This easy Turkey Tetrazzini is a classic family recipe! This is the best way to use leftover Turkey from Thanksgiving but is also great made as Chicken Tetrazzini. It’s creamy but still light and delicious- the ultimate comfort food!
Turkey Tetrazzini
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Here we are in the Thanksgiving homestretch. While everyone else is in crunch time trying to nail down their game plan and preparing everything for the big meal, I’m over here thinking about leftovers.
Have you ever noticed that some people are super into leftovers while others are having none of it (literally)? I am a proud member of that first group who lives for leftovers. So as you can imagine, Thanksgiving to me is like the gift that keeps on giving. There is no shame in my leftover game.
With my previous patterns of frenzied leftover eating in mind, it doesn’t come as a surprise that I am thinking about leftovers right now. And I have the perfect leftover dish that is super simple to make and is creamy and comforting on any cold Autumn night (especially one that involves you hanging out in your PJ’s, avoiding the Black Friday shopping rush!).
This Turkey Tetrazzini recipe was my Grandma Eve’s recipe. It is a beloved recipe in our family that has been enjoyed by all of us, long before I was even born.
What could be more comforting than noodles with a creamy, sherry-laden sauce of mushrooms and tender turkey (or chicken!)? It’s sprinkled with Romano cheese to add that extra oomph of flavor and then baked in the oven to let everything meld together into a perfectly luxurious but still not-too-heavy dish that your whole family will love.
Tips for making Turkey Tetrazzini
- Cook your spaghetti al dente, as it will continue cooking a bit more as the casserole bakes.
- I always taste the sauce before mixing it with the noodles and adjust the seasonings if needed.
- This is best served right away, but the leftovers are still tasty.
Frequently asked questions about how to make Turkey Tetrazzini
- What is a Turkey Tetrazzini? Tetrazzini is an American casserole-style dish made with a protein (in this case turkey), cream sauce, pasta, sherry or wine and mushrooms. Fun fact: It’s named for Luis Tetrazzini, an opera star, in the early 1900’s.
- What goes well with Turkey Tetrazzini? I like to serve this with a green salad and a nice crisp glass of white wine. I encourage you to watch some holiday-themed movies while you’re eating it (too early? I think not!)!
- How long do you cook Turkey Tetrazzini? I bake it for around 40 minutes, depending on your oven. You’ll know it’s done because it’s heated through and bubbly on the edges.
- Can you freeze it? This is not the ideal dish to freeze as pasta and mushrooms don’t How long does it last in the refrigerator? This will last 3-4 days covered in the refrigerator.
- Can I substitute chicken in this? Totally, this also makes an excellent Chicken Tetrazzini!
Helpful tools:
- Chef’s knife
- Cutting board
- Cast iron dutch oven
or this kind of dutch oven
- Wooden spoon
- Measuring cups
- Measuring spoons
- 9 x 13 pan
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This easy Turkey Tetrazzini is a classic family recipe! This is the best way to use leftover Turkey from Thanksgiving but is also great made as Chicken Tetrazzini. It's creamy but still light and delicious- the ultimate comfort food!
- 8 ounces spaghetti
- 1/4 cup butter (the original recipe called for margarine, but I prefer butter)
- 2 Tablespoons flour
- 2 cups chicken broth
- 3/4 cup half and half
- 1-3 Tablespoons Sherry wine (optional)
- 1 Tablespoon fresh parsley, chopped + some extra for garnish if desired
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 1 dash ground black pepper
- 3 cups cooked turkey meat, cooked and cubed (or you can use chicken)
- 4 ounces fresh sliced mushrooms (the original recipe called for a 4.5 ounce jar of mushrooms but I prefer fresh)
- 1/2 cup Romano or Parmesan cheese, grated
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Preheat oven to 350 degrees.
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Cook the spaghetti to al dente as per the package directions. I removed it a minute or two before the al dente time listed on my package since it will cook more in the oven. Drain and set aside.
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In a dutch oven, melt butter. Stir in flour to make a roux and then add chicken broth, stirring constantly until the sauce has thickened.
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Remove from heat and stir in the half & half, sherry, parsley, salt, nutmeg, and pepper until well combined. Taste for seasoning and adjust if necessary.
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Toss in the pasta, turkey and mushrooms with sauce until everything is well coated.
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Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.
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Bake for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with chopped parsley and serve immediately.
This giveaway has ended. Congratulations to our winners Jeanne and Lola!
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make it please tag me on Instagram with @thelifejolie so I can share it <3
Looking for some other things to make with leftover turkey recipes?
- Baked Buffalo Chicken Slider
- Copycat Panera Bread Napa Almond Chicken Salad
- Easy Homemade Chicken Noodle Soup
- Day-After-Thanksgiving Sandwich
You can find a full index of my recipes here.
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14 Comments
Nicola @ Happy Healthy Motivated
November 21, 2016 at 9:16 am I always make sure I make loads more of everything on Christmas Day so we'll have plenty of leftovers - those are definitely the best bits! I love baked pasta dishes and will definitely be trying yours if we have turkey this year!Jessy
November 23, 2016 at 10:38 pm I like your style! I hope you enjoy this :)Christie
November 21, 2016 at 9:52 am I love the way you enjoy leftovers cold for breakfast. Why not? For those that cannot stomach that, this casserole is just the ticket.Jessy
November 23, 2016 at 10:15 pm Yeah, I love it! I can't help it- the leftovers all to me!Jamie | The Kitchenarium
November 21, 2016 at 10:05 am This looks so utterly comforting! What a great way to use up the leftovers. I want to make a batch and then get cozy on the sofa watching Christmas movies. :)Jessy
November 23, 2016 at 10:11 pm Thank you! This would be a great accompaniment to a Christmas movie marathon!Shashi at RunninSrilankan
November 21, 2016 at 10:30 am I so understand how the mere mention of it sends your mom and my Grandma into a tizzy! It looks and sounds so comforting, so hearty AND it's a fanfreakintastic way to use up leftover turkey - so much better than in sandwiches!Jessy
November 23, 2016 at 10:08 pm It totally does haha! It's definitely stick-to-you-bones food in the best way possible :)Carol
February 24, 2018 at 7:24 pm This was a hit! I did use the 3 T of sherry and Parmesan cheese. Very very good!!!Jessy
February 24, 2018 at 9:34 pm Love this- so glad you liked it! <3Christi
December 3, 2020 at 10:47 pm Jackpot! Just like my grandma's Chicken Tetrazzini. She was so good in the kitchen, she never used a recipe. If you were lucky, she would dictate how to make some things, but never had a recipe!Jessy Freimann
December 7, 2020 at 11:38 am Thanks Christi- so glad you love it! Grandma meals are the best!Yanica Sacksteder
December 29, 2020 at 11:50 pm It's rare that I follow a recipe exactly as written, but this recipe looked so good I couldn't think of an improvement. It was a good as I was hoping, and my kids, who don't like turkey, took seconds! This is easily converted to Gluten free by using GF pasta and GF all purpose flour.Jessy Freimann
December 30, 2020 at 10:40 am Thanks Yanica- I'm so glad you loved it <3