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    Home » Real Food » Main Courses » Turkey Tetrazzini

    Turkey Tetrazzini

    By Kristen Chidsey | 11 Comments | Published October 22, 2019 | Updated October 29, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Turkey Tetrazzini is a perfect way to use up leftover Turkey. This comforting classic pasta dish is made with chunks of turkey, mushrooms, a homemade Parmesan Cream Sauce, and a crispy bread crumb topping.  But don't limit this easy dinner recipe to just turkey--use leftover chicken or ham as well for a comfort food recipe your family is sure to love.

    Turkey Tetrazzini is a comforting pasta dish made with chunks of turkey and mushrooms folded into a creamy sauce then baked with a crispy bread crumb topping. It is creamy, rich, and the perfect recipe for leftover turkey. This recipe is a delicious way to use leftover turkey is the perfect recipe to put leftover turkey to use.

    Spoonful of turkey tetrazzini coming out of white casserole dish.

    The Best Turkey Tetrazzini

    When it comes to leftover turkey recipes, Turkey Tetrazzini is high on the list of favorite recipes. With good reason! It is creamy, hearty, flavorful, and easy to make.

    But my recipe is the BEST version of Turkey Tetrazzini.

    Instead of using canned mushroom soup, this recipe is made with a homemade parmesan cream sauce filled with fresh mushrooms. Folded around tender pasta, leftover turkey, and baked with a crispy, buttery topping that adds not just texture but flavor as well.

    While the homemade sauce takes a few extra minutes to make from scratch, it still comes together quickly and the taste is a MILLION times better!

    Notes on Ingredients

    Ingredients for Turkey Tetrazzini labeled on white counter.

    • Leftover Turkey: This is a great time to use leftover Brined Turkey or leftover Instant Pot Turkey Breast. However this casserole is also great made with leftover Rotisserie Chicken as well.
    • Noodles: Spaghetti noodles are classic in turkey tetrazzini. That said, you can use rotini noodles, small shells, or elbow noodles. Feel free to use whole wheat or regular noodles, even gluten-free noodles can be used.
    • Mushrooms: Button mushrooms are the classic addition for Turkey Tetrazzini. However, feel free to use baby bella mushrooms, as they do add a bit more flavor to the casserole.
    • Dry Sherry: A little bit of dry sherry adds incredible depth of flavor to the homemade cream sauce. Feel free to use dry white wine (like chardonnay or pino grigio), dry marsala wine, or chicken stock in place of the sherry.
    • Chicken Stock: Use either low-sodium store-bought or homemade chicken stock. Of course if you happen to have turkey stock, feel free to use that as well.
    • Milk: Use any fat percentage of milk. For richer results, use half and half.
    • Parmesan: While you can use pre-grated Parmesan cheese, freshly grated Parmesan adds the best flavor.
    • Bread Crumbs: I recommend panko bread crumbs for the the crispiest of toppings, but traditional bread crumbs can be used if that is all you have on hand.
    • Thyme: Fresh thyme leaves are my secret to a really good casserole made with poultry. The fresh thyme really elevates this dish. Feel free to omit if desired or use 1 teaspoon dried thyme leaves. Do not use ground thyme.

    How to Make Turkey Tetrazzini

    Step One: Prepare Noodles

    • While you are preparing the sauce for the casserole, cook the noodles in heavily salted boiling water for 1 minute less than package directions state.
    • Once the noodles are cooked, drain off the noodles, reserving ¼ cup of cooking liquid.

    Step Two: Prepare Sauce

    • Melt butter in large saucepan over medium-high heat.
    • Once the butter is melted, add in the sliced mushrooms and cook until brown and most of the liquid evaporates.
    • Add in thyme leaves and garlic and cook for 1 minute longer, just to toast the garlic.
    • Sprinkle the mushrooms with flour and cook for 1 minute to get rid of any raw flour taste.
    • Add in the sherry wine (or equal amounts of dry white wine or chicken stock) and cook until the liquid evaporates.
    • Slowly add in chicken stock, milk, nutmeg, salt, and pepper, and bring the sauce to a simmer, and simmer for 5 minutes.
    • Whisk in the parmesan cheese and turn off heat.
    side by side photo of mushrooms in saucepan next to saucepan with cream sauce.

    Step Three: Assemble Casserole

    • Add the noodles to the sauce, along with the reserved cooking liquid and cooked turkey. Toss everything together to coat the noodles with the sauce and distribute the turkey evenly through the mixture.
    • Butter baking dish and add the noodle mixture to the baking dish.
    • In a small bowl, mix together the bread crumbs with melted butter, parmesan, and thyme leaves and then sprinkle that mixture over the noodles.
    Side by side picture showing pan mixed with noodles and sauce and baking dish with assembled casserole.

    Step Four: Bake Casserole

    • Bake the turkey tetrazzini until warmed through and the topping is golden.
    Baked Turkey Tetrazzini in white casserole dish.

    Serving Suggestions

    Turkey Tetrazzini is a delicious, hearty casserole that is best served with a fresh vegetable or salad on the side. Serve leftover vegetables or salad from your holiday meal or serve with one of the following dishes on the side.

    • Green Beans Almondine
    • Brussels Sprouts Salad
    • Broccoli Salad
    • Roasted Carrots

    Storage

    Leftover Turkey Tetrazzini can be stored in an airtight container in the refrigerator for up to 3 days, assuming your leftover turkey was no more than 24 hours old, as leftover turkey only keeps up to 4 days in the refrigerator.

    More Leftover Turkey Recipes

    • Southwest Turkey Soup
    • Copycat Panera Roasted Turkey Sandwich
    • Thanksgiving Egg Rolls
    • Thanksgiving Pizza

    If you enjoyed this recipe for Turkey Tetrazzini, I would love for you to leave a comment and review below.

    Spoonful of Turkey Tetrazzini on spoon coming out of casserole dish.

    Turkey Tetrazzini

    This comforting classic pasta dish is made with chunks of turkey, mushrooms, a homemade cream sauce, and a crispy bread crumb topping.
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 356kcal
    Author: Kristen Chidsey

    Ingredients

    For the Turkey Tetrazzini

    • 8 ounces spaghetti noodles
    • 4 tablespoons butter
    • 8 ounces button mushrooms sliced
    • 2 teaspoons minced garlic
    • 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme leaves (not ground thyme)
    • ⅓ cup dry sherry or dry white wine or chicken stock
    • ⅓ cup flour
    • 2 cups chicken stock
    • 2 cups milk
    • ½ cup parmesan Cheese
    • ¼ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon grated nutmeg
    • 2 cups cooked turkey cubed

    For the Topping

    • 1 cup panko bread crumbs
    • ¼ cup Parmesan Cheese
    • 3 tablespoons butter melted
    • ½ teaspoon thyme leaves optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat oven to 375 degrees F and butter a 9x13 inch baking dish or 4 quart casserole dish.
    • While you are preparing the sauce, cook the noodles in heavily salted boiling water for 1 minute less than package directions state. Drain noodles, reserving ¼ cup of cooking liquid.
    • Melt 4 tablespoons of butter in a large saucepan over medium-high heat. Add in sliced mushrooms and cook until brown and most of the liquid evaporates.
    • Add in thyme leaves and garlic, if using, and cook for 1 minute longer.
    • Sprinkle the mushrooms with flour and cook for 1 minute to get rid of any raw flour taste.
    • Add in the sherry wine (or equal amounts for dry white wine or chicken stock) and cook until the liquid evaporates.
    • Slowly add in chicken stock, whisking into the mushrooms. Add in milk, nutmeg, salt, and pepper, and bring the sauce to a simmer, and simmer for 5 minutes. Whisk in Parmesan cheese and turn off the heat.
    • Add turkey and cooked noodles to the cream sauce and stir to combine. If the mixture seems too thick, add in the reserved pasta sauce.
    • Pour mixture into the casserole dish and sprinkle the bread crumb topping evenly over the baking dish.
    • Prepare bread crumb topping by mixing together the bread crumbs, parmesan, thyme, and butter together.
    • Bake the turkey tetrazzini until bubbly and golden, for 20-25 minutes.

    Notes

    Turkey: In place of leftover turkey, use leftover chicken. 
    Noodles: Use regular, whole wheat, or gluten-free spaghetti, rotini, shells, or elbow noodles. 
    Sherry: Use dry sherry for best results. If you don't have sherry use dry white wine, dry marsala, or additional chicken stock in place of the sherry.
    Bread Crumbs--I recommend panko bread crumbs for the crispiest of toppings, but traditional bread crumbs can be used.
    Leftovers: Leftover turkey tetrazzini will keep in the refrigerator for 3 days in an airtight container, assuming your leftover turkey is no more than 24 hours old. 
     

    Nutrition

    Calories: 356kcal | Carbohydrates: 25g | Protein: 37g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 588mg | Potassium: 545mg | Fiber: 1g | Sugar: 4g | Vitamin A: 378IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 2mg
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Angela mughal

      December 27, 2021 at 2:22 pm

      5 stars
      I not only did the way you said; I also did layer of spaghetti, Frozen peas, Frozen zucchini blend: and turkey then repeat layer of spaghetti, peas, zucchini blend and this time instead of turkey I added leftover ham then layer of spaghetti. In sauce along with parietal I also added shredded Colby jack cheese. I also added some cinnamon to sauce and fresh minced garlic; celery and carrots.Then topped with the shredded cheese then panko noodles. This dish is out of this world. Kids love it.

      Reply
    2. Diana

      November 02, 2021 at 3:04 pm

      5 stars
      Great looking recipe! I know what I'm having for dinner tonight, yum!

      Reply
    3. Nellie Tracy

      November 02, 2021 at 1:09 pm

      5 stars
      Delicious! Great recipe to have on hand with holiday season looming!

      Reply
    4. Deb

      February 22, 2021 at 9:38 am

      How much nutmeg do you add? I couldn't find it in the recipe.

      Reply
      • Kristen Chidsey

        February 22, 2021 at 11:12 am

        Hi Deb! It is 1/4 teaspoon of freshly grated nutmeg. Enjoy!

        Reply
    5. Araceli Rodriguez

      August 24, 2020 at 11:06 pm

      5 stars
      It was easy and not as heavy as other recipes of other chefs. My family really like it. Thanks!

      Reply
      • Kristen Chidsey

        August 25, 2020 at 7:45 am

        I am glad your family enjoyed this lightened up version 🙂

        Reply
    6. Deborah Schroder

      January 10, 2020 at 11:06 am

      How would you alter to cook in an Instant Pot?

      Reply
      • Kristen Chidsey

        January 10, 2020 at 1:07 pm

        Hi Deborah, I have not tried this recipe in the Instant Pot and it would take a lot of experiments in order to get the proportions correct and not get a burn notice.

        Reply
    7. wilhelmina

      October 29, 2019 at 4:49 pm

      5 stars
      I have made this several times and it is pure comfort food! It is great for using up leftovers but totally worth cooking up chicken or turkey just to make this. So yummy!

      Reply
      • Kristen Chidsey

        October 29, 2019 at 5:05 pm

        I am so glad you enjoy so much Wilhelmina!

        Reply

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