This turkey tetrazzini recipe is the perfect way to turn leftover turkey into a comforting, creamy dinner everyone loves. Whether it’s after the holidays or just a cozy weeknight meal, this dish is easy to make and always satisfying.
Why Make This Recipe
- Great way to use leftover turkey
- Creamy, comforting, and family-friendly
- Simple ingredients you likely already have
- Perfect for make-ahead meals and leftovers
How To Make Turkey Tetrazzini
Ingredients:
- 12 oz linguine or spaghetti
- 4 cups cooked turkey, shredded or cubed
- 2 tbsp olive oil
- 1 onion, diced
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 red bell pepper, diced
For the sauce
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups chicken or turkey broth
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
For the topping
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- Fresh parsley for garnish
Directions:
- Cook pasta in salted water, cooking 2 minutes less than package directions. Drain and set aside.
- In a large skillet, heat olive oil and sauté onion and mushrooms until softened. Add garlic and cook 30 seconds.
- Melt butter in the skillet, whisk in flour, then slowly add broth, wine, and cream. Season and simmer until thick.
- Stir in turkey, peas, bell pepper, and pasta. Transfer to a greased baking dish.
- Mix breadcrumbs, Parmesan, and butter, sprinkle on top, and bake at 350°F (175°C) for 25–30 minutes until golden.
Prep Time And Nutrition Facts
This recipe takes about 20 minutes to prepare and 35 minutes to cook, making a total of 55 minutes. It serves 6–8 people, and each serving has about 480 calories, with good protein from turkey and a satisfying balance of carbs and fats.
How To Serve Turkey Tetrazzini
Serve warm with a simple green salad or garlic bread. It’s perfect for family dinners, potlucks, or meal prep for the week.
How To Store Turkey Tetrazzini
Store leftovers in an airtight container in the refrigerator for 3–4 days. You can also freeze it for up to 2 months. Reheat gently in the oven or microwave with a splash of broth to keep it creamy.
Tips To Make Turkey Tetrazzini
- Undercook pasta slightly so it doesn’t get mushy
- Cook mushrooms well to avoid watery sauce
- Season in layers for best flavor
- Let the dish rest 5 minutes before serving
Health Benefits
This dish is a good source of protein from turkey and vitamins from vegetables like mushrooms and peppers. Using whole wheat pasta or adding more vegetables can make it even more balanced and nutritious.
Variation
- Use chicken instead of turkey
- Make it gluten-free with GF pasta and breadcrumbs
- Lighten it up by using milk instead of cream
- Add spinach or zucchini for extra veggies
FAQs
Can I make turkey tetrazzini ahead of time?
Yes, assemble it and refrigerate up to 24 hours before baking.
Can I freeze turkey tetrazzini?
Yes, freeze baked or unbaked for up to 2 months.
What pasta works best?
Linguine, spaghetti, penne, or rotini all work well.
Can I make it without mushrooms?
Yes, substitute with bell peppers, zucchini, or leave them out.
How do I keep it from drying out?
Make sure the sauce is slightly loose before baking and cover with foil if needed.
Turkey Tetrazzini
Ingredients
Method
- Cook pasta in salted water, cooking 2 minutes less than package directions. Drain and set aside.
- In a large skillet, heat olive oil and sauté onion and mushrooms until softened. Add garlic and cook for 30 seconds.
- Melt butter in the skillet, whisk in flour, then slowly add broth, wine, and cream. Season and simmer until thick.
- Stir in turkey, peas, bell pepper, and pasta. Transfer to a greased baking dish.
- Mix breadcrumbs, Parmesan, and melted butter, sprinkle on top, and bake at 350°F (175°C) for 25–30 minutes until golden.
