Annabelle Breakey
Total Time
1 Hour
Makes 8 servings

We took classic tetrazzini--a dish invented in San Francisco in the early 1900s to honor soprano Luisa Tetrazzini, who lived there for a time--and punched it up with fresh leeks, portabella mushrooms, and radicchio. Prep and Cook Time: 1 hour.

How to Make It

Step 1

Melt 2 tbsp. of butter in a 14-in. frying pan or 5-qt. saucepan over medium heat. Add leeks, mushrooms, 1 tsp. salt, and nutmeg; cook, stirring often, until vegetables are soft and beginning to brown, about 12 minutes. Using a slotted spoon, transfer vegetables to a bowl and set aside.

Step 2

Bring a large pot of water to a boil. Add 3 tsp. salt and egg noodles. Cook until barely tender to the bite. Drain noodles and set aside, covered.

Step 3

While noodles are cooking, melt remaining 3 tbsp. butter in the same pan. Sprinkle in flour and stir until mixture looks glossy and golden brown, about 3 minutes. Whisk in chicken broth and sherry and simmer until thickened, about 3 minutes. Remove from heat and whisk in half-and-half, parmesan, and remaining 1 tsp. salt. Reduce heat to low, return pan to heat, and stir in vegetable mixture, turkey, and parsley. Just before serving, stir in radicchio. Serve over cooked noodles and garnish with parsley.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

desireevollans's Review

December 11, 2011
I agree with the other review. Unless you are fairly wealthy, the leeks and portabellos are defintitely not worth it. This recipe has potential, but I found it pretty blah and all I could taste was the sherry so I had to add extra nutmeg and some garlic salt and powder to tame the very strong sherry taste.

ChefAmandaLynn's Review

December 02, 2010
A great way to use up the last of our Thanksgiving turkey leftovers. I am not sure if leeks and portabellos are worth the expense. Regular onions and button mushrooms eould have had the same effect.