Easy Turkey Tetrazzini Recipe (2024)

Published November 20, 2023.This post may contain affiliate links. Please read my disclosure policy.

This incredibly easy-to-make, full-flavored turkey tetrazzini recipe is perfect for your family and friends after the holidays. You will love this easy recipe to use leftover turkey.

I’m a huge fan of holiday leftovers.There’s nothing like a simple turkey sandwich the day after Thanksgiving.Using all these cooked chunks of meat can get mundane with the same old recipes.Change some things this year and try my Ham and Bean Soup or Red Beans and Rice.

Turkey Tetrazzini

Pronounced teh-trah-ZEE-nee, Turkey tetrazzini is an adaptation of chicken tetrazzini, which is said to have been named after the famous opera singer Luisa Tetrazzini. This simple recipe combines pasta with chicken or turkey with a sherry-parmesan cheese cream sauce.It is commonly sprinkled with parmesan or breadcrumbs before baking until golden brown and bubbles.

Turkey seemed to have popularized this dish as a household casserole recipe in the early to mid-20^th century.It has become a go-to meal for leftover turkey after Thanksgiving and Christmas.

Ingredients and Substitutions

• Turkey – Whether you use ground turkey or leftover smoked turkey from Thanksgiving, you can use whatever you have on hand.
• Mushrooms – I like combining cremini, baby bellas, and buttons, but all mushrooms are acceptable.
• Peas – I use frozen peas, but drained canned will work, or if you can get fresh peas, even better.
• Cream – Heavy or regular whipping cream is perfect, or you can use half and half for less fat.
• Chicken Stock – Use a good chicken stock that is homemade or from a box. You can use bouillon, but be careful so it isn’t overly salty.
• Pasta – Spaghetti is the classic pasta used, but feel free to use linguine, fettuccine, or egg noodles.
• Breadcrumbs – I prefer regular breadcrumbs, but you can use panko.
• Parmesan Cheese– Either finely grated or shreds are perfect for this.

How to Make Turkey Tetrazzini

1. Brown some onions, sliced button, and/or cremini mushrooms in a large frying pan or cast-iron skillet over medium-high heat while occasionally stirring, which takes about 8-10 minutes.
2. Next, stir in the garlic and cook for 20 to 30 seconds before sprinkling in some flour and mixing it with a spoon to make a roux until combined with the cooked vegetables.
3. Deglaze with sherry wine or a dry white wine. It will almost immediately absorb into the cooked veggies.
4. Stir in the chicken stock and boil to help activate the roux and thicken the mixture.
5. Once thickened, stir in the heavy cream until completely mixed in.
6. Add the chicken, salt, pepper, and cheese, and stir to combine everything. Set aside and keep warm.
7. In the meantime, add your pasta to a large pot of boiling salted water and cook for 6 to 8 minutes or until al dente or the time has been reached based on the package instructions.
8. Drain the pasta, add it to the pan with the creamed mushroom mixture, and add the peas. Mix thoroughly to combine.
9. Sprinkle on breadcrumbs and extra parmesan cheese and bake in the oven at 375° for 30 to 40 minutes.
10. Garnish with fresh chopped parsley.

Make-Ahead and Storage

Make-Ahead: This is meant to be eaten immediately, but you can keep it warm and covered with foil in an oven at very low temperatures (200°) for about 1 hour before serving.

How to Store: Cover and keep in the refrigerator for up to 4 days. You can freeze this covered for up to 3 months.Thaw in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired amount to a small pot or baking dish. Cover with foil or a lid and bake at 350° for 15 to 20 minutes or until warm.You may also heat in the microwave in or on a microwave-safe dish until warm.

More Poultry Recipes

• Chicken Teriyaki
• Souvlaki
• Chicken Marsala
• Coq Au Vin
• Chicken Adobo