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 Leftover Turkey 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 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 leftovers 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.
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 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 Leftovers!
- Sweet Potato Cinnamon Rolls by Juanita’s Cocina
- Sweet Potato Biscuits by Home Cooking Memories
- Pumpkin Gingersnap Truffles by Chocolate Moosey
- Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious
- Curried Turkey Salad
- Turkey Enchilada Casserole
- More Holiday Recipes
- 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
- 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.
Adapted from The Joy of Cooking
Amount Per Serving: Calories: 329 Total Fat: 18g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 98mg Sodium: 423mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 21g