Leftover Turkey Tetrazzini is the ultimate comfort food for the days after a holiday feast. This creamy pasta casserole transforms your leftover turkey into a rich and satisfying dish filled with noodles, mushrooms, and a velvety sauce. It’s the perfect way to avoid food waste while serving a warm, homemade meal everyone loves.
Leftover Turkey Tetrazzini:
What makes Turkey Tetrazzini special is its combination of simplicity and flavor. With just a few pantry staples and leftover meat, you can create a dish that feels indulgent, hearty, and incredibly comforting. It’s ideal for busy weeknights after Thanksgiving or Christmas and reheats beautifully for lunches and meal prep.
History:
Turkey Tetrazzini traces its origins to early 20th-century American cuisine. It was named after Italian opera singer Luisa Tetrazzini and reportedly created by chefs in San Francisco to honor her. Originally made with chicken or seafood, it later evolved into a popular turkey version thanks to its creamy sauce and baked pasta that paired perfectly with holiday leftovers.
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Leftover Turkey Tetrazzini
Ingredients
- 3 cups cooked leftover turkey, chopped
- 12 oz spaghetti or fettuccine, cooked
- 2 cups sliced mushrooms
- 1 small onion, diced
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken or turkey broth
- 1 ½ cups milk or half-and-half
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
- ½ cup breadcrumbs (optional topping)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions; drain and set aside.
- In a skillet, melt butter and sauté onion and mushrooms until soft.
- Sprinkle in flour and whisk to form a roux; cook 1–2 minutes.
- Slowly add broth and milk, whisking until smooth and thickened.
- Season with garlic powder, thyme, salt, and pepper.
- Stir in Parmesan cheese until melted.
- Add cooked turkey and pasta into the sauce, mixing well.
- Transfer mixture to a baking dish and top with mozzarella and breadcrumbs.
- Bake 20–25 minutes or until golden and bubbling.
Notes
- Use any pasta shape such as penne or egg noodles for a different texture.
- Add peas or spinach for a pop of color and added nutrition.
- Half-and-half makes it richer, but milk keeps it lighter.
- Make it ahead and refrigerate up to 24 hours before baking.
- Cream cheese option: adding 2–3 tablespoons gives a denser, creamier sauce.
Tips for Leftover Turkey Tetrazzini:
- Don’t overcook the pasta since it will continue cooking in the oven.
- Shred turkey into bite-size pieces so it mixes evenly with the sauce.
- Use freshly grated cheese for better melting and smoother texture.
- Cover with foil if the top browns too quickly.
- Reheat gently to keep the sauce creamy—add a splash of milk if needed.
FAQs for Leftover Turkey Tetrazzini:
Q1. Can I make Turkey Tetrazzini without mushrooms?
Yes—replace them with peas, broccoli, or chopped spinach.
Q2. Can I use leftover chicken instead of turkey?
Absolutely. Chicken works perfectly in this recipe.
Q3. Can I freeze Turkey Tetrazzini?
Yes, freeze before or after baking. Thaw overnight before reheating.
Q4. How do I prevent the sauce from becoming grainy?
Use low heat when adding dairy and stir constantly.
Q5. Can I make it gluten-free?
Use gluten-free pasta and replace the flour with a gluten-free thickener.
Conclusion:
Leftover Turkey Tetrazzini is a delicious and comforting way to repurpose holiday turkey into a hearty family meal. Its creamy sauce, tender pasta, and baked cheesy topping make it irresistible. Whether you’re preparing it the day after a feast or freezing leftovers for a future dinner, this classic casserole always delivers warm, nostalgic flavor.