The perfect leftover turkey recipe. With tender chunks of turkey, creamy sauce, pasta, vegetables, and a crispy Parmesan topping, you may want to cook extra turkey this year. Or make it with rotisserie chicken for Chicken Tetrazzini.
Use that leftover turkey from Thanksgiving with this classic turkey tetrazzini recipe. The whole family will love this easy-to-make casserole.
I try not to use a "can of soup" in recipes, which is not needed here. Fresh from scratch is better, and this recipe uses a roux instead Cream of Mushroom soup.
I loosely based this recipe on Turkey Tetrazzini on Allrecipes.com. There were issues: no salt, no pepper, and no taste. These and others were pointed out by over 600 comments, which fixed the problems and gave it five stars anyway.
👨🍳How to make this recipe
- Cook pasta al dente.
- Prepare the meat, topping, and casserole dish.
- Chop the onion and celery. Crush the garlic.
- In a large pan, melt the butter and saute the onion and celery until starting to clear, then add the garlic briefly.
- Add seasoning and sprinkle with flour, stir to make a roux, and cook for a few minutes.
- Add broth and whisk until thickened. Add in the milk and cheese. And continue to stir and thicken.
- Add meat, frozen peas, and cooked pasta. Mix well and move to the casserole dish.
- Add topping and bake until golden brown and bubbling.
Turkey or chicken
Turkey must be previously cooked and can be either dark or white meat cut into cubes or shredded.
To make Chicken Tetrazzini instead, use precooked chicken like rotisserie chicken. Otherwise, the recipe is unchanged.
Linguine is the perfect pasta for this dish. Some will use spaghetti, and any other standard pasta cooked al denta will work well.
Celery, onion, mushrooms, and peas are very typical additions. The celery, mushrooms, and onion need some precooking since the casserole doesn't cook that long. The peas are better if added frozen.
Other suggestions are sliced green beans, black olives, broccoli, and red or green peppers.
There is only one topping acceptable in our house—a mixture of Panko bread crumbs and Parmesan cheese. But feel free to top as you want.
👨🍳Make It Half Size
This is an easy recipe to cut in half, but I usually cook for leftovers and company, so I always do full-size.
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.
A half-size recipe fits in a 6 by 9 or an 8 by 8 baking dish. Cooking time will only be slightly less. You are cooking to a nicely browned topping—all the ingredients are already cooked and safe.
What is Tetrazzini?
While 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, and mushrooms with a Parmesan sauce then served over linguine or spaghetti. There can be some wine involved in the cooking, and it is frequently baked as a casserole.
The sauce found in most versions of Tetrazzini is very similar to Alfredo sauce.
SO... I'm still calling it Italian.
Previously cooked meat like rotisserie chicken, other poultry or ham are good substitutes. There are seafood versions, but I'm not going there with this recipe.
The sauce is made by using a traditional roux method of thickening for sauces or liquids. It mixes flour with fat, is cooked briefly, and then combined with liquid and whisked until thickened. or mam
See How to Make Gravy from Scratch for more information on the roux method of thickening
You can make this ahead in an oven-safe pan. Prepare up to the cooking point but seal well and freeze for 3-4 months. Be sure to defrost the frozen casserole overnight in the refrigerator before cooking.
Once cooked, this casserole is good refrigerated for 3-4 days or frozen for 3-4 months.
📖Leftover Turkey Recipes
While this Turkey Tetrazzini is my personal favorite, here are a few other choices.
Simple Chicken Pot Pie - Includes Turkey Pot Pie
Cheesy Chicken, Broccoli, and Rice Casserole - Leftover turkey substitution included.
Part of the Leftover Ham and Turkey Recipe Roundup
📖Other Leftover Recipes
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat the oven to 350° convection or 375° conventional.
Cook 1 pound of linguine or spaghetti to al dente per package instructions. Cube about 4 cups of leftover turkey.
Dice 1 small onion, crush four cloves of garlic, and dice two ribs of celery.
Melt one stick of butter (½ cup) over medium heat and add onion, celery, and mushrooms. Cook for about 3-4 minutes until the celery is clearing. Add the four cloves of crushed garlic and cook one more minute. Add one teaspoon salt and ½ teaspoon black pepper.
Add ½ cup flour. Stir until browning some, about 2 minutes.
Add one 14 oz can of chicken or turkey broth while continuously stirring. Bring to a boil, and when starting to thicken, add three cups of milk and one cup of shredded or grated Parmesan cheese. Continue to simmer and stir while thickening — about three more minutes.
Remove from heat, and add four cups of cubed turkey, one pound of cooked pasta, and one cup of frozen peas. Mix well and pour into a 9 by 13 inch baking dish that has been coated with PAM or butter.
Mix one cup of Italian Panko breadcrumbs with ½ cup of shredded or grated Parmesan cheese and sprinkle over the top of the casserole.
Bake for about 35 minutes until golden brown and bubbling.
Leftover Turkey Tetrazzini with Parmesan Topping
- 1 pound pasta - spaghetti or linguine preferred
- 4 cups diced turkey - about
- 1 onion - small
- 2 stalks celery
- 1 cup sliced mushrooms - optional
- 4 cloves garlic
- ½ cup butter - one stick
- ½ cup flour
- 14 oz chicken broth
- 3 cups milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup Parmesan cheese - shredded or grated
- 1 cup frozen peas
- 1 cup Italian Panko bread crumbs
- ½ cup Parmesan cheese - shredded or grated
- Preheat oven to 350° convection or 375° conventional. Coat a 9 by 13 baking dish with PAM of butter.
- Cook 1 pound of linguine or spaghetti to al dente per package instructions. Cube about 4 cups of leftover turkey.
- Dice 1 small onion, crush four cloves of garlic, and dice two ribs of celery.
- Melt one stick of butter (½ cup) over medium heat and add onion, celery, and mushrooms. Cook for about 3-4 minutes until the celery is clearing. Add the four cloves of crushed garlic and cook one more minute. Add one teaspoon salt and ½ teaspoon black pepper.
- Add ½ cup flour by sprinkling over the pan. Stir until browning some, about 2 minutes.
- Add one 14 oz can of chicken or turkey broth while continuously stirring. Bring to a boil, and when starting to thicken, add three cups of milk and one cup of shredded or grated Parmesan cheese. Continue to simmer and stir 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 9 by 13-inch baking dish that has been coated with PAM or butter.
- Mix one cup of Italian Panko breadcrumbs with ½ cup of shredded or grated Parmesan cheese and sprinkle over the top of the casserole.
- Bake for about 35 minutes until golden brown and bubbling.
Your Own Private Notes
- You can use light or dark meat. I prefer cubed, but shredded is OK. You can also use precooked chicken, like rotisserie chicken, or even ham.
- This recipe moves a bit fast. Please read and understand the recipe before starting. And have the ingredients out and ready to go.
- 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 in the ingredient list but the instructions will not adjust. You can handle that.
- If doing the half recipe, use a 6 by 9 or 8 by 8 baking dish. Also, the cooking time may be a bit less.
- I skipped the mushrooms as usual due to family food allergies. Toss about 1 cup in with the celery if you wish.
- Good refrigerated for 3-4 days or frozen for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Publisher's Note: Originally published November 29, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.