Use your Thanksgiving leftovers deliciously by making this easy Turkey Tetrazzini! This perfect weeknight dinner is made with tender linguine mixed with ingredients like garlic, fresh thyme, plenty of cheese, leftover turkey, and SO much more.

A serving of tetrazzini is being lifted from a white baking dish.


Turkey Tetrazzini

The day (or few days, if we’re honest) after Thanksgiving, it can be hard to get back in the kitchen and make big meals. It kind of feels like a cooking hangover, if you ask me! However, that doesn’t mean that you should just zap all your leftovers in the microwave and enjoy them that way. No, instead, use your leftover thanksgiving turkey in delicious and super easy recipes like my favorite comfort food, cheesy turkey tetrazzini!

I’m obsessed with this recipe for a few different reasons. First off, I love that it makes enough to actually feed my whole family and uses up leftover turkey by baking it in a creamy sauce. Speaking of family, they all can’t seem to get enough of it! It’s just like our Chicken Tetrazzini but is a great way to use those turkey leftovers.

Even the pickiest little eaters at the table gobble this dinner down in no time flat. It’s flavored to perfection with plenty of seasonings, herbs, and fresh garlic, all while the consistency couldn’t be more creamy and decadent. On top of all that, it’s a total cinch to make in just a little over half an hour.

Ingredients

  • Turkey – Leftover turkey breast shines in this easy casserole.
  • Vegetables – Fresh mushrooms, onions and garlic provide texture and flavor. We mix in peas, too, because they’re a classic tetrazzini staple.
  • Garlic – I use 5 garlic cloves but you can measure with your heart.
  • Soup – I don’t normally grab a can of cream of chicken soup or cream of mushroom soup but after thanksgiving, easier is always better. If you prefer to make your own sauce with chicken stock or turkey broth, that will be even better.
  • Dairy – Whole milk and sour cream create the creamy sauce. If you want a richer sauce, you can substitute with heavy cream.
  • Butter – Melted butter makes the breadcrumb topping crispy and golden brown.
  • Seasoning – Garlic powder, nutmeg, salt and black pepper amplify the flavor.
  • Egg Noodles – I love egg noodles because they’re bite size and capture the sauce perfectly. You can substitute with spaghetti noodles or your favorite pasta shape.

For the full ingredient list and instructions, see the recipe card below.

A serving spoon is placed in a serving dish filled with cooked turkey tetrazzini.

How to Make Turkey Tetrazzini

  1. Heat it up. Preheat the oven to 450°F.
  2. Prepare the turkey. Place the turkey in a very large bowl, set aside.
  3. Heat the oil. Heat the olive oil in a skillet over medium heat.
  4. Saute the mushrooms. Add the mushrooms and saute over until the liquid from the mushrooms evaporates and the mushrooms become golden brown, about 12 minutes.
  5. Saute the aromatics. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
  6. Move the mixture. Transfer the mushroom mixture to the bowl with the chicken.
  7. Whisk together more ingredients. In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, 1/2 the butter, garlic powder and nutmeg.
  8. Mix in the pasta. Add the al dente egg noodles, sauce, peas, 1 cup mozzarella and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
  9. Place the pasta in the dish. Transfer the pasta mixture to a baking dish or casserole dish coated with cooking spray.
  10. Make it cheesy. Stir the remaining parmesan cheese, bread crumbs and butter together in a small bowl. Sprinkle the cheese mixture on top of the casserole.
  11. Bake. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
A serving of tetrazzini is being served on a table next to two striped plates.

Can this recipe be used with chicken?

Yes! If you don’t have any turkey, chicken can definitely be substituted in this turkey casserole. I recommend shredding the meat of a cooked rotisserie chicken from the grocery store for the easiest option.

Can I use dried parsley?

I prefer using fresh parsley for this recipe, as it’s the most aromatic. However, you could also use dried parsley in a pinch. Just keep in mind that dried parsley is a bit more potent in flavor, so you may want to not use as much.

How to Store Leftovers

In an airtight container in the refrigerator, any leftovers you have of this pasta dish will stay fresh for up to 3 days. The best part is that it reheats wonderfully in the microwave! Just let it heat in 30 second increments until it’s warmed through.

A striped plate is presented with a small serving of turkey tetrazzini on it.

What To Serve with Turkey Tetrazzini

More Leftover Turkey Ideas

For more easy thanksgiving leftover ideas, follow us on Instagram and Facebook!

A serving of tetrazzini is being lifted from a white baking dish.

Get the Recipe: Best Turkey Tetrazzini Recipe

Yield: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Use up the rest of those thanksgiving leftovers and make this tantalizing Turkey Tetrazzini! So simple to make and a hit with the whole family.
5 from 1 vote
Print Recipe Rate Recipe Pin Recipe

Ingredients

  • 4 cups cooked turkey breast, chopped
  • 1 tablespoon olive oil
  • 1 pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 2 10 ounce can Cream of Chicken Soup
  • 3 cups whole milk, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup melted butter, divided
  • 1 teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 1 pound egg noodles, cooked al dente
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Parmesan
  • 1/4 cup Panko breadcrumbs
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Equipment

  • casserole dish

Instructions 

  • Preheat the oven to 450 degrees.
  • Place the chicken in a very large bowl, set aside.
  • Heat the olive oil in a skillet over medium heat.
  • Add the mushrooms and saute over until the liquid from the mushrooms evaporates and the mushrooms become golden brown, about 12 minutes.
  • Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
  • Transfer the mushroom mixture to the bowl with the chicken.
  • In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, 1/2 the butter, garlic powder and nutmeg.
  • Add the noodles, sauce, peas, 1 cup mozzarella and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
  • Transfer the pasta mixture to a baking dish coated with cooking spray.
  • Stir the remaining cheese, breadcrumbs and butter together in a small bowl.
  • Sprinkle the cheese mixture over the pasta.
  • Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Notes

Best if served soon after baking.
Calories: 595kcal, Carbohydrates: 59g, Protein: 49g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 769mg, Potassium: 1089mg, Fiber: 4g, Sugar: 12g, Vitamin A: 921IU, Vitamin C: 12mg, Calcium: 414mg, Iron: 3mg
Author: Kellie
Course: Dinner
Cuisine: American