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.
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.
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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Originally published November 29, 2015