Leftover Turkey Tetrazzini is one of our favorite recipe to make with leftover turkey! Comfort food recipes like this pasta casserole are always a hit!
Who can resist a creamy casserole recipe? We love leftover turkey recipes like this Turkey Shepherd’s Pie recipe and one of our favorites, Homemade Turkey Soup! No turkey carcass? Then try this Leftover Turkey Soup Recipe instead!
What Is Turkey Tetrazzini?
All these comfort food recipes make using up leftovers something we actually look forward too! Turkey tetrazzini is actually an American past casserole that is named after an Italian opera star, Luisa Tetrazzini.
Turkey tetrazzini can be made with leftover turkey or chicken, depending on what you have!
Typically this pasta casserole is made with peas and mushrooms in a cream sauce, then baked with spaghetti and bread crumbs.
I mean, what’s there not to like here people.
You’ve got a creamy, cheesy inside and a crispy (also cheesy) topping. It’s the best of both worlds!
Tips For Making The Best Turkey Tetrazzini
First of all you can use leftover turkey or leftover chicken in this pasta casserole. You’ll need about three cups of cooked turkey or chicken and both white meat and dark meat will work.
I like to break the spaghetti or fettuccine in half before cooking so that it’s easier to mix with the sauce and also easier for eating!
Bake this turkey tetrazzini in a 9″ x 13″ baking dish at 350 degrees for the best results. Your turkey casserole will come out perfectly browned and bubbling hot in just about 30 minutes!
Can You Make Turkey Tetrazzini Ahead Of Time?
You can definitely make this recipe ahead of time, but not too much. If you let this turkey tetrazzini sit too long in the refrigerator the pasta will soak up the sauce and your tetrazzini might be on the dryer side.
I’ll make this casserole in the morning for dinner that night, but that’s about as fas as I like to do it ahead of time.
Yeah I do get it, I know you just made that whole Thanksgiving dinner and you might be tired of cooking. But what you can also do is get your leftover turkey in a freezer bag and freeze it until you’ve had a rest!
Then a week or two or three later you can pull out your leftover turkey and whip up this casserole!
A lot of people also ask me if you can freeze this recipe, I don’t love frozen pasta dishes. Especially with any kind of cream sauce, so for me that a no.
Leftovers of this tetrazzini do heat up really nicely in the oven or microwave, it might be a little dryer but that pasta has soaked up a little bit of the sauce and actually has more flavor. We are a leftover family, too.
I know a lot of people don’t eat leftovers and I’m not sure why. For one I hate easting food and also some reecipes taste even better the next day!
Looking For More Easy Dinner Ideas?
This noodle casserole recipe is one of our favorite ways to use up leftover turkey! A creamy, cheesy casserole is total comfort food!
16 ounces spaghetti or other long pasta
4 tablespoons butter
1/2 cup diced onion
1 tablespoon chopped garlic
10 ounces mushrooms, sliced
3/4 – 1 teaspoon kosher salt (to taste)
1/2 teaspoon black pepper
1/4 teaspoon poultry seasoning
1/2 teaspoon Italian seasoning
1/2 cup white wine
2 tablespoons flour
2 cups chicken broth
1 cup heavy cream
1 1/2 cups frozen peas
1 cup shredded mozzarella cheese
3 cups cubed or shredded leftover turkey (about 2 pounds)
1 cup grated parmesan cheese, divided
1/2 cup panko breadcrumbs
Cook the spaghetti according to the package directions, drain and rinse with cold water so the pasta doesn’t stick together.
Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, 5-8 minutes. Next add the garlic and cook 1 minute longer, then add the sliced mushrooms and cook for 8-10 minutes until the mushrooms are brown.
Add the salt, pepper, poultry seasoning and Italian seasoning to the mushrooms and onions and stir.
Carefully pour in the wine to deglaze the pan, stir and let reduce by half, about 2 minutes.
Sprinkle in the flour, stirring to combine with the vegetables, let cook for 1 minute, then pour in the chicken broth. Whisk until the broth is combined with the vegetables and let come to a boil for 5 minutes.
Add the cream and the peas, stir and bring to a simmer for 10 minutes until the broth has thickened.
Remove the skillet from the heat, stir in the turkey, mozzarella and parmesan cheeses untl the cheese melts in with the sauce.
Place the spaghetti back into the pot you cooked it in or a large bowl, then pour in the sauce tossing to mix together well.
Spray a 9″ x 13″ baking dish with cooking spray, then pour the spaghetti mixture in smoothing out the top into an even layer.
Add the remaining 1/2 cup of parmesan cheese to the top along with the breadcrumbs and bake for 25-30 minutes until the top is browned and the casserole is bubbling.
If your pasta is sticking together, run it under warm water again before tossing with the sauce, then drain the excess water off.
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