The Best Type Of Noodles For Turkey Tetrazzini

An influential 19th-century novel might just be the reason why we eat turkey on Thanksgiving, but this underrated poultry option is great any time of year. One beloved use for turkey that might not immediately spring to mind is tetrazzini, a casserole typically made with pasta, mushrooms, vegetables, and meat in a creamy white sauce. We talked turkey with chef Matthew Cutolo, third-generation Italian chef at Gargiulo's, about why your noodle choice matters when it comes to dishes like turkey tetrazzini.

"The ideal pasta for turkey tetrazzini is spaghetti or linguine," he clarifies. "It compliments the creamy, cheesy sauce, creating a cohesive texture when baked and it clings well to the rich sauce. Their long strands distribute the meat and mushrooms evenly, giving you that perfect forkful every time." But what about broader ways to get your casserole and pasta fix? "Ziti, penne rigate, rotini, or cavatappi are all great for casseroles," chef Cutolo says, emphasizing that you shouldn't focus on the specific shape so much as the function of the pasta. He praises the utility of noodles that have curves or ridges, which can more readily hold on to sauce or toppings, as well as pastas that are sturdy enough to hold their own in a heavy casserole. A good overall rule? "Match pasta shape to sauce, texture, and purpose," he advises. But let's get back to turkey tetrazzini, because chef Cutolo is going to help you make your best version ever.

You've undoubtedly seen all those tetrazzini recipes that depend on processed ingredients, like canned cream soup. There's nothing necessarily wrong with this, as part of turkey tetrazzini's beauty is that it utilizes common fridge and pantry ingredients in a preparation that's delicious and easy. If you have a little more time to love on your dish, however, you can really make it shine. Chef Cutolo has some suggestions for logical add-ins that will take tetrazzini up a few notches. "Nutmeg adds warmth, depth, and enhances the creaminess, white pepper gives a gentle heat that blends seamlessly, and sherry brightens the dish from the touch of acidity," he says. Ambitious home chefs can also swap a from-scratch bechamel for the condensed soup, adding a little parm to round out the flavors. 

Cutolo points out that rotisserie chicken is a foolproof swap for turkey in tetrazzini, and one that might be easier to source for weeknight dinners in months other than November and December. "By substituting chicken for turkey, you can enjoy this dish year-round instead of relying on leftovers," he points out. With a simple sauce, a grab-and-go shredded protein, and some pasta that's probably already in your pantry, you aren't far from whipping up a wholesome, savory dinner that your whole family will enjoy. If you do happen to have turkey, all the better — an old-fashioned turkey tetrazzini can go toe-to-toe with Thanksgiving leftover turkey sandwiches for our favorite next-day holiday culinary tradition!