This creamy and comforting Turkey Tetrazzini is one of my favorite meals to make with leftover Thanksgiving turkey. It works equally well with leftover chicken and I often buy rotisserie chicken to use.
Tetrazzini Ingredients
In my opinion, the mushrooms and peas are essential for a tetrazzini. They’re my favorite part and I’ll admit that whenever I dish myself up, I always dig for a few extra mushrooms. A splash of sherry and a pinch of nutmeg also add wonderful flavor to a tetrazzini.
Variations
That being said, Turkey Tetrazzini is very adaptable and forgiving and you can leave any of these ingredients out to suit your taste.
- Try adding broccoli or even green beans instead of peas or mushrooms.
- No turkey? Use rotisserie chicken instaed.
- I love the flavor the sherry gives this casserole, but it can be left out.
- Use another pasta shape in place of spaghetti.
Because when you have a creamy, cheesey sauce pretty much anything tastes good in it.
From Scratch Recipe
Quite a few Turkey Tetrazzini recipes use Condensed Soup to make preparation quick and easy and I make a lot of casseroles using condensed soup, including tetrazzini on occasion. But this one is from scratch with a creamy sauce made from butter, flour, chicken broth, milk, and heavy cream. If you don’t like cooking with canned soup, this is a great recipe to try.
Make Ahead
Like most casseroles, Turkey Tetrazzini can be made ahead of time. Another reason it’s a family favorite. Just get it all assembled, wrap with plastic wrap and store in the refrigerator for up to 24 hours. Take it out, discard the plastic wrap and add a few minutes to the baking time. You have yourself a hassle free weeknight meal.
How To Store
Leftovers will keep in an airtight container in the refrigerator for 3 days.
Can It Be Frozen?
Yes. Freeze the unbaked casserole for up to 2 months. Thaw in the refrigerator overnight. I recommend waiting to add the bread crumb topping until just before baking.
Everyone will want seconds of this hot and creamy meal.
More Leftover Turkey Recipes
- Southwestern Turkey Ranch Casserole
- Creamy Leftover Turkey Wild Rice Soup
- Leftover Turkey Jambalaya
- Turkey Broccoli Alfredo
- Turkey Corn Chowder
- Turkey Florentine
And if you have some leftover ham, try this Ham Tetrazzini Recipe!
Turkey Tetrazinni
Ingredients
- 12 ounces spaghetti,, snapped in half
- 6 tablespoons butter,, divided
- 8 ounces white mushrooms,, sliced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2 teaspoons fresh lemon juice
- 2 tablespoons Sherry
- 3 cups chopped, cooked turkey or chicken
- 1/2 to 1 cup frozen green peas,, defrosted
- 2/3 cup freshly grated Parmesan cheese
Topping
- 1/2 cup homemade bread crumbs, or panko crumbs
- 2 tablespoons butter,, melted
- 2 tablespoons grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Cook to al dente and drain, reserving 1/2 cup cooking liquid.
- Preheat oven to 375 degrees.
- While water is coming to a boil, add 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and sauté until brown. Remove mushrooms to a bowl and set aside.
- Add remaining 4 tablespoons butter to skillet along with flour. Cook over medium-low heat, stirring constantly, for 2 minutes.
- Gradually add the chicken stock, milk, and heavy cream, whisking well to avoid lumps. Cook until smooth and bubbly, about 3 minutes, stirring occasionally.
- Add salt, thyme, pepper, nutmeg, lemon juice, Sherry, and mushrooms.
- Stir in turkey, peas and Parmesan cheese. Check for seasoning and add more salt and pepper if desired.
- Add cooked pasta to the skillet, or if not enough room combine both in a large bowl. Stir to combine. Add some of the reserved cooking liquid if mixture is too dry.
- Transfer mixture to a greased 9X13-inch baking dish.
- In a small bowl combine bread crumbs, melted butter, and 1 tablespoon Parmesan cheese. Scatter on top of casserole. Place in oven and bake for about 30 minutes. If desired, broil briefly to brown top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published September 29, 2014.
This recipe is delicious! I used chicken and substituted celery for the grren peas and also used two 8 oz containers of whole mushrooms, sliced. YUMMY! I will be making this again!
So glad you liked it Robin! I think it makes such a great family meal. Have a great weekend. 🙂
Oh WOW! We had this for Supper tonight. I was trying to use leftover turkey and this was delicious! My two-year-old went back for seconds. I didn’t have sherry, but I am sure that adds nicely to the rich flavor.
what can you use as we don’t have sherry in our home and would never buy it.
You can use white wine instead or just leave it out altogether. The sherry adds some flavor but it’s not necessary.
I am making this for dinner tomorrow night and I can already tell that it will be a hit! Thanks!!
I have shamefully never eaten/made tetrazzini before.. what a delicious recipe! You definitely have inspired me to recreate this soon. Love it!
I’m a little ashamed to admit that I’ve never made tetrazzini at home! Yikes – bad food blogger 🙂 haha This looks wonderful – and such a great way to re-purpose leftover chicken or turkey!
Well hello there gorgeous comfort food casserole that I will be making all winter long! 😀
This Turkey Tetrazzini looks soooo delicious, even better that it’s made from scratch! Pinned!
I couldn’t agree more that peas and mushrooms are essential in a tetrazzini. I haven’t made one is so long, but now after seeing your recipe I think this will be dinner tonight! Pinning
Oh wow, it’s been years. Love this recipe, it’s a wonderful retro dish that I ate when I was a kid. Love it!