Turkey Tetrazzini

This family favorite has been updated with a lighter sauce that retains its creamy texture. The traditional peas and mushrooms compliment the hearty pasta goodness.

HACCP Process #2 Same Day Service

Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternative, 1/8 cup other vegetable and 1/8 cup starchy vegetable.

12 pounds 8 ounces Barilla Whole Grain Penne
10 pounds USDA turkey roast, material #100125
6 pounds 4 ounces USDA IQF mushrooms, diced, frozen, material #110421
5 pounds 4 ounces sweet peas, frozen, IQF
6 pounds 4 ounces USDA lite mozzarella cheese, material #100034
10 pounds sour cream, reduced fat
3 - 50 ounce cans healthier cream of mushroom soup
1 gallon 1 quart chicken stock, R/S
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup ground black pepper
1/4 cup ground thyme
1/4 cup paprika
1 quart 1 cup bread crumbs, plain
1 1/2 cup parmesan cheese, grated
1 ounce butter flavored Pan Spray

Prior To Day of Service:

Pre-Prep:  Clean and sanitize prep area .


  1. Pull Cooked turkey ( 6.5 #) from freezer.
  2. Wash hands thoroughly.
  3. Place turkey in waterproof container, cover and date stamp.
  4. Place turkey on lowest shelf in the cooler to thaw overnight.
  5. Wash hands thoroughly.

CCP: Hold below 41°F

Prep: Pull pasta from dry storage. Wash hands thoroughly.

Cook – Boiling method:

  1. Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
  2. Add pasta to boiling water, return to a boil as quickly as possible.
  3. Cook pasta for 4 minutes.
  4. Drain pasta as quickly as possible.
  5. Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.

* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

Hold: Place drained, cooled pasta in sealed containers, date stamp and place in walk-in, store for service below 40°F.

CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.


Day of Service


  1. Clean and sanitize prep area.
  2. Pull cream of mushroom soup, seasonings and chicken stock from dry storage and place at workstation.
  3. Wipe off lids.
  4. Open soup cans and discard lids carefully.
  5. Wash hands thoroughly.
  6. In a large bowl or in a mixer with a paddle, empty the soup and add the seasonings and chicken stock.
  7. Mix well to incorporate the seasoning and soups.


  1. Pull bread crumbs, seasonings and Parmesan cheese from storage.
  2. Wipe off lids as necessary.
  3. Wash hands thoroughly and cover with gloves.
  4. Mix bread crumbs, seasoning and cheese well.
  5. Cover and set aside until needed.


  1. Pull 4 full steam table pans and spray well.
  2. Add 1 pound 9 ounces cooked diced turkey into each pan.
  3. Fold 1 pound 9 ounces IQF diced mushrooms into each pan.
  4. Fold 1 pound 5 ounces IQF sweet peas into each pan.
  5. Fold 1 pound 9 ounces of shredded mozzarella into each pan.
  6. Fold 2 pounds 8 ounces of sour cream into each pan.
  7. Fold 1 gallon plus 2 quarts plus 1 cup of whole grain penne into each pan.
  8. Top each with 2 quarts of mushroom sauce.
  9. Pat down to coat all the pasta.
  10. Sprinkle 1 1/4 cup seasoned bread crumbs on top of each pan.
  11. Spray bread crumbs with butter flavored spray to assist in browning.

Cook: Bake in preheated convection oven at 350°F for 35 – 40 minutes. Heat until an internal temperature of 165°F is reached.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.

SOP: Batch cook as necessary to insure best end product and nutritional.

Hold: Place in warming cart and hold above 135°F

CCP: Hold above 135°F

Serve: Using 1 – 12 ounce spoodle
Each serving is 14 ounces or 396 grams.

CCP: Hold above 135°F