butter in a heavy dutch oven on the stove. Add the onion, garlic, and thyme. Allow these ingredients to cook, without browning, for 3 to 4 minutes or until the onion is translucent.
- Add the mushrooms to the pan along with a pinch of salt, and a few grinds of black pepper. Cook until all the water has been released from the mushrooms and the mixture has reduced in size significantly.
- Sprinkle in the flour and begin stirring the mixture to ensure the bottom does not burn. Cook for 1 minute then add in the cream and stock.
- Once the stock mixture is hot add in the raw turkey breast. When the sauce begins to bubble around the edges, add in the cream cheese and half of the shredded gruyere and parmesan cheese. Keep stirring until the mixture is completely melted.
- Season this well with salt and pepper, then add the cooked spaghetti and mix well. Pour the contents of the Dutch oven into a 9x13” ceramic baking pan and spread out into a single layer.
- Top the mixture with the remaining cheese and the crushed potato chips.
- Place this in the oven and bake for 35 to 40 minutes or until the mixture is bubbling and the top is golden brown. Remove from the oven and wait 10 minutes before serving.
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Save this recipe
Turkey Tetrazzini
Recipe by:Kevin Gillespie
Duration
1 hour
Serves
4 to 6
Chef’s notes
This Midwestern classic has all the hallmarks of 1950s cooking, including the abundant use of cheese and cream. The end result is pure comfort food goodness. Despite being incredibly simple to make, this dish definitely is a balancing act of seasoning. Just remember that lots of sauce when it goes into the oven means that you won’t have dry pasta when it’s finished.
Ingredients
- 2 lbs. wild turkey breast, cut into 1-inch cubes
- 1 (12 oz) box dry spaghetti, cooked and cooled
- 3 tbsp. butter
- 1 onion diced
- 3 cloves garlic, minced
- 1 pt. cremini mushrooms, sliced
- 3 tbsp. flour
- 2 sprigs fresh thyme
- 2¼ cups chicken broth (reduced sodium)
- 1½ cups heavy cream
- 8 oz. whipped cream cheese
- 2 cups gruyere cheese, grated
- ¼ cup parmesan cheese
- 2 cups crushed unsalted kettle chips
Also works with
Any game bird
Special equipment
Dutch oven
Preparation
- Begin by preheating your oven to 350°F.
- Melt the butter in a heavy dutch oven on the stove. Add the onion, garlic, and thyme. Allow these ingredients to cook, without browning, for 3 to 4 minutes or until the onion is translucent.
- Add the mushrooms to the pan along with a pinch of salt, and a few grinds of black pepper. Cook until all the water has been released from the mushrooms and the mixture has reduced in size significantly.
- Sprinkle in the flour and begin stirring the mixture to ensure the bottom does not burn. Cook for 1 minute then add in the cream and stock.
- Once the stock mixture is hot add in the raw turkey breast. When the sauce begins to bubble around the edges, add in the cream cheese and half of the shredded gruyere and parmesan cheese. Keep stirring until the mixture is completely melted.
- Season this well with salt and pepper, then add the cooked spaghetti and mix well. Pour the contents of the Dutch oven into a 9x13” ceramic baking pan and spread out into a single layer.
- Top the mixture with the remaining cheese and the crushed potato chips.
- Place this in the oven and bake for 35 to 40 minutes or until the mixture is bubbling and the top is golden brown. Remove from the oven and wait 10 minutes before serving.