BLACK TRUFFLE BUTTER
LEFTOVER-TURKEY TETRAZZINI

Turkey Tetrazzini recipe

Recipe Courtesy of Chef Casey Thompson

Serves 6-8

4 OZ TUBE BLACK TRUFFLE BUTTER, CUT INTO CUBES, 2T RESERVED
3T ALL-PURPOSE FLOUR
3 CUPS CHICKEN STOCK
2-3 CUPS LEFTOVER PULLED TURKEY (NOT SHREDDED)
1 PACKAGE BUCATINI NOODLES
½ CUP GRATED PARMESAN
4 SPRIGS THYME
2 BAY LEAVES
8 OUNCES BROWN SHIMEJI OR BEECH MUSHROOMS, TRIMMED
OLIVE OIL FOR COOKING
½ CUP SLICED SHALLOTS
3 GARLIC CLOVES, MINCED
½ CUP DRY SHERRY
SALT AND PEPPER
½ CUP HEAVY CREAM
1 SMALL TUB OF MASCARPONE
1 CUP BREADCRUMBS
3T FINELY CHOPPED ITALIAN PARSLEY
1 LEMON ZESTED

  1. Preheat the oven to 375°. Boil the pasta in a large pot according to the directions. Drain and toss with a bit of olive oil and set aside.
  2. In a deeper sauté pan over medium-high heat, add 2 T olive oil. Add the mushrooms and season generously with salt. Allow the mushrooms to cook without moving too much. is allows them to caramelize. After 4 minutes, shake the pan to release the mushrooms. Set aside.
  3. In a sauté pan, heat another 2 T olive oil. Add the shallots and stir to sauté for 4 minutes, some color is okay. Add the garlic, thyme, and the bay leaves. Deglaze the pan with the sherry. Ignite the sherry to burn off the alcohol and allow it to reduce for 2 minutes. Turn down the heat to medium-low and add the butter. Stir to melt and then sprinkle in the flour. Stir to cook for 2 minutes. Add the chicken stock and bring to a boil. Season with salt. Reduce to 2 cups. Add the cream. Bring to a boil once again. It should thicken. Turn off the heat. Stir in the mascarpone. If this sauce seems too thick, add a bit more chicken stock. Strain over the mushrooms. Season with black pepper and check seasoning for salt.
  4. Add the pasta to the creamy mushroom sauce. Add the turkey. Toss to combine completely. Sprinkle in the parmesan.
  5. Pour into a casserole dish that has been sprayed with non-stick spray.
  6. Pour the noodle and mushroom mix into the prepared pan.
  7. Lastly, in a bowl, mix the breadcrumbs, parsley, lemon zest and 2T truffle butter. Add olive oil to make the mixture a bit moister. Spread this breadcrumb over the pasta. Cover with foil and place in the oven. Bake for 40-45 minutes until hot. Remove the foil after 30 minutes. The breadcrumbs should be crispy and browned. IF they need additional browning, place until the broiler for a short amount of time.
  8. Allow this to cool for 10 minutes, and serve.

PAIR WITH: Raeburn Sonoma County Cabernet Sauvignon

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