Turkey Tetrazzini

Thanksgiving leftovers are the gift that keeps on giving. We’ve created countless creative recipes to use up the rest of your leftover Thanksgiving turkey, but this classic casserole is one of my favorites. Simple to make and adaptable to what you have on hand, this baked pasta dinner is not only the perfect post-holiday meal but a great staple weeknight dinner to make all year long. Here’s everything you need to know:

What People Are Saying:
"Am saving this recipe. It was fabulous! We used medium wide egg noodles and added onions. Yum!!!!!! And very easy!" - OliveRadio

"Very tasty, will definitively make again. I hate using canned soup to make things, so I appreciate the homemade sauce." - cheryl0929

What Is Turkey Tetrazzini?

Turkey tetrazzini is an extra-comforting, baked spaghetti casserole filled with turkey, mushrooms, and cheese. Like most casseroles, tetrazzini is totally versatile: Add in your favorite veggies or switch out the protein (chicken tetrazzini is one of our go-to choices). Although you can switch out the protein, I love making this casserole post-Thanksgiving to use up all of my leftover turkey. Use leftover classic roast turkey or switch up the flavor profile with air fryer tandoori turkey, apple cider brined turkey, or harissa spiced turkey breast.

How To Make Turkey Tetrazzini

INGREDIENTS

• Spaghetti: Most baked pastas rely on one type of short pasta or other—macaroni, shells, etc. Not tetrazzini! Tetrazzini goes all in on long noodles. Spaghetti is the traditional choice, and it's what I go with here—it provides a satisfying chew and has a knack for absorbing flavors—but linguine or fettuccine are great options too.
• Butter: I find that sauteing mushrooms in butter brings out their best flavor and provides an ideal foundation for the cream sauce.
• Garlic: Brings aromatic depth to the sauce. Skip it and you'll regret it.
• Mushrooms: I prefer baby bella (AKA cremini) for their rich, meaty flavor. They provide that extra dose of umami that amplifies all the surrounding flavors. Feel free to swap in button mushrooms if that's what you've got.
• White Wine: Dry white wine is what you want. It adds acidity and complexity to the sauce, balancing the richness of the cream.
• Flour: Cooked with butter and aromatics, the flour gives the sauce a mouth-coating, velvety consistency.
• Chicken Broth: The base for our sauce provides another layer of savor flavor. I always use low-sodium broth to control the salt.
• Heavy Cream: Tetrazzini should be a riot of textures, but creaminess should predominate, which is why heavy cream is an MVP in my book.
• Roast Turkey: Tetrazzini is one of my favorite ways to use up leftover roast turkey, which can be a little on the dry side and benefits from the company of a rich, creamy sauce.
• Cheddar: Brings sharpness and salt and merges with the sauce to help tie the casserole together.
• Frozen Peas: Offer a bit of bright, fresh flavor and welcome pops of texture and color.
• Panko Bread Crumbs: I went with panko for the crunchy bread crumb topping because nothing crisps up better, but any storebought or homemade bread crumbs will do just fine.
• Parmesan: Gives the topping an irresistible salty-nutty-savory character, as only Parm can.

STEP-BY-STEP INSTRUCTIONS

Get the spaghetti out of the way first. Boil it in plenty of generously salted water, following the package directions for al dente; don't cook the spaghetti any further than that—it's got plenty of cooking ahead of it. Drain and set aside while you apply yourself to the sauce.

Now let's get those mushrooms going. You'll want a large Dutch oven or other heavy pot for this part. Melt the butter in the pot, add the garlic, and cook just until fragrant; we're talking 1 minute, maybe. Add the mushrooms and pour in the wine; cook, stirring occasionally, until mushrooms are soft and have absorbed most of the wine, about 5 minutes.

Now for the thickener: Add the remaining 4 Tbsp. butter to the pot, then whisk in the flour. Cook, stirring often, until the flour mixture is golden, about 3 minutes. What comes next is important for lump-prevention: While whisking constantly, slowly pour in the broth followed by the cream. Bring to a simmer and cook, whisking often, until the sauce is thickened, about 5 minutes. Season with salt and pepper.

Add the turkey, cheese, peas, and oregano to the pot and stir combine. Add the spaghetti and toss to coat; season with salt and pepper.

Transfer the whole shebang to a greased 13" x 9" baking dish and spread out into an even-ish layer.

For the topping, just toss the panko, Parmesan, and oil in a medium bowl to combine, then scatter evenly over the casserole.

Bake the tetrazzini until bubbling around the edges, golden on top, and melty in the middle, about 25 minutes. Let cool 10 minutes before serving.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• What is the difference between tetrazzini and spaghetti? To start off, spaghetti refers to a type of pasta, while tetrazzini refers to a specific baked dish that often uses spaghetti. That being said, if you’re curious as to what the difference between dishes like chicken tetrazzini and chicken spaghetti is, think of baked spaghetti as the slightly creamier, slightly cheesier version of tetrazzini. In the end, they’re very similar recipes.

Storage

Cover any leftovers and refrigerate for up to 3 days.