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Wild Turkey Tetrazzini


Here's a recipe that works well with wild turkey. It has been slightly adapted from a recipe found at Pioneer Woman

1 1/2 pounds thin spaghetti, broken into thirds
4 tablespoons butter
4 clothes garlic, minced
1 cup mushrooms, chopped
1/2 teaspoon Kosher salt
1 cup white wine
1/3 cup flour
4+ cups chicken broth
8 oz cream cheese, chunks
3 cups cooked turkey, diced (We used wild turkey cutlets for this and it worked great.)
1 cup black olives, chopped
1 cup frozen peas
2 cups Monterey Jack Cheese, shredded
salt and pepper to taste
1 cup Panko bread crumbs

Preheat oven to 350 degrees. In large pan, cook pasta until not quite done (al dente) according to the package instructions. Drain, rinse, and set aside. 

In large skillet, melt butter on medium heat. Add garlic and saute for 1-2 minutes. Add mushrooms and salt, then saute for an additional 2-3 minutes. Pour in wine and allow to cook for several minutes until liquid reduces by half. Sprinkle in flour and stir into mushrooms. Pour in broth and stir, cooking until it thickens. 

Reduce heat to medium low. Add cream cheese chunks and stir to melt. Add turkey, olives, peas, and cheese. Stir to combine. Add additional salt and pepper as needed. Add the cooked spaghetti and stir to combine. You may want to add 3/4 - 1 cup additional broth at this point. 



Pour mixture into a large baking dish and sprinkle top with bread crumbs. Bake for 20 minutes or until golden brown and bubbly. Serves 10-12
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