Turkey Tetrazzini Recipe

Turkey Tetrazzini is the perfect way to use leftover side dishes and turkey meat. This casserole is very easy to make, hearty, delicious, and can be made in advance or frozen for later.  If you are looking for something to do with leftovers or just want a new way to serve turkey, this casserole dish is a must-try.

Turkey Tetrazzini is such an easy and delicious meal, it is the perfect way to use some leftover turkey. This casserole can also be made with chicken and you can pack it with your favorite veggies. This is an extra savory and creamy pasta dish that is ideal to serve year-round. Baked egg noodles soaked in a cream sauce with turkey, mushrooms, and cheese for an easy weeknight family meal.

This is a great way to use up leftovers, especially after a big turkey dinner (think Thanksgiving), and you get something special to put on your monthly food roster. It is a very versatile dish with a lot of different ingredients that can be substituted without problem. I have never been a fan of wasting food, and this is a creative and delicious way to use leftovers.

Casseroles like this are perfect for making extras for giving away or feeding a crowd too. When I make this dish, I will likely make too much so I almost always have leftovers. But I freeze them in aluminum casserole dishes for later. I love having something handy to serve when I need a quick dinner.

Casserole recipes are very popular on the blog, I love fixing some as they are full of flavor, different textures and can feed a crowd. My favorite part about them is that I can make them in advance and also freeze for later. Here are my personal favorites: crack chicken casserole, chicken spaghetti casserole, and this amazing cheesy white pizza casserole.

Why you will love this recipe

• No need to go out: Make it at home for way less money.
• Make individual frozen leftovers: Perfect for any time I need them.
• Fast to whip up: Get it ready in minutes.
• Healthier: No preservatives and lots of healthy ingredients.

What you’ll need to make turkey tetrazzini

Special items:

• Casserole dish – I use a 9×13 glass casserole baking dish.
• Large pot – For boiling the pasta.
• Skillet – To saute the veggies.
• Bowls
• Cooking utensils

Ingredients:

• Turkey – I used my perfectly roasted turkey meat for this dish.
• Pasta – You can use what you like. I use egg noodles for mine.
• Organic cream of mushroom soup – Do not add water or any other liquid, I also have a homemade version for you.
• Sour cream – You could also use Greek yogurt for less fat.
• Grated cheese – I chose pepper jack, but you can use your favorite.
• Frozen veggies – If you do not have any leftover vegetables. 
• Onion – Medium white onion, diced, is what I used.
• Garlic – Mince your own garlic for the freshest taste.
• Baby Bella mushrooms – I choose organic, Baby Bella mushrooms sliced thick.
• Red pepper flakes – You can leave this out or halve it if you are not a fan of spicy food.
• Dried parsley – Adds more concentrated flavor than fresh.
• Dried oregano – Gives a powerful aroma and taste of Italian seasoning.
• Dried thyme – For a sweet and woodsy taste with a grassy background.
• Olive oil
• Salt
• Pepper
• Cracker crumbs – I use Ritz, but you can use what you like.
• Unsalted butter – You do not need the extra salt. This is just to mix up the crackers.
• Pepper jack cheese – Shred or grate your own for the best flavor.

How to make turkey tetrazzini?

1. Preheat the oven: Before you begin, preheat the oven to 375 degrees F and grease a 9×13 dish with oil or butter.
2. Cook the pasta: Next, cook the pasta according to the package instructions. Use the timing for al dente minus two minutes. So, if it calls for a cooking time of nine minutes, cook it for seven minutes. After it is done, drain it and put it in a large bowl.
3. Prep the vegetables: Then, thaw the veggies under cool water, drain them, and pat them dry. Rinse, drain, and dry the mushrooms as well before slicing them.
4. Sauté the vegetables: Next, add two tablespoons of oil to a skillet on medium heat. When it is hot, add the garlic and onion, cooking for one minute while stirring. Then, add the mushrooms, herbs, pepper flakes, salt, and pepper. Stir and cook for five minutes until the mushrooms start to soften. Remove from the heat and set aside.
5. Mix it up: Now, add the pasta to a large bowl, and stir in the shredded turkey meat, soup, cheese, sour cream, veggies, and mushroom mixture. If it seems too thick, you can add a bit of broth or water, just a quarter cup or so, and stir well. Pour it into the casserole dish and set it aside.
6. Bake: Mix the cracker crumbs with the melted butter until it is blended well before spreading it evenly on top of the casserole. Sprinkle the rest of the cheese on top and bake for 30 to 40 minutes until the cheese is melted and the top is golden brown.
7. Rest and serve: Finally, let it rest for five minutes and serve hot.

Expert tip

Using up leftovers

Turkey tetrazzini is one of my favorite ways to use Thanksgiving leftovers. Just about any turkey casserole is perfect for that. But this one is especially great because I always seem to have the exact ingredients. There is always just enough corn, green beans, and carrots as well as other veggies like peas and broccoli sometimes. I also usually have extra mushrooms from making the stuffing.

I always make a pasta dish, too, so there is going to be extra dry pasta in my pantry waiting for me to use it. Also, for some reason, we almost always end up with extra cheese. It may be cheddar or mozzarella, depending on what I happen to be serving that day. If I am serving wine, I usually have some of that leftover too. But I am not including that in this recipe because I do not always have it. You can include wine or sherry in your recipe if you like.

Even if you do not have leftovers from Thanksgiving or if it happens to be the middle of July, this dish still can be made with hardly any fuss. The recipe is made with common ingredients like cheese, frozen veggies, canned soup, and pasta. The herbs, onions, and garlic are probably already in your pantry, and you can grab mushrooms, turkey, crackers, and sour cream at any grocery store. 

Recipe variations and add-ins:

• Chicken tetrazzini: Use shredded or chopped or shredded chicken instead for chicken tetrazzini.
• Other meats: I have used other meats for this dish, but my favorite is ground andouille sausage because it has so much flavor. Just be sure to cook it and drain all the grease first.
• Other toppings: Instead of crackers, use breadcrumbs, Panko, potato chips, or cornflakes.
• Crunchy topping: Use chopped toasted pecans or walnuts for an extra crunchy topping.
• Spicy tetrazzini: Add a teaspoon of my Cajun seasoning and some chopped jalapenos for a spicier version of turkey tetrazzini.
• Gluten-free: Use GF noodles and GF cream of mushroom soup.

Serving suggestions:

• All casseroles with delicious sauces need rolls or bread to accompany them. My 30-minute dinner rolls are fluffy and soft and perfect for this because they can be made at the same time.
• Any salad would pair well with this. Try one with a lot of fresh greens, tomatoes, and cucumbers or make my sweet and salty pear salad.
• Some homemade cranberry relish or cranberry sauce on the side is delicious.
• Pinot gris is the traditional wine for turkey tetrazzini but white Rioja is another one that works well.
• I also enjoy serving cranberry mocktails and cranberry cheesecake.

Frequently asked questions

What is turkey tetrazzini?

Turkey tetrazzini is an Italian American recipe that uses chopped or diced turkey cooked in a cheese and cream sauce with sherry or white wine. Then, it is combined with spaghetti, linguini, egg noodles, or another type of pasta and topped with breadcrumbs and cheese. Sometimes, leftover vegetables are also used. This is a great way to use leftover turkey and vegetables from a big turkey dinner (like Thanksgiving).

What are the best noodles for turkey tetrazzini?

Anything is fine, whether deciding on a different shape or a different type of pasta, like whole wheat or whole grain. Rice pasta is a good choice for gluten-free tetrazzini. I choose egg noodles because I like them and the sauce melds well with them. However, about 90% of the tetrazzini recipes I see online are made with spaghetti, because this is what usually everyone has on hand.

Why are my noodles so soggy?

This is usually an overcooking issue, when boiling the noodles before baking, it is easy to overcook them. This is especially true if using thin noodles or spaghetti. Instead of cooking them to al dente as the box calls for, typically eight to nine minutes, cut one to two minutes off the total time. You do not need to worry that it will not get cooked long enough because it will finish cooking in the oven.

How do I keep my casserole from being so watery?

When using so many different vegetables and other ingredients, there is always the possibility of too much liquid. This can be caused by the excess liquid that certain fresh veggies release when they are cooked. Using leftover cooked veggies, can help because they are already cooked and they won’t release extra liquid. However, frozen vegetables must be thawed, drained, and patted dry. Also, drain and pat dry the mushrooms before cooking them as well since they will retain that liquid and bring it into the dish.

How to store leftovers:

• Refrigerate: Refrigerate leftovers in a sealed container for up to five days. 
• Freezing: You can also freeze your leftovers in a freezer-safe container for up to six months. To freeze before baking, put it in the casserole dish and cover it tightly with aluminum foil. Then, wrap the entire dish with plastic wrap made for freezer storage. It will stay safe in the freezer for up to six months. 
• Defrost: Ensure you place frozen leftovers in the fridge overnight to thaw for the best flavor and texture.
• Reheating: Reheat in the oven for 20 minutes at 350 degrees F or in the microwave for one to three minutes. 

How to freeze an UNBAKED  casserole:

• To freeze, add the mixture to a buttered 9-by-13-inch freezer-to-oven baking dish.
• Cover tightly with aluminum foil and wrap in freezer-safe plastic wrap.
• Freeze for up to 6 months. Bake, frozen and covered with foil, at 350°F, for 1 hour or until done.
• Uncover for the last 15 minutes of baking for the top to brown.

How to freeze a BAKED  casserole:

• To freeze, add the mixture to a buttered 9-by-13-inch freezer-to-oven baking dish.
• Cover tightly with aluminum foil and wrap in freezer-safe plastic wrap.
• Freeze for up to 6 months.
• Preferably thaw before you bake it, this allows the casserole to heat non-uniformly in the oven.
• Bake at 350°F, for 30 minutes or until the top has browned.

Delicious Thanksgiving casseroles:

Recipe tips:

• Stop boiling your pasta two minutes before it reaches al dente, as it will finish cooking in the oven.
• Thaw frozen vegetables, drain, and pat dry everything before adding them to the dish.
• Also, be sure to sauté the mushrooms before adding them. They release a lot of moisture as they cook, and their flavor improves too.
• You can use any kind of pasta shape or type. The baking time will remain the same.
• Use rice noodles or another gluten-free variety for those who are allergic to gluten.
• Feel free to add as many vegetables as you want. Just remember that many raw vegetables release water when they cook like broccoli, spinach, zucchini, celery, and tomatoes. You can blanch those first.
• Make extras and share or freeze them. You can save them for months and reheat them easily.