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    Hot Turkey Tetrazzini Pasta


    Luisa Tetrazzini, an early 20th century Italian opera singer, was the inspiration for this creamy turkey pasta. Find your own Nations Best® inspiration by using your favorite choice of pasta from spaghetti to macaroni to penne.


    • 4 Tbsp (1/2 stick) unsalted butter, plus butter for greasing
    • 1 small onion, chopped
    • 1/4 c sliced white mushrooms
    • 1/4 c all-purpose flour
    • 1 c milk
    • 1 c chicken broth
    • 2 1/2 cooked pasta
    • 1 1/2 shredded Nations Best® Rosners Turkey Breast
    • 1/2 grated Swiss cheese
    • 3 Tbsp chopped flat-leaf parsley
    • 1 tsp dried basil
    • Pinch ground nu®eg
    • Freshly-ground black pepper, to taste


    1. Lightly butter a 1 1/2uart casserole. Preheat the oven to 350 degrees F.
    2. Melt the butter in a large heavy pot over medium heat. Add the onion and mushrooms and cook, stirring, until just tender, about 8 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute.
    3. Stirring constantly, slowly add the milk and broth until smooth and continue stirring over medium heat until thick and bubbly. Stir in the pasta, turkey, half of the cheese, 2 tablespoons of the parsley, the basil, nu®eg, and pepper.
    4. Spoon the mixture into the prepared casserole and bake for 20 minutes. Sprinkle the remaining cheese over the top and bake for 5 minutes longer. Serve hot sprinkled with the remaining tablespoon of parsley.