Truffle Turkey Tetrazzini
  • 2 cups turkey, cooked and cut into bite-size pieces (or chicken)
  • 1 lb of bucatini
  • 1 lb cremini mushrooms, sliced
  • 1 onion, diced
  • 3 sprigs, thyme, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons unsalted butter
  • 1 recipe of Bechamel Sauce (see here)
  • truffle salt
  • salt
  • pepper
  1. Preheat oven to 375 F.
  2. Grease a baking dish with butter and set aside.
  3. Add 2 tablespoons of butter to a skillet.
  4. Add mushrooms and cook until the liquid from the mushrooms evaporates.
  5. Add onion and sauté until it's translucent.
  6. Add thyme and garlic. Season with salt and pepper to taste.
  7. Add truffle salt to the béchamel sauce to taste.
  8. Boil pasta in heavily salted water. Drain and add back to the pot.
  9. Add the béchamel sauce to the pasta and stir to coat.
  10. Incorporate the turkey and mushrooms. If desired, add additional truffle salt as needed to taste.
  11. Add the mixture to the baking dish.
  12. Top with remaining butter and bake for 20 minutes or until golden brown.
Recipe by The Taste Edit at