Go Back
+ servings
An antique serving bowl filled with a large helping of turkey tetrazzini sitting next to a glass of iced tea.

Turkey Tetrazzini

Course: Entree
Cuisine: American / Italian
Keyword: baked pasta recipe, how to make turkey tetrazzini, leftover turkey recipe
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Servings: 8
Calories: 384kcal
Turkey Tetrazzini is not only a great way to use up all that leftover holiday turkey, but it's also an amazingly delicious dish that the entire family will love.
Print Recipe

Equipment

  • 9x13" dish, or lasagna pan

Ingredients

  • 8 tbsp unsalted butter divided
  • 1 cup onion chopped
  • 1 cup celery chopped
  • ¼ cup all-purpose flour
  • 16 oz mushrooms sliced
  • 2 tbsp dry sherry or white wine (optional)
  • 12 oz extra-wide egg noodles
  • 1 cup whole milk
  • 2 cups chicken broth or turkey
  • 2 tsp Kosher salt
  • 1 tsp black pepper
  • ½ tsp ground nutmeg
  • 8 oz white cheddar shredded
  • ½ cup Parmesan cheese divided
  • 3 cups turkey cooked and roughly chopped
  • 1 cup sweet peas frozen
  • 1 cup Panko breadcrumbs

Instructions

  • Get a pot of liberally salted water boiling (for the pasta).
  • Preheat oven to 350°F.
  • Melt the butter in a large saucepan/skillet over medium-high heat.
  • Add the onion and celery and cook until soft and translucent, about 5 minutes.
  • Add the mushrooms and cook until soft and starting to release their liquids.
  • Add the sherry and cook for about 2 minutes.
  • Add the pasta to the boiling water and cook until al dente, according to package directions.
  • Sprinkle the flour on the mushroom mixture and stir. Cook for another 2 minutes.
  • Stir in the chicken broth and milk. Stir until slightly thickened, about 4 minutes. Stir in the salt, pepper, and nutmeg. Stir in the cheddar cheese and ¼ cup of Parmesan cheese and continue mixing until melted and smooth.
  • Stir in the turkey and peas. Stir to combine.
  • Meanwhile, melt the remaining 2 tbsp butter and add with the breadcrumbs and remaining ¼ cup Parmesan in a small bowl.
  • Spray your baking dish (or lasagna pan) with cooking spray. Transfer the turkey mixture into the pan and even out with the back of a large spoon. Sprinkle the breadcrumb mixture all over the top.
  • Bake uncovered for 20 minutes, until bubbly. Place under the broiler for a minute or two if you want the bread crumbs more toasted (keep an eye on them, don't let them burn!). Serve at once.

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.  
You can substitute whatever your favorite type of pasta for the egg noodles.
When reheating, add another couple of tablespoons of milk and broth over all over the top of the casserole.  Cover with foil and cook at 350°F for about 20 minutes.  
The casserole will freeze nicely for up to 2 months.  Leftovers keep in the fridge for up to 5 to 7 days. 

Nutrition

Calories: 384kcal | Carbohydrates: 15g | Protein: 22g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1198mg | Potassium: 475mg | Fiber: 2g | Sugar: 5g | Vitamin A: 813IU | Vitamin C: 7mg | Calcium: 352mg | Iron: 2mg