Easy Turkey Tetrazzini – Creamy, Comforting & Perfect for Leftovers
This Easy Turkey Tetrazzini is a creamy, comforting casserole that’s perfect for using up leftover turkey! Tossed with pasta, mushrooms, and a rich cheese sauce, then baked until bubbly and golden. It’s a family-friendly dinner that’s simple to make and even better the next day.
Equipment
- Large pot (for pasta)
- Large skillet or sauté pan
- Whisk
- 9x13-inch casserole dish
- Mixing spoon
- Measuring Cups and Spoons
- Oven
Ingredients
- 3 cups cooked turkey (shredded or cubed)
- 12 oz spaghetti or linguine
- 4 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms (white, cremini, or button), sliced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine or sherry
- 2 cups chicken or turkey broth
- 1 cup heavy cream or sour cream
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs or panko
- Optional: 1/2 cup peas, diced carrots, chopped parsley, 1/2 cup shredded Gruyère cheese
Instructions
- Cook pasta until al dente. Drain and set aside.
- Sauté aromatics: Melt butter in a skillet. Add onion and garlic, cook until soft.
- Add mushrooms and cook until browned.
- Make roux: Sprinkle flour over mixture, stir for 1–2 minutes.
- Deglaze with wine, scraping up bits.
- Add broth and cream, whisk until smooth. Simmer 5–7 minutes until thickened.
- Season with nutmeg, salt, and pepper.
- Combine turkey and pasta into sauce, mix well.
- Transfer to greased casserole dish.
- Top with Parmesan and breadcrumbs.
- Bake at 350°F (175°C) for 30–40 minutes until bubbly and golden.
- Rest for 10 minutes before serving.
Notes
- Use leftover holiday turkey for convenience.
- Substitute chicken if turkey isn’t available.
- For a gluten-free version, use GF pasta and flour.
- Add Gruyère or Emmental for a deeper German cheese profile.
- Broil for 2–3 minutes at the end for extra crisp topping.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Freeze unbaked casserole for up to 2 months—thaw before baking.