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.
This comforting classic Turkey Tetrazzini is the perfect way to use up leftover Roasted Turkey or leftover Instant Pot Turkey Breast. However, you can make this casserole with leftover Rotisserie Chicken as well. And be sure to grab more Leftover Thanksgiving Recipes to put all those delicious leftovers to use.
Turkey Tetrazzini
When it comes to leftover turkey recipes, Turkey Tetrazzini is high on the list of favorite recipes. This casserole is one of the most comforting ways to enjoy leftover Turkey.
Made with a homemade Parmesan cream sauce, chunks of leftover turkey, and a crispy, buttery topping, this recipe for Turkey Tetrazzini is so satisfying.
Do not let the homemade cream sauce intimidate you. It really only takes a few minutes to make and is nearly as easy as opening a can of cream of mushroom soup–just a MILLION times better tasting!
This easy leftover turkey casserole is a perfect dish to make the day after Thanksgiving and is easy enough to pull together even after a full day of Black Friday shopping!
Star Ingredients in Tetrazzini
- Leftover Turkey–use up leftover Roast 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, but you can use rotini noodles, small shells, or elbow noodles can be used. Feel free to use whole wheat or regular noodles.
- Mushrooms–button mushroom or baby bella mushrooms can be used. Button mushrooms are classic in Turkey Tetrazzini.
- 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—homemade chicken stock or store bought low-sodium chicken stock are both fine.
- Milk–dairy milk is best for this casserole and any fat percentage works well, even half and half can be used.
- Parmesan–freshly grated Parmesan is key to this delicious sauce and adds just the right nutty notes to the crispy topping as well.
- Bread Crumbs–I recommend panko bread crumbs for the the crispiest of toppings, but traditional bread crumbs can be used.
- 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.
- Garlic–I love to add garlic for flavor, but if you are opposed to garlic, just omit.
How to Make Turkey Tetrazzini
Step One: Prepare Noodles
- 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 1/4 cup of cooking liquid.
Step Two: Prepare Sauce
- Melt butter in 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 heat.
Step Three: Prepare Bread Crumb Topping
- Mix together the bread crumbs, Parmesan, thyme and butter together.
Step Four: Assemble Casserole
- Butter a 9×13 inch baking dish or 4 quart casserole dish.
- Add turkey and cooked noodles to cream sauce and stir to combine. If mixture seems too thick, add in the reserved pasta sauce.
- Pour mixture into casserole dish and sprinkle the bread crumb topping evenly over the baking dish.
Step Five Bake Casserole
- Bake turkey tetrazzini until bubbly and golden, about 20 minutes.
Important Notes on Turkey Tetrazzini
- Leftover turkey tetrazzini will keep in the refrigerator for 3 days, or frozen for up to 2 months.
- You can assemble this casserole ahead of time if desired. To do so, place casserole (without breadcrumb topping) in prepared baking dish and cover with plastic wrap. When ready to bake, remove turkey tetrazzini from refrigerator and discard plastic wrap. Prepare bread crumb topping and sprinkle over casserole. Bake at 350 degrees for 40 minutes, or until warm and bubbly.
- Feel free to add in frozen peas to the prepared cream sauce if desired. No need to defrost the peas first, they will cook up as the casserole bakes.
More Leftover Turkey Recipes
- Southwest Turkey Soup
- Copycat Panera Roasted Turkey, Apple, and Cheddar Sandwich
- Thanksgiving Egg Rolls
- Thanksgiving Pizza
Turkey Tetrazzini
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.
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Servings: 12
Calories: 356kcal
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
- 2 cups cooked turkey cubed
For the Topping
- 1 cup panko bread crumbs
- ¼ cup Parmesan Cheese
- 3 tablespoons butter melted
- 1/2 teaspoon thyme leaves optional
Instructions
- Preheat oven to 375 degrees 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 1/4 cup of cooking liquid.
- Melt butter in 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 heat.
- Prepare bread crumb topping by mixing together the bread crumbs, Parmesan, thyme, and butter together.
- 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.
- Bake turkey tetrazzini until bubbly and golden, for 20-25 minutes.
Notes
- Turkey--use leftover Roast Turkey or leftover Instant Pot Turkey Breast or even leftover Rotisserie Chicken as well.
- Noodles--spaghetti noodles are classic in turkey tetrazzini, but you can use rotini noodles, small shells, or elbow noodles can be used. Feel free to use whole wheat or regular noodles.
- Mushrooms--button mushroom or baby bella mushrooms can be used.
- Sherry--feel free to use dry white wine (like chardonnay or pino grigio), dry marsala wine, or chicken stock in place of the sherry.
- Milk--dairy milk is best for this casserole and any fat percentage works well, even half and half can be used.
- Parmesan--freshly grated Parmesan is key for the best taste.
- Bread Crumbs--I recommend panko bread crumbs for the the crispiest of toppings, but traditional bread crumbs can be used.
- Garlic--if you are opposed to garlic, just omit.
- Leftover turkey tetrazzini will keep in the refrigerator for 3 days, or frozen for up to 2 months.
- You can assemble this casserole ahead of time if desired. To do so, place casserole (without breadcrumb topping) in prepared baking dish and cover with plastic wrap. When ready to bake, remove turkey tetrazzini from refrigerator and discard plastic wrap. Prepare bread crumb topping and sprinkle over casserole. Bake at 350 degrees for 40 minutes, or until warm and bubbly.
- Feel free to add in frozen peas to the prepared cream sauce if desired. No need to defrost the peas first, they will cook up as the casserole bakes.
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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It was easy and not as heavy as other recipes of other chefs. My family really like it. Thanks!
I am glad your family enjoyed this lightened up version 🙂
How would you alter to cook in an Instant Pot?
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.
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!
I am so glad you enjoy so much Wilhelmina!