Homemade Turkey Tetrazzini {Thanksgiving Leftovers}
Homemade Turkey Tetrazzini is the perfect recipe for Thanksgiving leftovers with its chunks of turkey, peas, sauteed mushrooms, and a luscious cream sauce. So easy and delicious that my family expects it every year after the holiday!!
Years ago, I tried this Turkey Leftover Recipe on a whim and it was so well-loved by the family that it’s now a post-Thanksgiving tradition!
Turkey Tetrazzini Recipe
I did not grow up eating tetrazzini, in fact, I don’t even think I knew what it was when I was leafing through my Joy of Cooking the day after Thanksgiving years ago. But the recipe called for chicken (but I knew I could sub turkey), noodles, mushrooms, and cream, all of which I had on hand.
This homemade turkey tetrazzini recipe was meant to be. Making this casserole has become a once a year event.
The next Thanksgiving, I was asked to make this turkey leftover recipe again. Apparently the kiddos, who were not usually fans of casserole type dishes, approved. So our annual tradition is to eat days and days of leftover turkey, mashed potatoes and stuffing. When there is only a bit of meat clinging to the bones, I cross my fingers and hope to pick off at least two cups from the carcass so I can whip up this turkey tetrazzini recipe.
Turkey Leftover Recipes
Today, I’m sharing one of our favorite recipes utilizing Thanksgiving leftovers, and much as I’d like to cook up something new and different, Turkey Tetrazzini is always on our menu the weekend after the holiday. And I don’t mind one bit.
There is always some cream in the refrigerator, leftover from whipping up a bowlful to dollop on our pumpkin pie. Grated Parmesan, frozen peas, chicken broth, and pasta are also staples. I just make sure to have fresh mushrooms on hand, though a jar or can of mushrooms would be a wonderful pantry alternative. Transformed from Thanksgiving leftovers, I hope you’ll give this homemade turkey tetrazzini a try. Don’t forget to try it with chicken for the rest of the year!
Tip of the Day: For those gravy impaired like me, Wondra“quick mixing” flour blends easily without forming lumps.
A Few More Recipes Using Thanksgiving and Turkey Leftovers!
- Sweet Potato Biscuits by Home Cooking Memories
- Pumpkin Gingersnap Truffles by Chocolate Moosey
- Curried Turkey Salad
- Turkey Enchilada Casserole
- Leftover Turkey Tortilla Soup
- Turkey and Brie Grilled Cheese
- More Holiday Recipes
This recipe was first shared in November 2012. The photos and text were updated in 2019.
Turkey Tetrazzini
A delicious pasta, turkey, mushroom and cream sauce casserole for your turkey leftovers.
Ingredients
- 3 cups shredded or cubed cooked turkey meat
- 1/2 pound pasta, I use orcchiette or farfalle, cooked in well salted water and drained
- 1/2 pound mushrooms, trimmed and cut in half or sliced
- 3 tablespoons sherry (or white wine)
- 3 tablespoons butter
- 3 tablespoons flour (Wondra preferred)
- 2 cups of chicken broth
- 1 cup heavy cream, warmed ( I heat in microwave in a Pyrex measuring cup)
- 1 cup frozen peas
- Salt and pepper to taste
- Grated Parmesan cheese
Instructions
- Sauté mushrooms in butter till lightly browned. Add salt and pepper to taste. Deglaze the pan by adding sherry and cooking till most evaporates. Remove mushrooms and add flour to pan. Cook for just a minute, then add chicken broth, whisking to avoid lumps. Cook till mixture thickens slightly. Add cream and stir to combine. Remove from heat. Add chicken and peas, check for seasoning and add more salt and pepper as needed.
- Place pasta into baking dish. Push pasta to sides of dish to create a bowl in the middle of the dish. Scoop out chicken, mushrooms and peas and arrange in center of the dish. Pour sauce over top of dish. Sprinkle with Parmesan.
- Bake till lightly browned and heated through...about 15-20 minutes.
Notes
Adapted from The Joy of Cooking
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 329Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 98mgSodium: 423mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 21g
So creamy and tasty…a perfect recipe for holiday leftover, Liz.
I love repurposing leftovers and you made a great meal out of Turkey sounds wonderful hope you have a blessed holiday with you and your family
No wonder your family expects this dish every year after the holiday – it’s delicious! Pasta, turkey, mushrooms, peas, and a creamy sauce – that’s a heavenly combination. Since turkey leftovers don’t happen too often throughout the year (Unfair!), I often make a similar dish, just with some chicken breasts instead.
Yum!!! Similar to our favourite Turkey-A-La-King except with pasta and baked as a casserole – love it!
Happy Thanksgiving to you and yours Liz!
With a delicious meal such as this one, left overs are never an issue.
Turkey tetrazzini is one of my favorite comfort foods. The timing on this is perfect because of all the turkey leftovers I have right now. Can’t wait to make this again!!
We are always praying for leftovers so we can enjoy a delicious creamy turkey tetrazzini. The boys made a huge dent in the bird but maybe enough left to try your delicious recipes. Take Care
This is the very best dish for turkey leftovers! What a gorgeous presentation. I’ve never made it with bowtie, but that’s going to change. I just love the looks of it and it seems to fit better with the chunks of turkey. Thanks Liz!
Dear Liz, what a fabulous recipe for all leftover turkey (or chicken) – this looks like it would be a hit with my family as well. How nice that it has been a tradition at your house for years now – isn’t it it wonderful to cook ‘traditional’ meals that everyone can agree on?!
Loving this version of tetrazzini. Perhaps because I am so partial to bow ties. Hope you had a great turkey day Liz!
Once upon a time, I had a great turkey tettrazini recipe but I lost the paper recipe card that had the recipe written on. I’ve never found another recipe for this delicious turkey leftover dish until now. I KNOW that your recipe has to be superb. Thank you Liz!
xo
Roz