Turkey Tetrazzini Recipe- Leftover Turkey Idea!

We’re using leftover turkey to make this classic Turkey Tetrazzini recipe.

And it’s such an easy and delicious dish to make.

You will have dinner with a few ingredients in no time.

Turkey Tetrazzini – Using Leftover Turkey

Our Turkey Tetrazzini recipe is a keeper. 

This recipe is great for leftover turkey but works well with chicken or shredded pork.

We love this dish because it is the best comfort food; it’s easy to make.

There’s spaghetti pasta in a creamy and cheesy white sauce, mushrooms, celery, and peas. 

And like most casserole dishes, it’s versatile, meaning you can add or take away to suit your tastes. 

The best part is that it’s on the table in no time. 

Additional recipe ideas using turkey:

Turkey Sandwich

Collard Green & Chopped Turkey Wraps 

Stir-fry with Turkey + Brown Rice

Air Fryer Hand Pies

What You Need

Leftover Turkey. Using leftover turkey as an ingredient after Thanksgiving is a great way to use it and not let it go to waste. This recipe can also use leftover chicken, pork, or lamb.

Onions, Garlic, Mushrooms and Peas. These are the three classic vegetable ingredients used to make this recipe, but they aren’t the end-all-be-all. You can choose from a wide variety of vegetables your family loves to eat or whatever you have on hand. And if you don’t have onions, here are a few substitutes:

• leeks
• green onions
• chives
• shallots

And when it comes to mushrooms, here are other types to consider:

• chestnut mushrooms
• oyster mushrooms
• porcini mushrooms
• portobello mushrooms
• shiitake mushrooms
• white button mushrooms

When it comes to peas, you can either omit them entirely or use: 

• broccoli
• cauliflower
• spinach 
• kale
• carrots
• corn

Unsalted Butter and All-Purpose Flour. Melted butter and all-purpose are used to make a roux. However, if you don’t have butter, you can choose from a variety of fats, like:

• vegetable oil
• canola oil
• bacon grease
• lard

*rendered fats like duck fat or beef tallow will add a much stronger flavor that may not complement this recipe

Milk. When it comes to milk, there are a few dairy and non-dairy choices:

• whole milk
• low-fat or 2% milk
• half and half
• coconut milk
• oat milk
• almond
• cashew 

Wine. When using wine in this recipe, remember it is optional. But, if you’re opting to use wine, use a low-cost white wine like: 

• pinot grigio
• pinot blanc
• a dry riesling 
• marsala
• sauvignon blanc
• sémillon

*Avoid using oaky wines like chardonnay with a strong, robust flavor.

Cheese. When picking a cheese for this recipe, you want a low melting point. White cheddar is a good choice, and here are a few more: 

• comte
• fontina 
• gouda
• jarlsberg

Parsley. I love using parsley in this recipe; it adds freshness to the competing flavors and a bit of greenery to an otherwise bland-looking dish. I prefer curly parsley, but the flat-leaf variety works, too. 

Breadcrumbs. Topping this recipe with breadcrumbs (from an everything bagel) is a great way to add texture. And you can use an assortment of breadcrumbs or toppings, like:

• homemade breadcrumbs
• panko breadcrumbs
• french fried onions
• crushed potato chips

*I took a single everything bagel, cut it into several pieces, then pulsed it in a food processor.

Salt and Pepper. I prefer using sea salt or kosher salt to flavor my food. When it comes to adding pepper, freshly cracked black peppercorns are an excellent choice over ground black pepper. 

How To Make This Turkey Tetrazzini Recipe

Serving size: 6-8

Ingredients:

• 1 pound of spaghetti pasta
• 1/2 stick of unsalted butter
• 1 medium onion
• Extra Virgin Olive Oil
• 1 pound of cremini mushrooms, sliced
• 2 celery stalks, sliced thin
• 6 large cloves of garlic, minced
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1 cup whole milk or half and half
• 1/2 cup dry white wine, optional, of course
• 3 cups of chicken stock  (you can use turkey stock or vegetable stock)
• 3-4 cups leftover turkey, chopped
• 2 cups of grated cheese (we used gouda)
• 1/2 cup of chopped parsley 
• 1 cup of frozen peas
• 1 1/2 cups of breadcrumbs or fried French onions
• Italian seasoning, to taste
• sea salt or kosher salt to taste
• freshly cracked black peppercorns

*For this recipe, I made homemade breadcrumbs by using a single everything bagel, cutting it into pieces, and pulsing it in a food processor.

Directions:

1. Preheat the oven to 350°F.
2. Bring a large pot of salted water to a boil. Cook 1 pound of spaghetti according to package instructions until al dente.
3. Drain the pasta and toss with 1 tablespoon of olive oil, a pinch of sea salt, and Italian seasoning to taste. Set aside.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add 1 medium chopped onion, 1 pound of sliced cremini mushrooms, and 2 thinly sliced celery stalks. Sauté for 5-7 minutes until the vegetables are soft.
6. Add 6 minced garlic cloves and cook for 1 additional minute. Season with salt and pepper to taste. Remove from heat and set aside.
7. In another large skillet over medium-high heat, melt 1/4 cup unsalted butter.
8. Whisk in 1/4 cup of all-purpose flour and cook for 2 minutes, whisking continuously until the mixture is smooth.
9. Gradually add 1/2 cup of dry white wine (if using), continuing to whisk until the mixture is smooth and lump-free.
10. Slowly add 1 cup of whole milk or half-and-half, a little at a time, whisking constantly. Add in the 3 cups of chicken stock. 
11. Reduce heat to medium-low and add 2 cups of grated cheese in small batches, stirring until the sauce is creamy and smooth—season with salt and pepper to taste. 
12. In a 9×13-inch baking dish, combine the cooked pasta, 3-4 cups of chopped turkey, the sautéed vegetable mixture, 1 cup of frozen peas, and 1/2 cup of chopped parsley. Mix well.
13. Pour the cheese sauce evenly over the mixture and stir gently to coat everything. Feel free to add additional seasoning (salt, pepper, and Italian Seasoning to taste). 
14. Top the casserole with 1 1/2 cups of breadcrumbs or fried French onions. Add more grated cheese if desired.
15. Place the baking dish in the preheated oven and bake for 30-40 minutes until bubbly and golden brown.
16. If the breadcrumbs brown too quickly, cover loosely with foil for the remaining baking time.
17. Remove the casserole from the oven and let it rest for 10-15 minutes to set.
18. Garnish with extra parsley if desired. Serve warm.

Can I make this Turkey Tetrazzini recipe ahead of time?

 Yes. You can make this recipe up to two days ahead of time.

Preheat the oven to 350 degrees when ready to eat, place the dish on the center rack, and heat for 40-45 minutes.

Serve hot. 

How long will this turkey recipe keep in the fridge? 

 Completely cool any leftovers and store them in an airtight container.

They will last up to four (4) to five (5) days in the fridge. 

Can I freeze Turkey Tetrazzini?

You can freeze Turkey Tetrazzini before or after cooking. Cover the turkey dish using tight-fitting plastic wrap if freezing before cooking, then wrap it with aluminum foil.

Properly stored, it will last up to three (3) months in a zero-temperature freezer.

If you plan on freezing a cooked version or leftovers, ensure they are completely cooled to room temperature, then follow the steps outlined above.

So, turn that leftover Thanksgiving turkey or chicken into an easy and delicious meal.

This recipe puts a creamy and cheesy twist on your holiday leftovers– and you probably have most of the ingredients in your pantry.

If you have any questions, drop a line in the comments below.

Turkey Tetrazzini Casserole

4 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Servings: 0

Calories: 4627kcal

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Ingredients

 

1x2x3x4x5x

• 1 pound spaghetti pasta
• 2 tablespoons olive oil for sautéing
• 1/2 stick 1/4 cup unsalted butter
• 1 medium onion chopped
• 1 pound cremini mushrooms sliced
• 2 celery stalks sliced thin
• 6 large cloves garlic minced
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/2 cup dry white wine optional
• 1 cup whole milk or half-and-half
• 3 cups chicken stock or turkey or vegetable stock
• 3-4 cups leftover turkey chopped
• 2 cups grated cheese such as gouda or white cheddar
• 1/2 cup chopped parsley
• 1 cup frozen peas
• 1 1/2 cups breadcrumbs or fried French onions
• Italian seasoning to taste
• Sea salt or kosher salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to 350°F.
• Bring a large pot of salted water to a boil. Cook 1 pound of spaghetti according to package instructions until al dente.
• Drain the pasta and toss with 1 tablespoon of olive oil, a pinch of sea salt, and Italian seasoning to taste. Set aside.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add 1 medium chopped onion, 1 pound of sliced cremini mushrooms, and 2 thinly sliced celery stalks. Sauté for 5-7 minutes until the vegetables are soft.
• Add 6 minced garlic cloves and cook for 1 additional minute. Season with salt and pepper to taste. Remove from heat and set aside.
• In another large skillet over medium-high heat, melt 1/4 cup unsalted butter.
• Whisk in 1/4 cup of all-purpose flour and cook for 2 minutes, whisking continuously until the mixture is smooth.
• Gradually add 1/2 cup of dry white wine (if using), continuing to whisk until the mixture is smooth and lump-free.
• Slowly add 1 cup of whole milk or half-and-half, a little at a time, whisking constantly. Add in the 3 cups of chicken stock.
• Reduce heat to medium-low and add 2 cups of grated cheese in small batches, stirring until the sauce is creamy and smooth—season with salt and pepper to taste.
• In a 9x13-inch baking dish, combine the cooked pasta, 3-4 cups of chopped turkey, the sautéed vegetable mixture, 1 cup of frozen peas, and 1/2 cup of chopped parsley. Mix well.
• Pour the cheese sauce evenly over the mixture and stir gently to coat everything. Feel free to add additional seasoning (salt, pepper, and Italian Seasoning to taste).
• Top the casserole with 1 1/2 cups of breadcrumbs or fried French onions. Add more grated cheese if desired.
• Place the baking dish in the preheated oven and bake for 30-40 minutes until bubbly and golden brown.
• If the breadcrumbs brown too quickly, cover loosely with foil for the remaining baking time.
• Remove the casserole from the oven and let it rest for 10-15 minutes to set.
• Garnish with extra parsley if desired. Serve warm.

Nutrition

Serving: 8g | Calories: 4627kcal | Carbohydrates: 417g | Protein: 265g | Fat: 198g | Saturated Fat: 89g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 65g | Trans Fat: 2g | Cholesterol: 827mg | Sodium: 3015mg | Potassium: 5131mg | Fiber: 18g | Sugar: 33g | Vitamin A: 3904IU | Vitamin C: 2mg | Calcium: 1888mg | Iron: 16mg

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