Turkey Tetrazzini is the ideal way to use leftover holiday turkey for a round two meal. This recipe features a creamy homemade cheese sauce so you can ditch the canned soups for this one! Serve it with a salad and garlic bread for a family style feast.
Easy Turkey Tetrazzini Recipe
This sort of retro dish is one that I find myself turning to time and time again. This particular recipe is made with a homemade bechamel sauce that begins with flour and butter. Once combined, you add chicken stock or strained turkey drippings and half and half, cooking until it begins to thicken. Add seasonings per the recipe and grated Parmesan cheese to seal the deal. Remember to stir it periodically to make sure the roux doesn’t stick to the bottom of the pot. Mix with cooked linguine, onions and mushroom, sweet petite peas and shredded cheese then pour into a baking dish and sprinkle with more cheese and buttered panko breadcrumbs. Bake it until golden and it’s ready to devour. How to make simple Turkey Tetrazzini Recipe:
- Turkey – Cooked leftover holiday turkey, deli turkey or swap out turkey for chicken.
- Mix-ins – Diced onion, sliced portabella mushrooms and petite peas. I use baby portabella mushrooms or cremini mushrooms would work.
- Sauce – Butter, all purpose flour, salt, black pepper, dried Italian seasoning, turkey or chicken stock, finely grated Parmesan cheese, shredded sharp white cheddar or Gruyere cheese, fresh thyme and half and half.
- Breadcrumb Topping – Panko Breadcrumbs, grated Parmesan cheese and melted butter.
How to Make the BEST Turkey Tetrazzini
- Ingredients you’ll need to make homemade Turkey Tetrazzini: Linguine, turkey, petite peas, onion, baby portabella or cremini mushrooms, garlic, butter, chicken or turkey stock, half and half, salt, black pepper, fresh thyme, shredded white cheddar or Gruyere cheese, grated Parmesan cheese, dry Italian seasoning and chopped flat leaf parsley for garnishing.
- Kitchen tools you’ll need: Pasta pot, large saucepan OR large mixing bowl and a medium saucepan to make the sauce, measuring cups and spoons, cheese grater, sharp knife and chopping board, whisk, small bowl.
- Turkey Tetrazzini is typically made using linguine. You could adapt using fettuccine or spaghetti in a pinch.
- I tend to lean toward a white cheese for this recipe. You can use either sharp white cheddar cheese or nutty Gruyere cheese will also work.
- You can fully assemble this tetrazzini and pop it into the refrigerator overnight. Take it out about 20 minutes prior to baking to allow it to warm to room temperature and top with the breadcrumb topping. You may also need to add 5-10 minutes to the baking time.
- Store baked Turkey Tetrazzini chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
- Store frozen in single servings for up to 2 months.
More Easy Turkey Recipes to Make
- These Poppy Seed Turkey Sliders are simple delicious.
- My Slow Cooked Turkey Breast recipe is ideal for smaller gatherings.
- Cheesy Kentucky Hot Brown Quiche can be served for any meal.
- Use leftover turkey to make this Turkey Broccoli Rice Divan.
- Make these cute as a button Turkey Meatloaf Muffins in a cupcake pan.
- Save time and make this Turkey Gravy ahead of time.
- These crispy fried Turkey Croquettes are always a hit.
- The kiddos will love this Turkey Cranberry Crescent Ring.
- Smoked Turkey from Hey Grill Hey.
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Helpful Kitchen Items:
- 1 lb linquine snapped in half, cooked to al dente
- 8 oz sliced baby portabella or cremini mushrooms
- 1 medium onion diced
- 1-2 Tbsp olive oil
- 3 medium cloves garlic minced
- 1/2 cup unsalted butter, plus 2 Tbsp divided use
- 1/3 cup all purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried Italian seasoning or herbes de provence
- 3 1/2 cups half and half
- 2 cups chicken stock (or strained turkey drippings)
- 1 cup grated Parmesan cheese divided use
- 1 Tbsp fresh thyme
- 3 cups chopped turkey
- 2 cups shredded white cheddar or Gruyere cheese divided use
- 1 cup frozen petite peas
- 2/3 cup panko breadcrumbs
- chopped Italian parsley for garnishing
- Preheat the oven to 350°F. Spritz a 13 x 9 inch baking dish with cooking spray. Set aside.
- Cook the linguine in salted water per the package directions until al dente. Drain well.
- On the stove top in a large pot, cook diced onion and mushrooms in 2 Tbsp olive oil over medium high heat. Cook for 5-7 minutes or until the onions have softened and mushrooms have released liquid and beginning to brown. Cook stirring periodically until liquid has evaporated. (Using a large pot doubles as the mixing bowl.)
- Add the minced garlic cooking for 1 minute longer. Remove from pot to a platter. Set aside.
- Reduce heat to medium. Add 1/2 cup butter to the pot. Whisk in flour until absorbed.
- Begin to whisk in half and half and chicken stock. To the sauce add salt, black pepper and Italian seasoning. Continue to cook, stirring continuously over medium heat until the sauce comes to a boil. Lower the heat and simmer gently bubbling for 3-5 minutes.
- Remove from the heat and add 1 cup shredded white cheddar or Gruyere cheese 3/4 cup grated Parmesan cheese and fresh thyme. Mix until combined.
- To the pot add linguine, cooked mushrooms and onions, chopped turkey and peas. Mix to fully combine, then pour evenly into prepared dish. Top with reserved 1 cup shredded cheese.
- Melt reserved 2 Tbsp butter in the microwave in a small bowl. To the bowl add panko and 1/4 cup Parmesan cheese. Sprinkle evenly over cheese on top.
- Bake for 30-40 minutes or until bubbly around the edge and breadcrumbs are golden.
- Serve immediately garnished with chopped parsley.