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Turkey Tetrazzini with Almond Parmesan Crust

Turkey Tetrazzini with Almond Parmesan Topping

Turkey Tetrazzini with Almond Parmesan Topping - an intensely flavourful, very satisfying comfort food idea for leftover turkey or chicken. Heck, I'd even roast an extra chicken on a Sunday, just to have this on Monday!
Course Lunch/Dinner
Cuisine North American
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 6 or more servings
Calories 538 kcal
Author Barry C. Parsons


  • 1/2 pound dry fusilli pasta or other pasta of choice
  • 3 cups diced leftover turkey
  • 1/4 cup finely diced pancetta or bacon
  • 1 whole sweet pepper finely diced
  • 1 cup sliced mushrooms
  • 1/2 cup finely grated Parmesan

For the sauce

  • 2 cups whole milk
  • 1 cup turkey or chicken stock
  • tbsp butter
  • 3 cloves minced garlic
  • 4 Tbsp flour
  • 1/2 tsp coarsely ground black pepper
  • 1/4 tsp ground nutmeg
  • 1 tbsp chopped fresh oregano or 1 tsp dry oregano
  • pinch of salt to season

For the topping

  • 1/2 cup ground almonds
  • 1/2 cup finely grated Parmesan


  1. Start by cooking the pasta to al dente (or slightly under). Drain and set aside.
  2. Finely dice the sweet pepper and set aside.
  3. In a large saucepan or small dutch oven, brown the pancetta until a little crispy. Remove from pan and set aside.
  4. Add the mushrooms and sauté them until they get some good brown colour. Set them aside with the pancetta and peppers.

For the Sauce

  1. In the microwave, scald the milk and turkey stock almost to boiling
  2. In the saucepan or dutch oven that you cooked the pancetta and mushrooms, melt the butter and add the flour, black pepper, salt, nutmeg & garlic.
  3. Cook together over medium heat for 2 minutes until foamy.
  4. Whisking constantly, slowly pour in scalded milk and stock mixture in about three additions, allowing the sauce to thicken and come back to a simmer after each addition.
  5. Continue to cook for 2 more minutes stirring constantly.
  6. Butter an 8-10 cup casserole dish.
  7. In a large bowl, stir together the pasta, turkey, pancetta, mushrooms, bell pepper and sauce.
  8. When well combined stir in the 1/2 cup finely grated Parmesan cheese.
  9. Pour into the prepared casserole dish/

To cook the Tetrazzini

  1. Mix together the ground almonds and the other half cup of finely grated Parmesan.
  2. Sprinkle on the topping over the pasta mixture.
  3. Bake at 350 degrees for about 45 minutes or until bubbling well.

  4. Allow the tetrazzini to sit for 15-20 minutes before serving. This allows the pasta to absorb any excess moisture and thicken the sauce.