Turkey tetrazzini is a great way to use up turkey leftovers. It makes a fantastic dinner that the whole family will love – cheesy spaghetti smothered in delicious creamy mushroom sauce and topped with crunchy parmesan-Panko topping. What’s not to love?!
What is Turkey Tetrazzini?
Turkey Tetrazzini is a a crowd-pleasing, comfort food dish that everyone loves. It’s made with leftover turkey meat (great way to use up leftover turkey!), pasta, and creamy mushroom sauce. My recipe also calls for peas and crispy parmesan-panko topping.
Tetrazzini is thought to have been originated in San Francisco, named after a famous opera singer of the early 1900s — Luisa Tetrazzini — who lived there for many years.
Many recipes for turkey (or chicken) tetrazzini call for 'cream of’ soup by my recipe is completely from scratch and it tastes amazing!
Ingredients
Here’s what you need to make this delicious recipe:
- Spaghetti pasta – the best for this recipe but other pasta types will also work! Egg noodles are also a good choice.
- Leftover cooked meat – turkey or chicken.
- Mushroom sauce
- I used baby bella (cremini) mushrooms, but you can also use button mushrooms (cremini have more flavor).
- White wine – adds flavor and acidity to the sauce, you can use a small amount of Worcestershire sauce and more lemon juice instead.
- A combo of heavy cream, milk, and broth is best for a creamy mushroom sauce. Not too heavy but super flavorful.
- Panko-breadcrumb topping – you can also use regular (fine) breadcrumbs, use 1/2 cup (55g) fine breadcrumbs
- Peas – can be omitted. I like to add some veggies to this dish and peas work perfectly. You could also add cooked broccoli or green beans.
- Cheese – best is a mixture of Swiss cheese and mozzarella but use what you have on hand. You can use just mozzarella but Swiss cheese has slightly more flavor.
How to make turkey tetrazzini step by step
STEP 1: Cook the pasta: cook the pasta 1 minute shorter than the package instructions. Drain and set aside.
Preheat the oven to 375°F (190°C).
STEP 2: Make the mushroom sauce:
Cut the mushrooms into thick slices, dice the onions, finely chop the garlic with a knife.
STEP 3: Cook the mushrooms: Heat the oil in a large frying pan over medium-high/high heat. Add the mushrooms in an even layer and cook without stirring for 1-2 minutes letting the mushrooms at the bottom brown. Then start stirring – the mushrooms will release water. Stir them from time to time (not too often) for a couple of minutes or until all the water is evaporated. Spread them in an even layer and cook without stirring for 1-2 minutes letting the mushrooms brown again. The mushrooms should be brown (at least some of them) and still a little bit firm (not too soft). Transfer the mushrooms to a plate.
STEP 4: Reduce the heat to low and add onions, cook for 3-4 minutes or until soft. Add butter (2 tablespoons), garlic, and thyme. Cook for 30 seconds.
Whisk in the flour and cook for a minute.
Add wine and cook until almost evaporated.
STEP 5+6: Add broth, milk, heavy cream, Dijon mustard, and lemon juice (if your pan is not big enough you may need to transfer all the ingredients to a pot). Bring gently to a boil then cook for 2-3 minutes.
Season to taste with salt and pepper. You may think that the sauce is too runny but it will all thicken in the oven.
STEP 7: Assemble the casserole: Add the sauce, cooked spaghetti, cooked turkey, peas, mozzarella cheese, and cooked mushrooms to a 9×13 inch (23x33cm) casserole dish. Check if the casserole needs more salt and pepper.
STEP 8: Toss to combine.
STEP 9: Make the crunchy topping: melt the butter (3 tablespoons) in a small pot, add the breadcrumbs and stir to coat. Take the pot off the heat and stir in parmesan cheese.
STEP 10: Top the casserole with 2 cups of shredded Swiss cheese and crunchy topping.
Bake for about 30 minutes or until the topping is golden and the casserole is bubbling.
Let rest for 5 minutes then serve.
Enjoy!
Storage
This dish reheats really well. Keep it in the fridge for up to 3-4 days and reheat in a 350°F (180°C) oven until warm. I’m putting it into a cold oven so it can reheat along with the oven.
It can also be frozen for up to 3 months. Reheat (and thaw) in a 325°F (160°C) oven until warm (start it in a cold oven). It’s best to thaw it in the fridge overnight so it can be quickly reheated.
More delicious ways to use leftover turkey
- Leftover Turkey Quesadilla
- Turkey Tortilla Soup
- Turkey Wild Rice Soup
- Cranberry Chicken Salad (just use turkey)
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Turkey Tetrazzini
składniki
- 1 pound (450g) uncooked spaghetti pasta
- 2 tablespoons frying oil
- 1 pound (450g) mushrooms
- 2 medium onions
- 2 tablespoon butter
- 4 cloves garlic
- 1 teaspoon thyme
- 1/4 cup flour
- 1/2 cup dry white wine
- 2 cups milk
- 1 cup (240ml) heavy cream
- 2 cups chicken broth
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- salt and pepper to taste
- 1 pound (450g) cooked turkey meat
- 1 cup (150g) peas
- 2 cups (200g) shredded Swiss cheese
- 1 cup (100g) shredded low-moisture mozzarella
- 3 tablespoons (45g) butter
- 1 1/2 cups (85g) Panko breadcrumbs
- 1/2 cup (45g) parmesan cheese
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wykonanie
- Cook the pasta: cook the pasta 1 minute shorter than the package instructions. Drain and set aside.
- Preheat the oven to 375°F (190°C).
- Make the mushroom sauce:
- Cut the mushrooms into thick slices, dice the onions, finely chop the garlic with a knife.
- Cook the mushrooms: Heat the oil in a large frying pan over medium-high/high heat. Add the mushrooms in an even layer and cook without stirring for 1-2 minutes letting the mushrooms at the bottom brown. Then start stirring – the mushrooms will release water. Stir them from time to time (not too often) for a couple of minutes or until all the water is evaporated. Spread them in an even layer and cook without stirring for 1-2 minutes letting the mushrooms brown again. The mushrooms should be brown (at least some of them) and still a little bit firm (not too soft). Transfer the mushrooms to a plate.
- Reduce the heat to low and add onions, cook for 3-4 minutes or until soft. Add butter (2 tablespoons), garlic, and thyme. Cook for 30 seconds.
- Whisk in the flour and cook for a minute.
- Add wine and cook until almost evaporated.
- Add broth, milk, heavy cream, Dijon mustard, and lemon juice (if your pan is not big enough you may need to transfer all the ingredients to a pot). Bring gently to a boil then cook for 2-3 minutes. Season to taste with salt and pepper. You may think that the sauce is too runny but it will all thicken in the oven.
- Assemble the casserole: Add the sauce, cooked spaghetti, cooked turkey, peas, mozzarella cheese, and cooked mushrooms to a 9×13 inch (23x33cm) casserole dish. Check if the casserole needs more salt and pepper. Toss to combine.
- Make the crunchy topping: melt the butter (3 tablespoons) in a small pot, add the breadcrumbs and stir to coat. Take the pot off the heat and stir in parmesan cheese.
- Top the casserole with 2 cups of shredded Swiss cheese and crunchy topping.
- Bake for about 25-30 minutes or until the topping is golden and the casserole is bubbling.
- Let rest for 5 minutes then serve.
- Enjoy!
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