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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
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
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 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.
Bake turkey tetrazzini until bubbly and golden, for 20-25 minutes.
- 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.
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