Turn your leftover turkey into this fabulous turkey tetrazzini. This pasta dish is a classic for good reason. It is a delicious way to turn that extra turkey into a whole new meal.
This turkey tetrazzini recipe features tender turkey and pasta in a creamy sauce with peas and mushrooms. It is easy to make and tastes amazing. The whole family will love it!
It is funny how some recipes are associated with a time of year. This one is pretty closely associated with the weekend after Thanksgiving.
Mostly because it is a great way to turn some of those delicious leftovers into something different. Or it is a way to stretch the little bit of turkey that is left into a whole meal.
Though, you shouldn’t save it for just that weekend. You can cook a turkey tenderloin or make a smoked turkey breast to use to make some tetrazzini, or you could use rotisserie or leftover chicken instead.
That is the beauty of making your own food. Once you know the building blocks, it is easy to adapt a recipe into something you love. Or you can adapt it to use whatever you happen to have on hand.
It just takes a little bit of comfort in the kitchen, and you can make anything your own. It’s a great power to have!
Easy Adaptations and Substitutions
In addition to using chicken instead of turkey, there are a lot of fun ways you could adapt this recipe. For instance, use tuna, and now you have a Lent friendly twist on the classic.
You could also make it with leftover ham. Just think about how good that would be!
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If you don’t like mushrooms, leave them out. In fact, you can make it without veggies at all if you want to serve them on the side instead.
You can also play with different kinds of cheese. Gouda or gruyere would be delicious, and so would Monterey Jack.
Storage & Make Ahead
Store leftover turkey tetrazzini in an airtight container in the refrigerator for up to 4 days. You can also freeze the casserole as a whole or individual portions to reheat later.
If you want to freeze the whole casserole to have an easy meal later, assemble the casserole as directed in a freezer-safe baking dish. Just leave off the bread crumb topping.
Wrap it tightly with foil, and freeze it unbaked. When ready to make the casserole, defrost it in the refrigerator overnight.
Add the breadcrumbs right before you bake it for the crispiest crumbs. Then bake it as directed for a super simple meal when you need one.
More Ideas for Leftover Turkey (Or Chicken!)
If you still have leftover turkey, try one of these fabulous recipes:
Leftover turkey makes a great replacement for the chicken in a homemade chicken pot pie. It is creamy comfort food at its finest. Crockpot turkey and stuffing casserole is another great option.
Grandma’s chicken broccoli casserole is another tasty option for leftover turkey. Or try turkey and rice casserole with gravy.
Turkey Tetrazzini
Ingredients
- 1 pound linguine
- 6 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 8 ounces sliced mushrooms
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups leftover roast turkey
- 1½ cups shredded parmesan cheese
- 1 cup frozen peas
- ½ cup bread crumbs
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 350℉.
- Boil your linguine according to box directions, drain and set aside.
- Melt the butter in a large oven safe skillet or sauté pan over medium heat. Add the onions and garlic, cooking until the onions are translucent.6 tablespoons butter, 2 cloves garlic, 1 small onion
- Add the mushrooms and cook until they start to soften a bit.8 ounces sliced mushrooms
- Sprinkle the flour over the mixture. Stir and cook for a minute or two.¼ cup all-purpose flour
- Stir in the chicken stock and bring up to a bubble.3 cups low-sodium chicken broth
- Mix in the heavy cream.1 cup heavy cream
- Add the turkey, shredded parmesan cheese, peas, and cooked pasta.3 cups leftover roast turkey, 1½ cups shredded parmesan cheese, 1 cup frozen peas
- Stir to combine.
- Sprinkle the top with the breadcrumbs and grated parmesan cheese.½ cup bread crumbs, ½ cup grated parmesan cheese
- Bake for 20-25 minutes until golden brown and bubbly.
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So good!