Rachael Ray's Take Two on Tetrazzini
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Rachael Ray's Take Two on Tetrazzini


  • 6 tbsp. butter

  • 1 cup panko breadcrumbs

  • 1 cup shredded Gruyère or Parmigiano-Reggiano

  • ¼ cup flat-leaf parsley leaves, chopped

  • Salt

  • 12 oz. extra-wide egg noodles

  • ⅓ cup (a handful) fresh dill sprigs, finely chopped

  • 2 tbsp. olive oil

  • 12 oz. white mushrooms, sliced or chopped

  • 1 large shallot, finely chopped

  • 3 large cloves garlic, chopped

  • Finely ground black and white pepper

  • 2 tbsp. flour

  • ½ cup dry sherry, dry (white) vermouth, or white wine

  • 2 cups whole milk

  • Freshly grated nutmeg (about 1/8 tsp.)

  • 3 to 4 cups shredded or chopped cooked turkey or rotisserie chicken

  • ½ cup (a generous handful) fresh or frozen peas


  • Step 1

    Bring a large pot of water to a boil for the noodles.

  • Step 2

    In a small saucepan, melt 4 tbsp. butter over low heat. Mix in the panko, cheese, and parsley.

  • Step 3

    Arrange a rack in the center of the oven. Preheat the broiler.

  • Step 4

    Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Drain; return to the pot. Toss with the dill and 1 tbsp. butter.

  • Step 5

    Meanwhile, in a large skillet, heat the oil, two turns of the pan, over medium. Add the remaining 1 tbsp. butter. When it melts, add the mushrooms; cook, stirring often, until lightly browned. Add the shallot and garlic; season with salt, black pepper, and white pepper. Sprinkle with the flour. Add the sherry; cook, stirring often, until absorbed, about 1 minute. Add the milk; season with nutmeg. Cook until the sauce thickens slightly, about 3 minutes. Add the turkey and peas; cook, stirring often, until heated through, about 4 minutes.

  • Step 6

    Mix the sauce into the noodles. Transfer to a large baking dish. Top with the breadcrumbs. Broil until the top is browned and the edges are bubbling, 3 to 4 minutes.

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