Hello, leftover turkey recipe! Our Cheesy turkey tetrazzini recipe uses leftover Thanksgiving turkey and combines noodles, mushrooms, peas, and a creamy parmesan cheese sauce.
Easy Turkey Tetrazzini Recipe
If you’re looking for a way to use up that leftover Thanksgiving turkey, we’re here for you! Today’s cheesy recipe is turkey tetrazzini made with shredded turkey, mushrooms, peas, and a parmesan cheese sauce.
What is tetrazzini?
Tetrazzini is a baked pasta casserole dish typically made with chicken or turkey and is made with a creamy mushroom sauce.
Why you’ll love it!
- Great leftover Thanksgiving turkey recipe
- Easily swap for chicken
What is in Turkey Tetrazzini?
- Leftover turkey: this recipe uses leftover turkey. You can either cube it ior shred it and/or use chicken instead.
- Linguini: we chose to use uncooked linguini, but a normal spaghetti noodle should work too.
- Veggies: veggies packed into this easy turkey tetrazzini recipe include onion, mushroom, peas, and garlic.
- Spices: make sure not to skimp on the following spices: salt, pepper, and Italian seasoning.
- Cream: cream is used to enhance the parmesan mushroom pasta sauce.
- Chicken broth: a little broth lengthens the pasta sauce without using a ton more cream.
- Parmesan cheese: parmesan is earthy and salty and is the main flavor of the sauce.
- Cream cheese: cream cheese makes the sauce extra creamy.
- Mozzarella cheese: we added some mozzarella for good measure.
How to Make Turkey Tetrazzini
Cook onions, mushrooms, and garlic in avocado oil until the mushrooms reduce by half.
Add butter, flour, and spices, and let cook for about 1 minute until a thick paste forms.
Add in the chicken broth and cream cheese and cook until the cream cheese melts. sherry vinegar, heavy cream, and 1 cup of parmesan cheese to the skillet. Stir to combine.
Add the Rest of the Ingredients
Add the chopped-up turkey to the skillet and cook for 5 minutes. Finally, remove the pot from the heat and add the peas and noodles and mix to combine.
Transfer the turkey tetrazzini into a greased casserole dish and sprinkle on the remaining cheese. Bake at 350ºF for 30 minutes.
You can freeze turkey tetrazzini and we recommend freezing after baking instead of before. That way, you can just slowly reheat it in the oven when you’re ready to eat.
Alfredo sauce is a creamy parmesan sauce where as tetrazzini is a baked spaghetti dish that’s made with a creamy parmesan mushroom sauce.
Use a different noodle: instead of linguini, try a different stringy pasta such as spaghetti or fettucini.
Add more veggies: mix up the veggies you have on hand. Try using shallot, broccoli, or green beans.
Store leftover turkey tetrazzini in an airtight container in the fridge for up to 3 days.
Cook the dish as noted in the recipe card. Let it cool completely and then cover the casserole tightly with tin foil. Freeze for up to 3 months.
We recommend using a disposable, tin casserole dish for this.
Cheesy Turkey Tetrazzini
- 1 lb. uncooked linguine
- 2 tablespoons avocado oil
- 8 oz. white mushrooms sliced
- ½ medium yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon Italian seasoning
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 8 oz. cream cheese softened
- 1 tablespoon sherry vinegar
- 1 cup heavy cream
- 5 oz. grated parmesan divided
- 1.5 lbs. cooked turkey breast chopped into small pieces (~3 cups)
- 10 oz. frozen peas
- 4 oz. shredded mozzarella cheese ~1 cup
- Preheat the oven to 350℉ and spray a 9×13-inch casserole dish. Set aside.
- Bring a large pot of salted water to boil. Cook the linguine noodles to al dente, for about 9 minutes. Strain and set aside.
- Heat the avocado oil in a large skillet over medium/high heat. Add the mushrooms and onions and cook until the onions are translucent and the mushrooms have cooked down to about half the size. About 5 minutes.
- Add the garlic to the onions and mushrooms and cook for another minute.
- Next, mix in the salt, pepper, and Italian seasoning to the veggie mixture.
- Add the butter and flour to the skillet. Let the butter melt and the flour coat all of the veggies. It should look like a thick paste is coating all of the veggies. Cook for one minute.
- Whisk in the chicken broth making sure to scrape up the sides to mix in all of the flour and butter paste. Add the cream cheese to the skillet. Using a spatula, break it up into large chunks to help it melt into the sauce.
- Next, add the sherry vinegar, heavy cream, and 1 cup of parmesan cheese to the skillet. Stir to combine. Add the chopped-up turkey to the skillet and cook for 5 minutes.
- Remove the skillet from the heat and add the frozen peas and the cooked noodles. Mix to combine.
- Then, transfer the pasta to the casserole dish. Top the noodles with the remaining parmesan cheese and mozzarella. Bake for 30 minutes.
- Allow the tetrazzini to sit for 5 minutes before serving.
Tips & Notes
- Spaghetti or fettuccine noodles could be subbed for the linguini noodles.
- We used the traditional vegetables in this recipe, broccoli or cauliflower could be used in place of the peas. Those should be added in step 3 to ensure they have enough time to cook.