Leftover Turkey Tetrazzini is one of the best ways to use up your leftover turkey! Comfort food recipes like this turkey casserole are always a hit!
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 long as I like to do it ahead of time.
This beautiful Leftover Turkey Tetrazzini came out of the oven, I snapped a few pictures and headed back to the kitchen to clean up.
Man, this looks and smells so good, I thought, I should call someone to come over and share it with us! Well, no sooner than that did I turn around to our oldest son with have the casserole on his plate.
Food doesn’t last very long around here.
Looking For More Easy Dinner Ideas?
This Leftover Turkey Tetrazzini is one of our favorite ways to use up leftover turkey! A creamy, cheesy pasta casserole is a comfort food dinner we love!
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 bread crumbs
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.
Add the garlic and cook 1 minute longer, then add the sliced mushrooms and stir.
Brown the mushrooms for 8-10 minutes then add the salt, pepper, poultry seasoning and Italian seasoning.
Carefully pour in the wine to deglaze the pan, stir and let reduce by half, about 2 minutes.
Next add the flour and stirring to combine with the mushrooms.
Pour in the chicken broth while whisking to prevent lumps until smooth. Next add the cream and the peas and stir to combine.
Bring the sauce to a boil, then reduce the heat and simmer for 10 minutes until thickened.
Add the mozzarella and 1/2 cup of the parmesan cheese to the sauce, stirring until smooth.
Stir in the leftover turkey and remove the skillet from the heat.
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.
Add the remaining 1/2 cup of parmesan cheese to the top along with the panko breadcrumbs.
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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