Homemade Turkey Tetrazzini

Homemade Turkey Tetrazzini is the perfect recipe for Thanksgiving leftovers with chunks of turkey, peas, mushrooms, and a rich 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!

Why You’ll Love this Turkey Casserole

• It’s a terrific way to use up the last of the Thanksgiving turkey.
• Made with a creamy sauce, it’s delicious!
• If my picky family approves, then yours will, too.

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. The recipe called for chicken (but I knew I could sub turkey), noodles, mushrooms, and cream, all of which I had on hand. I add peas for a pop of color and to incorporate a vegetable into the dish.

This homemade turkey casserole 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 three cups from the carcass so I can whip up this tetrazzini recipe.

How to Make Turkey Tetrazzini

1. Cut leftover turkey into bite-sized chunks or shred into bite-sized pieces.
2. Cook pasta in salted water, drain.
3. Saute mushrooms and taste for seasoning.
4. Make the sauce with chicken broth.
5. Add warm cream to the sauce.
6. Toss the pasta, turkey, mushrooms, peas with the cream sauce.
7. Pour into a casserole dish, sprinkle with Parmesan, if desired, and bake until lightly browned and heated through.

Frequently Asked Questions

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 is a wonderful pantry alternative.

Transformed from Thanksgiving leftovers, I hope you’ll give this homemade turkey tetrazzini recipe 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. (affiliate link)

What to Serve with Tetrazzini

Tetrazzini has protein, carbs, and a smattering of vegetables, but a couple of side dishes are a nice addition to the menu. Garlic Bread is wonderful, plus a tossed green salad. Roasted vegetables like Parmesan Green Beans or Balsamic Carrots are delicious additions, too.

More Recipes Using Thanksgiving and Turkey Leftovers!

• Pumpkin Gingersnap Truffles by Chocolate Moosey
• Curried Turkey Salad
• Turkey Enchilada Casserole
• Leftover Turkey Tortilla Soup
• Turkey and Brie Grilled Cheese
• 25+ Thanksgiving Recipes
• More Holiday Recipes

This recipe was first shared in November 2012. The photos and text were updated in 2019.

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The Recipe:

Turkey Tetrazzini

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Yield 8 servings

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 (or more!) mushrooms, trimmed and cut in half or sliced
• 3 tablespoons sherry (or white wine)
• 3 tablespoons butter
• 3 tablespoons flour (Wondra preferred as it doesn't lump)
• 2 cups of chicken broth
• 1 cup heavy cream, warmed ( I gently heat in the microwave in a Pyrex measuring cup)
• 1 cup frozen peas
• Salt and pepper to taste
• Grated Parmesan cheese

Instructions

1. Preheat oven to 375°.
2. Sauté mushrooms in butter in a large saucepan till lightly browned. Add salt and pepper to taste. Deglaze the pan by adding sherry, cooking, and stirring until most evaporates.
3. Remove mushrooms and add flour to the pan. Cook for just a minute, then add the chicken broth, whisking to avoid lumps. Cook till the mixture thickens slightly.
4. Add the warm cream and stir to combine.
5. Remove from heat. Add the turkey, peas, and reserved mushrooms.
6. Taste for seasoning, and add more salt and pepper as needed.
7. Place pasta into a 9 x 13-inch baking dish (I use a smaller dish for a deeper casserole).
8. Add the chicken, mushrooms, and peas, and sauce to the pasta. Mix to combine.
9. Sprinkle with Parmesan. (Alternatively, toss the pasta with the sauce, chicken, mushrooms, and peas.
10. Bake till lightly browned and heated through, about 15-20 minutes.

Notes

Adapted from The Joy of Cooking

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 329Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 98mgSodium: 423mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 21g

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