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.
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.