Turkey Tetrazzini

This turkey tetrazzini recipe is loaded with hearty pasta, leftover turkey, and a creamy, cheesy sauce that’s baked until bubbly and golden brown.

Why this recipe works

Turkey tetrazzini is the best way to use up leftover Thanksgiving turkey, because what’s better than a cheesy comforting casserole the day after you spent hours prepping a giant meal?

This bubbly baked dish combines your leftover turkey with a simple cream sauce, peas, pasta of your choice, and plenty of cheese for the best-ever turkey hot dish that only requires you to layer the ingredients together in a casserole dish.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

TURKEY – This recipe uses leftover turkey. You can use leftover Thanksgiving roasted turkey or prep a batch of crockpot turkey breast. Feel free to shred or cube the turkey, both ways will work well. If you prefer to use chicken you can hop over to our chicken tetrazzini recipe!

SAUCE – We’ve used two 10 oz cans of cream of mushroom soup as well as a 10 oz can of cream of chicken soup. If you’d like to use only cream of mushroom or cream of chicken, go right ahead! This particular sauce is quite thick, to minimize the thickness of it reduce the count of cream of mushroom or cream of chicken soups to 2 cans total instead of 3, or simply add more chicken stock to loosen it up. For an alternative to canned soup, try our homemade cream of chicken soup. If preferred, you can use frozen peas instead of canned peas or substitute them altogether with broccoli florets or sliced mushrooms.

PASTA – You can use whatever type of noodle you’d like. We prefer spaghetti, however, fettuccine, linguine, angel hair, penne, egg noodles, or ziti are all great options as well.

How to Make Turkey Tetrazzini

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 325F and lightly grease a 9×13 casserole dish.
2. Cook spaghetti noodles according to package directions, removing from the water once they are al dente.
3. In a large bowl add the turkey, soups, peas, sour cream, chicken stock, sea salt, garlic powder, onion powder, and ground pepper and mix well.
4. Toss the cooked spaghetti into the sauce and mix until well combined.
5. Add the spaghetti and turkey mixture into the casserole dish and top with ¼ cup parmesan cheese, cheddar, and mozzarella.
6. Bake for 30 minutes covered with aluminum foil. Remove aluminum foil and bake for an additional 10-15 minutes.
7. Optionally garnish with additional parmesan cheese and fresh chopped parsley.

Frequently Asked Questions & Expert Tips

Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. When reheating, you might want to add a bit of water, chicken stock, or milk to help loosen it up. Reheat individual portions in the microwave or the entire casserole in a 350F oven for around 25-30 minutes, covered.

Serving Suggestions

Serve turkey tetrazzini with garlic bread, dinner rolls, or a nice leafy salad on the side. Optionally top the casserole with buttered breadcrumbs or crushed Ritz crackers towards the end of baking for additional texture.

More Related Recipes

• Turkey Carbonara
• Chicken Tetrazzini
• Chicken or Turkey Pot Pie

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