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  • 4401 Slusser Road
    Windsor, CA 95492
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What to Do With Leftover Turkey

This is a wonderful dish to make with leftover Thanksgiving turkey and serve with your favorite Sonoma-Cutrer Chardonnay.

Turkey Tetrazzini

Serves 4 – 6

This dish purportedly was named for Luisa Tetrazzini, an Italian soprano who was popular in America in the early 1900’s. Beautifully plump, she supposedly once said, “I must not diet. If I diet my face sag”. She loved rich pasta with chicken or turkey and mushrooms, and this dish was created for her by an unknown chef. All kinds of variations exist including adding peas, toasted slivered almonds and more.

4 cups (about 12 ounces) sliced button or cremini mushrooms

6 tablespoons butter

2 tablespoons unbleached all purpose flour

2 cups rich turkey or chicken stock

1 cup heavy cream

3 – 4 tablespoons medium dry sherry such as amontillado

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground pepper

1/2 pound dry cavatelli or pennette pasta

3 – 4 cups chopped or shredded turkey

1/2 cup freshly grated parmesan or other hard grating cheese

1/3 cup dry bread crumbs, panko preferred

Sauté the mushrooms in 2 tablespoons of the butter in a heavy 4 quart saucepan until lightly browned and all liquid has evaporated. Set pan and mushrooms aside.

Melt 3 tablespoons butter in a small sauce pan over moderate heat. Add flour and cook, stirring, for 2 to 3 minutes to make a roux. Gradually whisk in the broth, cream and sherry. Bring sauce to a boil and then reduce heat to a simmer and cook for 5 minutes, whisking the whole time. Stir in the nutmeg and season to taste with salt and pepper.

Meanwhile, cook the pasta in boiling salted water until al dente. Drain well.

Stir half the sauce into the turkey and the other half into the mushrooms along with the pasta. Transfer mixture to a buttered 8 cup baking dish or casserole and make a well in the center. Spoon turkey mixture into the well.

Combine the parmesan with the bread crumbs and sprinkle evenly over the top along with the remaining tablespoon of butter cut into small bits. Bake in a preheated 375 degree oven for 30 minutes or so or until bubbling and top is lightly golden brown.

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Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

Additionally, you may find information as it pertains specifically to Sonoma County, CA at sonomacounty.com/coronavirus.

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