Turkey Tetrazzini

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 and utilizes leftover thanksgiving turkey transforming it into a round two meal. It’s sprinkled with a buttery bread crumb topping and baked until it’s crispy and golden, then it’s ready to devour.

Checkout this quick list of ingredients you’ll need to make simple Turkey Tetrazzini Recipe: (Scroll down for the full printable recipe card.)

• Turkey – Cooked leftover holiday turkey, deli turkey or swap out turkey for chicken.
• Vegetables – Diced onion, sliced portabella mushrooms and petite peas. I use baby portabella mushrooms. Cremini mushrooms would also work.
• Sauce – Salted or unsalted butter and all purpose flour to make the roux.
• Seasonings – Salt, black pepper and dried Italian seasoning.
• Liquid – Turkey stock, chicken stock or chicken broth and half and half to make the creamy sauce.
• Cheese – Finely grated Parmesan cheese and shredded sharp white cheddar.
• Herb – Fresh thyme.
• Breadcrumb Topping – Panko Breadcrumbs, grated Parmesan cheese and melted butter.

How to Make the BEST Turkey Tetrazzini

• Heat Oven and Prepare Dish – Preheat the oven to 350°F. Spritz a 13×9-inch baking dish with cooking spray. Set aside.
• Cook Pasta – Cook the linguine in salted water per the package directions until al dente. Drain well.
• Sauté Veggies – Cook diced onion and mushrooms in olive oil over medium-high heat until softened and beginning to brown. Add garlic.
• Make the Roux – Add 1/2 cup butter to the pot. Whisk in all purpose flour until absorbed.
• Add Half and Half and Stock – Begin to whisk in half and half and chicken stock.
• Season the Sauce – To the sauce add salt, black pepper and Italian seasoning. Cook until thickened.
• Add Cheese – Add cheddar cheese and Parmesan cheese with fresh thyme. Stir to combine.
• Combine – To the pot add linguine, mushrooms and onions, turkey and peas.
• Transfer to Dish – Pour pasta mixture into the prepared baking dish. Top with reserved cheese.
• Make Crunchy Topping – Sprinkle evenly over cheese on top.
• Oven – Bake per the recipe until bubbly around the edge and breadcrumbs are golden brown.
• Serve – Serve immediately garnished with chopped parsley.

Kitchen Equipment to Make Leftover Turkey Tetrazzini

• Pasta pot and large pan. For easy clean-up use a large pot to make the sauce and you can dump everything into it to combine. Otherwise, use a medium saucepan and have nearby a large mixing bio
• Measuring cups and spoons.
• Cheese grater.
• Sharp knife and chopping board.
• Balloon whisk.
• Small bowl.
• 13×9-inch casserole dish.

Recipe Variations, Tips and Substitutions

• Cheese – You can use a combination of Parmesan cheese with Gruyere cheese or Swiss cheese in place of cheddar cheese.
• Pasta – Turkey Tetrazzini is typically made using linguine. You could adapt using fettuccine, thin spaghetti or bucatini or even egg noodles, in a pinch.
• Half and Half or Heavy Cream – You can use heavy cream for the sauce for an even more decadent texture and flavor.
• White Cheese – I tend to lean toward a white cheese for this recipe. You can use either sharp white cheddar cheese or nutty Gruyere cheese would also work.
• Topping – You can use fresh breadcrumbs, Italian seasoned dried breadcrumbs or cracker crumbs such as crushed Ritz or Club crackers.
• Protein – You can make this with diced cooked chicken or peeled shrimp for a seafood tetrazzini.
• Use a Large Pot and it Doubles as a Large Bowl – For easy clean-up use a large pot to make the sauce and you can dump everything into it to combine.
• Side Dishes to Serve with Turkey Tetrazzini – You can serve this with a side of roasted broccoli, a green salad or a chopped salad, honey garlic roasted carrots and garlic bread or warm rolls.

Storage and Leftovers

• Make-Ahead Tip – You can fully assemble this tetrazzini and pop it into the refrigerator one day in advance. Take it out of the fridge about 20 minutes prior to baking, to allow it to warm to room temperature. Top with the breadcrumb topping just before baking. You may also need to add 5-10 minutes to the baking time.
• Leftovers – Store leftover Turkey Tetrazzini in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in single servings in the microwave or in a preheated 350°F oven just until heated through.
• Freezer – Store frozen for up to 2 months. Thaw in the fridge and reheat just before serving.

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:

• 13×9-inch Casserole Dish
• Pasta Pot
• Cheese Grater
• Kitchen Utensils