Time to put that leftover turkey to a tasty use. Whip up this turkey tetrazzini casserole with these easy step by step photo instructions.
Publisher’s Note: Originally published November 29, 2015. Updated with expanded text, and discussion along with updated photos.
Many of us (me usually) end up with too much turkey, and you can only do so many turkey sandwiches. So let’s do something great with it.
I loosely based this recipe on Turkey Tetrazzini 2 on Allrecipes.com. There were issues.: No salt, no pepper, no taste. These and others were pointed out by over 600 comments most of which fixed the issues and give it 5 stars anyways.
My Rating:
A 4.5 from the wife… a straight four from me.
Pro Tips: Recipe Notes for Leftover Turkey Tetrazzini
What is Tetrazzini?
While we Americans think of this as a classic Italian dish, it is all American. Named after Italian opera star Luisa Tetrazzini, it first appeared in San Francisco in the early 20th century where Tetrazzini was a long-time resident.
There is no exact definition, so the recipes do vary a lot. It is usually poultry or seafood with a sauce of Parmesan and usually mushrooms severed over linguine or spaghetti.
There can be some wine involved in the cooking and it is frequently baked as a casserole. SO… I’m still calling it Italian.
The Turkey
Use dark or light meat. I think you should cube it but shredded would be ok but harder to eat. You can vary the amount of turkey to use up what you have.
This should be an easy recipe to cut in half, but I was cooking for leftovers and company. You can adjust the number of servings in the recipe card below. It will calculate the ingredient adjustments for you but not change the instructions. You will need to do those yourself.
I skipped the mushrooms as usual due to family food allergies. Toss about 1 cup in with the celery if you wish.
Preheat oven to 350 convection or 375 conventional.
Cook 1 pound of pasta to al dente per package instructions. Used Linguine or spaghetti. Cube 4 cups of leftover turkey. White meat preferred.
Dice 1 small onion, crush four cloves garlic, dice two stalks celery.
Melt one stick butter (1/2 cup) over medium heat. Add onion and celery and cook about 3-4 minutes until clearing. Add the four cloves of crushed garlic and cook one more minute. Add one teaspoon salt, 1/2 teaspoon pepper.
Add 1/2 cup flour. Stir until browning some about 2 minutes.
Add one 14 oz can chicken broth while continuously stirring bring to boil and when starting to thicken, add three cups milk and one cup Parmesan cheese. Continue a light boil and stirring while thickening — about three more minutes.
Remove from heat, add four cups cubed turkey, one pound cooked pasta, one cup of frozen peas. Mix well and transfer to a nine by 12-inch baking dish.
Mix one cup Italian Panko breadcrumbs with 1/2 cup shredded Parmesan cheese and sprinkle over the top of the casserole.
Bake for about 35 minutes until golden brown and bubbling.
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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
Leftover Turkey Tetrazzini
Ingredients
- 4 cups diced turkey - white meat preferred
- 1 onion - small
- 2 stalks celery
- 1 cup sliced mushrooms - optional
- 4 cloves garlic
- 1/2 cup butter
- 1/2 cup flour
- 14 oz chicken broth
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cup Parmesan cheese - shredded - divided
- 1 pound pasta - spaghetti or linguine preferred
- 1 cup frozen peas
- 1 cup Italian Panko bread crumbs
Instructions
- Preheat oven to 350 convection or 375 conventional.
- Cook one pound of pasta to al dente per package instructions. Use linguine or spaghetti. Cube 4 cups of leftover turkey. White meat preferred.
- Dice 1 small onion, crush four cloves garlic, dice two stalks celery.
- Melt one stick butter (1/2 cup) over medium heat. Add onion and celery and cook about 3-4 minutes until clearing. Add mushrooms with celery if using. Add the four cloves of crushed garlic and cook one more minute. Add one teaspoon salt, 1/2 teaspoon pepper.
- Add 1/2 cup flour. Stir until browning some about 2 minutes.
- Add one 14 oz can chicken broth while continuously stirring bring to boil and when starting to thicken, add three cups milk and one cup shredded Parmesan cheese. Continue a light boil and stirring while thickening. About three more minutes.
- Remove from heat, add four cups cubed turkey, one pound cooked pasta, one cup of frozen peas. Mix well and transfer to a nine by 12-inch baking dish.
- Mix one cup Italian Panko bread crumbs with 1/2 cup shredded Parmesan cheese and sprinkle over the top of the casserole.
- Bake for about 35 minutes until golden brown and bubbling.
Recipe Notes
Pro Tips:
- You can use light or dark meat. I prefer cubed but shredded is OK.
- This recipe moves a bit fast. Please read and understand the recipe before starting.
- Use pasta of your choice, but spaghetti or linguine are preferred.
- This is an easy recipe to cut in half. Adjust the servings under the ingredient list. It will do the calculations for you but the instructions will not adjust. You can handle that.
- I skipped the mushrooms as usual due to family food allergies. Toss about 1 cup in with the celery if you wish.
Have a question or something not clear? Ask in the comments.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published November 29, 2015
I'm DrDan and welcome to my blog. You will find delicious easy everyday recipes mostly for smaller households. Please look around and enjoy your visit. 
Dawn
April 7, 2019 at 12:28 pmI am confused about the salt. You show a picture of kosher salt but don’t mention kosher salt in directions. Also, your pictures used to always show Morton’s kosher salt. This picture is a different brand and even when I enlarge the picture I can’t tell what it is. I have been reading lately that Morton’s and Diamond Crystal are the two major brands and they measure differently. What brand are you now using?
Dan Mikesell AKA DrDan
April 7, 2019 at 12:40 pmHi Dawn,
Welcome to the blog.
Sorry for any confusion. Here is a link to my discussion about salts. https://www.101cookingfortwo.com/abbreviations-salts-and-oven-temperature/
————————–
This is from that page:
All recipes on this blog have nutritional estimates. With salt, if it says “salt”, it is table salt. If it say Kosher salt, it will be Morton Kosher salt or the equivalent of Diamond Crystal Kosher salt.
If the recipe says “to taste” for the amount of salt, it is my estimate of average usage.
1 teaspoon table salt = 1 1/4 teaspoon Morton kosher salt = 2 teaspoon Diamond Crystal kosher salt
If a recipe called for Kosher or coarse salt, it is using Morton as a reference. I usually buy Diamond Crystal and adjust accordingly.
Also, things like sea salt etc. usually are in the Morton salt range.
BUT since salt is mostly to taste, use what you want.
____________________
So this recipe is 1 teaspoon salt (table salt) or the equivalent in what you have. 1 1/4 teaspoon of Mortan Kosher or 2 teaspoon Diamond Crystal.
I frequently use less salt for my taste. And since Diamond Crystal is the least “salt” of the salts, it is what I usually buy but I now have to get 3 pound boxes. A real bummer.
Dan
Trish
January 10, 2019 at 8:48 pmI dont know if it’s just me and not feeling well, but I didnt care for the recipe and I love every ingredient.
DrDan
January 11, 2019 at 7:03 pmHi Trish,
Welcome to the blog.
Sorry, it didn’t work well for you.
Dan
Jeanne Tomlin
January 1, 2019 at 3:53 pmHow is a dish that serves twelve ‘servings for two’? Talk about deceptive advertising.
DrDan
January 1, 2019 at 4:03 pmSee https://www.101cookingfortwo.com/recipes-not-two-servings/
KJill
November 24, 2018 at 12:17 pmThank you for the timely reminder that milk, butter, flour and seasonings makes the perfect comfort food out of leftover meat, veg and starch. I didn’t follow your recipe very closely other than the proportions for the ‘gravy’ and procedure – good basic technique is always a safe starting point. Leftover turkey, roast carrots, broccoli, brown rice, added finely chopped very mild chili to onion/garlic/celery, reduced the cheese to topping only. I always enjoy the dog pictures. Thanks
DrDan
November 24, 2018 at 2:18 pmHi KJill,
Welcome to the blog.
A recipe is just “guidelines” anyway (see https://www.101cookingfortwo.com/so-how-is-recipe-like-pirate-code/). It is always good to remind the readers that these things should be adjusted to your needs at the time.
Thanks for the note.
Dan
Kari
October 7, 2018 at 8:45 pmHi Dr Dan
If I have shredded turkey How can i measure it to be cubes?
DrDan
October 7, 2018 at 8:51 pmHi Kari,
Welcome to the blog.
Use about the same volume with shredded or cubed. With casseroles, soups, stews, and chili, I view the amount of meat as a bit variable, a little more or a little less is fine.
Dan
Debbie
October 1, 2018 at 11:31 amWhy is your website called Cooking for Two when I have yet to find a recipe for just two people??? I’m confused….
DrDan
October 1, 2018 at 11:45 amHi Debbie,
You are not the first to ask so I have it discussed in this page. https://www.101cookingfortwo.com/recipes-not-two-servings/ .
The recipes are generally for smaller households and most non-meat recipes will be for more than two with leftovers. Many are cut down for other massively big recipes.
Most of the meat recipes are for two or can be easily done with two servings and you will see that.
Also, the recipe card can adjust the quantities of ingredients to the number of servings you want. It does not adjust the instructions.
Hope that helps.
Dan
Jo
May 13, 2018 at 6:31 pmCan you freeze the leftovers?
DrDan
May 13, 2018 at 7:40 pmIt should be good in a refrigerator for about 3 days and freezer for 2-3 months.
Dan
George
November 27, 2017 at 8:54 pmThanks for the great recipe.
It really made a large amount of food and we enjoyed the leftovers from this the rest of the week as well. The taste was fantastic!
Also fairly easy to make, even for a novice like me.
Chris
December 1, 2015 at 2:16 pmOne of our holiday favorites! One of my relatives always served this at our family homecoming the Sunday after Thanksgiving each year and I loved it.